Perubahan Sifat Fisikokimia dan Organoleptik Sari Kedelai dengan Penambahan Air Seduhan Beluntas

Widyawati, Paini Sri, Ristiarini, Susana, Werdani, Yesiana Dwi W., Kuswardani, Indah and Herwina, Irene Novita (2019) Perubahan Sifat Fisikokimia dan Organoleptik Sari Kedelai dengan Penambahan Air Seduhan Beluntas. Jurnal Teknologi Pangan dan Gizi (Journal of Food Technology and Nutrition), 18 (2). pp. 98-111. ISSN 2613-909X

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Abstract

Soymilk is a beverage made from soy that is beneficial for health. This is due to the presence of phytochemical compounds in soybean, such as isoflavones, saponins, sterols, phytic acid, triterpenoids, oligosaccharides, and lignans. Soymilk has antioxidant and antidiabetic activity, however, this activity is not yet optimal shown, therefore it is necessary to add pluchea leaf powder brewing water. Pluchea is an herbaceous plant of the Asteracea group that has been shown to have antioxidant and antidiabetic activity due to the composition of phytochemical compounds including tanins, sterols, alkaloids, flavonoids, phenols, cardiac glycosides, and saponins. Adding pluchea leaf powder brewing water to soymilk is expected to increase its ability as a source of antioxidants and antidiabetic. This research was conducted to determine changes in the physicochemical and organoleptic properties of soymilk with the addition of pluchea leaf powder brewing water. The research design used was a Randomized Block Design (RCBD) with one factor, namely the concentration of pluchea leaf powder in brewing water which consisted of six levels, namely 0; 1; 2; 3; 4; and 5 (% w/v) of the dry weight of soybeans used. The experiment was repeated five times. Soymilk added by pluchea brewing water from dried pluchea leaves with a water content of 7.97 ± 0.28% (wb), physicochemical and organoleptic properties were influenced by the addition of various concentration of pluchea brewing water. Physicochemical parameters produced from pluchea soymilk include pH ranged from 6.71 ± 0.09 to 6.01 ± 0.05, viscosity ranged from 21.05 ± 0.93 to 26.67 ± 0.75, total dissolved solids ranged from 11.81 ± 0.27 to 15.35 ± 0.26, lightness ranged from 82.89 ± 0.46 to 69.10 ± 1.70, chroma ranged from 10.57 ± 0.78 to 7.59 ± 0.80, o hue ranged from 87.59 ± 0.93 to 00.14 ± 1.11. Spiderweb graph results based on organoleptic preference scores showed that the addition of pluchea leaf powder brewing water had not been able to increase the level of panelists' preference for pluchea soymilk

Item Type:	Article
Uncontrolled Keywords:	Pluchea indica Less, soymilk, physicochemical, organoleptic properties
Subjects:	Agriculture and Food Technology
Divisions:	Journal Publication
Depositing User:	Paini Sri Widyawati
Date Deposited:	29 Oct 2023 03:46
Last Modified:	29 Oct 2023 03:46
URI:	http://repository.ukwms.ac.id/id/eprint/37162

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