PENGARUH PENAMBAHAN KONSENTRASI XHANTAN GUM DAN SARI WORTEL (Daucus carota L.) TERHADAP MUTU SARI KEDELAI (Glycine max L.)

One of the processed goods made from soybeans is soybean juice, which is made by grinding, combining with water, and then filtering. If someone has lactose intolerance or is allergic to cow's milk, soybean juice can be used as a replacement. However, soy milk's stability is short-lived. * By preventing the production of sediment, hantan gum is added to soy juice to preserve its stability over time. In addition to being a natural pigment, carrot juice has antioxidants that may be drawn from it. This study sought to ascertain how adding xhantan gum and juice affected the soy juice's quality. Factorial RAK was employed in this investigation. Carrot juice concentrations of 0%, 10%, 20%, 30%, and 40% were combined with xhantan gum concentrations of 0.01%, 0.02%, and 0.03%. The findings demonstrated that changes in the amount of carrot juice and xhantan gum added had an impact on the chemical properties of soybean juice. With a pH of 6.52, TPT (Total Dissolved Solids) of 11.68obrix, viscosity of 7.727 dPas, antioxidant of 38.81%, protein of 0.82%, fat of 0.69%, brightness value (left) of 72.86, redness value (a+) of 12.77, yellowness value (b+) of 48.76, and organoleptic values of taste 3.62 (tends to be delicious), aroma 3.94 (tends not to be rancid), and appearance 3.76 (tends to be attractive), the X3W3 formulation is the best in the Garmo test.