KARAKTERISTIK SENSORIS SUSU KETAPANG (TERMINALIA CATAPA L.) SUBTITUSI SUSU KEDELAI HIGH PROTEIN
ABSTRACT: Milk is a food that
is essential to human life because milk contains nutrients, especially protein,
vitamins and minerals. Milk not only from animal materials but also made from
plant materials such as legumes including soybeans. The purpose of this study was
to determine the sensory characteristics of ketapang milk made by substituing
soy with ketapang seed in the making of soy milk. Experimental
designwasarranged according to Response Surface Methodology (RSM) using
2-factorsand 5 levels in each factor. The first factor was concentration of
soybean (0%, 10%, 15% , 20%, and 25%) and the second factor was concentration
of Na-CMC (0%, 0.5%, 1%, 1.5%, 2%). The results showed that the best
characteristics possessed by the best formula contained in the treatment with
the highest soy concentration of 25% (75% seed ketapan and the addition of
Na-CMC concentration lows of 0%, but in the manufacture of soy milk ketapan
added Na-CMC 0.05% since without the addition of Na-CMC will form a precipitate
in the milk. The results of the proximate test showed that the levels of
protein in every 100 grams of material was 18.058%.
Penulis: Maghfiroh, Achmad
Alfan Wijaya, Elis Sa'adah, Moh Iqbal Arisa Valla, Faizal Romadhon
Kode Jurnal: jppertaniandd140893
