Pembuatan Minuman Susu Kedelai Dengan Campuran Buah Pisang Susu (Musa acuminata 'Lady Finger')
Kata Kunci:
Susu kedelai, Pisang Susu, Kadar Protein, Kadar LemakAbstrak
Penelitian ini menganalisis pengaruh penambahan buah pisang susu pada minuman susu kedelai. Rancangan yang digunakan adalah rancangan blok lengkap (RBL) dengan dua faktor: konsentrasi kedelai (40g, 60g, dan 80g) dan penambahan pisang susu (4g, 6g, dan 8g). Analisis mencakup kadar protein, lemak, aktivitas antioksidan, pH, total padatan terlarut, dan uji sensorik. Hasil menunjukkan bahwa variasi konsentrasi kedelai memengaruhi total padatan terlarut, pH, aktivitas antioksidan, kadar lemak, kadar protein, serta kesukaan warna, rasa, dan aroma. Sementara itu, penambahan pisang susu berpengaruh terhadap total padatan terlarut, aktivitas antioksidan, dan kadar protein, tetapi tidak berpengaruh pada pH dan uji kesukaan. Panelis paling menyukai sampel A2B3 dengan nilai kesukaan 5,7.
Referensi
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