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All Journal Jurnal Gizi dan Pangan Jurnal Teknologi Dan Industri Pangan Jurnal Media Gizi Indonesia (MGI) Jurnal Ilmu Gizi dan Dietetik
Reisi Nurdiani, Reisi
Departemen Gizi Masyarakat, Fakultas Ekologi Manusia, Institut Pertanian Bogor, Indonesia
Agriculture, Biological Sciences & Forestry Health Professions Industrial & Manufacturing Engineering Medicine & Pharmacology Public Health

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Physicochemical and Sensory Properties of Plant-Based Milk Alternative Produced from Pigeon Pea and Soybean Azra, Jeallyza Muthia; Nurdiani, Reisi; Nasution, Zuraidah; Aries, Muhammad; Sutiari, Ni Ketut
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 2 (2025): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2025.36.2.167

Abstract

The popularity of plant-based milk alternatives (PBMA) has been growing due to environmental concerns and health benefits. This study aimed to develop and evaluate a novel PBMA formulation combining pigeon pea and soybean at three different ratios (40:60, 50:50, and 60:40), focusing on their physicochemical characteristics, sensory properties, and antioxidant activity. In this study, significant differences (p<0.05) were found in the physicochemical properties of the samples, while sensory acceptability showed no significant differences (p>0.05). Increasing the proportion of pigeon pea resulted in a lower level of ash, protein, fat, color, viscosity, and pH, while the content of moisture, carbohydrate, and soluble solids increased. The formulations contained 91.84‒92.39% moisture; 0.09‒0.12% ash; 0.80‒1.48% protein; 0.81‒1.04% crude fat; and 5.52‒5.91% carbohydrate. Additionally, they had lightness values of 59.74‒68.57; greenness/redness values of -0.53‒0.68; yellowness values of 6.60‒8.13; viscosities of 11.42‒12.50 cP; soluble solids of 6.00‒9.00 °Brix; and pH of 6.69‒6.72. The sensory evaluation ranged from “neither like nor dislike” to “slightly like” (5.24–5.97 on a 9-point scale), indicating moderate acceptability across all formulations. Despite being acknowledged as having a beany aroma, the panelists identified sweet and creamy notes with low bitterness in the sample, contributing to a relatively pleasant flavor. Furthermore, the 50:50 pigeon pea-to-soybean formulation contained daidzein as the predominant isoflavone and demonstrated high antioxidant activity (91.90% DPPH inhibition). These findings suggest that the developed PBMA is a promising functional beverage with good nutritional and sensory qualities.
Co-Authors Ali Khomsan Andini Retno Yunitasari Cantika, Aulia Dwi Ekayanti , Ikeu Hadi Riyadi Hidayat, Annisa Tantyana Ikeu Ekayanti Inke Indah Permatasari, Inke Indah Intani, Pradjna Fitria Adzariiffa Leily Amalia Muhammad Aries Nadzifatussya'diyah, Nadzifatussya'diyah Nadzifatussya’diyah Nasution, Zuraidah Ni Ketut Sutiari Ningrum, Suci Tirta Nurdiani2, Reisi Rahman, Nadya Asy Syifa Rimbawan , Shabah, Zia Mu’tazzah Siti Madanijah Sri Anna Marliyati Tiurma Sinaga Warisanti, Dira