Laporkan Masalah

PENGGUNAAN PERISA BUAH UNTUK MEMPERBAIKI PROFIL SENSORIS MINUMAN SUSU KEDELAI HITAM FERMENTASI

DINAR PATRIANA, Ir. Indyah Sulistya Utami, MS

2014 | Skripsi | TEKNOLOGI PANGAN & HASIL PERTANIAN

Kedelai hitam berpotensi dikembangkan untuk meningkatkan diversifikasi pangan, salah satunya dengan dibuat minuman dari susu kedelai hitam yang difermentasi, mengingat produk minuman sangat cocok di Indonesia karena memberikan sensasi yang menyegarkan. Produk berbasis kedelai memiliki sifat sensoris seperti bau langu (beany flavor), chalky, astringent, bitter, dll. Pada penelitian ini dibuat minuman susu kedelai hitam fermentasi dengan penambahan perisa buah-buahan dan dikaji pengaruhnya terhadap sifat sensorisnya. Minuman diformulasi berdasarkan uji total padatan, gula total, viskositas, dan penambahan perisa. Minuman diuji sifat sensorisnya meliputi beany, chalky, creamy, manis, nutty, viscous, dan asam oleh panelis yang terlatih. Lima formula minuman dibuat dengan pengenceran susu kedelai hitam fermentasi : air = 1:1, penambahan gula 5%, dan penambahan perisa buah mangga, nangka, nanas, melon, dan jambu biji masing-masing 0,5%. Hasil evaluasi sensoris minuman menunjukkan bahwa penambahan perisa dapat menutupi beany flavor dan nutty, meningkatkan sensasi creamy dan viscous, menguatkan sensasi asam dan manis, dan mampu menutupi sensasi chalky dari minuman susu kedelai hitam fermentasi.

Black soybeans have the potency to be developed to increase the diversification of food, one of them is a drink made from fermented black soy milk, remembering that beverages are very suitable in Indonesia because it gives a refreshing sensation. Soy-based products have sensory properties such as beany flavor, chalky, astringent, bitter, etc. In this study will be made a fermented black soy milk drink with the addition of fruits flavor and examined their effects on sensory properties. Drinks are formulated based on total solids, total sugar, and viscosity test and also the addition of flavor. Sensory properties of beverages tested include beany, chalky, creamy, sweet, nutty, viscous, and acid by trained panelists. Five drink formulas are made by dilution of fermented black soy milk: water = 1:1, the addition of 5% sugar, and the addition of mango, jackfruit, pineapple, melon, guava flavor 0.5% respectively. The results of sensory evaluation showed that the addition of flavor drinks can mask beany flavor and nutty, creamy sensation and enhance the viscous, sweet and sour sensation strengthen, and able to cover the sensation of chalky of black soybeans fermented milk drinks.

Kata Kunci : minuman, susu kedelai hitam fermentasi, perisa buah, karakteristik sensoris


    Tidak tersedia file untuk ditampilkan ke publik.