KARAKTERISTIK FISIKOKIMIA SUSU KEDELAI BUBUK DENGAN PENAMBAHAN SPIRULINA (SPIRULINA SP.) MENGGUNAKAN METODE FOAM-MAT DRYING

MAHARANI, GHINAA ARIIBAH and Ridhowati, Sherly and Nugroho, Gama Dian (2025) KARAKTERISTIK FISIKOKIMIA SUSU KEDELAI BUBUK DENGAN PENAMBAHAN SPIRULINA (SPIRULINA SP.) MENGGUNAKAN METODE FOAM-MAT DRYING. Undergraduate thesis, Sriwijaya University.

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Abstract

Spirulina (Spirulina sp.) was known to have a high content of vitamin B₁₂ and had the potential to enhance the nutritional value of soy milk. This study aimed to determine the effect of adding different concentrations of Spirulina on the physicochemical characteristics of soy milk powder produced through foam mat drying. The study used a Randomized Block Design. The treatment factor was the concentration of Spirulina, which consisted of four levels: A0 (0% Spirulina), A1 (0.75% Spirulina), A2 (1% Spirulina), and A3 (1.25% Spirulina). The results showed that soy milk powder with added Spirulina using the foam mat drying method had a moisture content ranging from 7.62%-9.02%, fat content from 18.10%-22.17%, and protein from 10.12%-12.56%. Vitamin B12 was not detected in treatments A0 and A1. Vitamin B12 was detected in treatment A2 at 0.15mcg/100g and A3 at 0.12mcg/100g. The L* (lightness) values ranged from 61.66-94.65, a* (redness) from -4.36-9.82, b* (yellowness) from 26.32-33.94, and hygroscopicity from 15.11% -16.89%.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Foam mat drying, soy milk powder, Spirulina
Subjects:	S Agriculture > SH Aquaculture. Fisheries. Angling > SH334.9-336.5 Fishery processing
Divisions:	05-Faculty of Agriculture > 54244-Fisheries Product Technology (S1)
Depositing User:	Ghinaa Ariibah Maharani
Date Deposited:	08 May 2025 02:06
Last Modified:	08 May 2025 02:06
URI:	http://repository.unsri.ac.id/id/eprint/171724

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