PENGARUH LAMA PERENDAMAN DAN SUHU PEREBUSAN TERHADAP KARAKTERISTIK KIMIA DAN SENSORIS SARI KEDELAI

PRATAMA, PANJI GUNTUR and Pambayun, Rindit and Wijaya, Agus (2020) PENGARUH LAMA PERENDAMAN DAN SUHU PEREBUSAN TERHADAP KARAKTERISTIK KIMIA DAN SENSORIS SARI KEDELAI. Undergraduate thesis, Sriwijaya University.

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Abstract

ABSTRACT The Objective of this research was to determine the effects of soaking time and boiling temperature on the characteristics of soybean extract. The research used a Factorial Group Randomized Design with 2 treatment factors, namely (a) soaking time consistsa1 = 8 hours, a2 = 16 hours, a3 = 24 hours and (b) boiling temperature consists b1 = 600Cand b2 = 800 C. All experiments were conducted in triplicates. The observed parameters were chemical characteristics(moisture content, ash content, pH, and protein content) and sensory characteristics (aroma, taste and color).The results showed that soaking time had a significant effect on the total solids, ash content, pH (acidity) of the soybean extract and the characteristics of soybean extract in the form of aroma, color and taste. The best treatment in this research with the highest protein content was a1b1 sample with 1.14% protein, 13.14% total solids, an acidity level of 6.41 with a high ash content of 1.54% but with sensory characteristics that the aroma does not like, color and taste of 2.80; 2.84 and 2.80.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	kedelai, perendaman, perebusan dan sari kedelai
Subjects:	S Agriculture > S Agriculture (General) > S1-(972) Agriculture (General)
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Users 10999 not found.
Date Deposited:	23 Feb 2021 05:50
Last Modified:	23 Feb 2021 05:50
URI:	http://repository.unsri.ac.id/id/eprint/43266

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