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Erliana Ginting
Balai Penelitian Tanaman Aneka Kacang dan Umbi
Agriculture, Biological Sciences & Forestry

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Karakteristik Fisiko-Kimia dan Sensoris Susu Kecambah Beberapa Varietas Unggul Kedelai Rahmi Yulifianti; Erliana Ginting; Joko Susilo Utomo
Buletin Palawija Vol 18, No 2 (2020): Buletin Palawija Vol 18 No 2, 2020
Publisher : Balai Penelitian Tanaman Aneka Kacang dan Umbi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/bulpa.v18n2.2020.p83-93

Abstract

Susu kedelai saat ini menjadi alternatif minuman sehat untuk semua kalangan. Selama ini susu kedelai diolah dari biji. Penelitian ini bertujuan untuk mempelajari karakteristik fisiko-kimia dan sensoris susu kedelai dari kecambah dan biji (non kecambah) lima varietas unggul kedelai, yakni Anjasmoro, Burangrang, Devon 1, Demas 1, dan Gema. Perkecambahan dilakukan selama 48 jam pada kondisi lembab dan gelap. Susu kedelai dibuat dengan cara basah dengan perbandingan bahan terhadap air 1:8 (b/v). Penelitian menggunakan rancangan acak lengkap faktorial dua faktor dan tiga ulangan. Hasil penelitian menunjukkan kandungan protein dan vitamin C kecambah meningkat signifikan dibandingkan dengan bijinya. Susu dari kecambah kedelai memiliki warna (L*) lebih cerah, serta rendemen, kadar protein dan kadar vitamin C lebih tinggi dibandingkan susu yang diolah dari biji kedelai. Kadar protein susu dari kecambah kedelai berkisar 2,99 – 3,31% bb dan telah memenuhi persyaratan SNI. Di antara lima varietas yang diuji, varietas Gema, Demas 1 dan Devon 1 berpeluang digunakan sebagai bahan baku susu kecambah kedelai dengan keunggulan rendemen, kandungan protein dan vitamin C-nya. Rasa susu kedelai kecambah dari varietas Gema cukup disukai sementara varietas Demas 1 dan Devon 1 agak disukai.
The Effect of Steaming Time on the Textural Characteristics of Two Sweet Potatoes with Different Flesh Colors Joko Susilo Utomo; Erliana Ginting
Buletin Palawija Vol 19, No 2 (2021): Buletin Palawija Vol 19 No 2, 2021
Publisher : Balai Penelitian Tanaman Aneka Kacang dan Umbi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/bulpa.v19n2.2021.p103-110

Abstract

Sweet potatoes have varied physical characteristics based on their flesh colors. Two selected sweet potato (SP) with white (WF) and yellow-fleshed (YF) colors were collected from local market and analyzed their textural characteristics using a Uniaxial compression and Texture Profile Analysis (TPA) test. The study was conducted in the Food Processing Technology Laboratory, Faculty of Food Science Technology, University of Putra Malaysia. All textural attributes were collected from the samples treated with steaming for 5, 10, 15 and 20 min. The moisture content of the samples were determined before and after steaming. The results showed that the moisture content of WF was lower than YF both before and after steaming, which could be declared as a typical moisture content for each flesh color. This resulted in a greater peak deformation or firmness of the fresh tuber found in WF relative to YF.  Steaming SP for 5 min exhibited the “raw” properties tissue, whereas steaming for more than 10 min would generate the “cooked” tissue that significantly affected the textural characteristics. The hardness level decreased considerably along with the time of steaming and was similar for both flesh colors after 15-min steaming. The WF was less adhesive and less elastic; however, it had less chewiness than that of YF. This suggests that the use of WF as a raw material for mashed products would have advantages, such as easiness to mash, less tendency to stick with the cooking tools, and less elastic.
Karakteristik Fisiko-Kimia dan Sensoris Susu Kecambah Beberapa Varietas Unggul Kedelai Rahmi Yulifianti; Erliana Ginting; Joko Susilo Utomo
Buletin Palawija Vol 18, No 2 (2020): Buletin Palawija Vol 18 No 2, 2020
Publisher : Balai Penelitian Tanaman Aneka Kacang dan Umbi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/bulpa.v18n2.2020.p83-93

Abstract

Susu kedelai saat ini menjadi alternatif minuman sehat untuk semua kalangan. Selama ini susu kedelai diolah dari biji. Penelitian ini bertujuan untuk mempelajari karakteristik fisiko-kimia dan sensoris susu kedelai dari kecambah dan biji (non kecambah) lima varietas unggul kedelai, yakni Anjasmoro, Burangrang, Devon 1, Demas 1, dan Gema. Perkecambahan dilakukan selama 48 jam pada kondisi lembab dan gelap. Susu kedelai dibuat dengan cara basah dengan perbandingan bahan terhadap air 1:8 (b/v). Penelitian menggunakan rancangan acak lengkap faktorial dua faktor dan tiga ulangan. Hasil penelitian menunjukkan kandungan protein dan vitamin C kecambah meningkat signifikan dibandingkan dengan bijinya. Susu dari kecambah kedelai memiliki warna (L*) lebih cerah, serta rendemen, kadar protein dan kadar vitamin C lebih tinggi dibandingkan susu yang diolah dari biji kedelai. Kadar protein susu dari kecambah kedelai berkisar 2,99 – 3,31% bb dan telah memenuhi persyaratan SNI. Di antara lima varietas yang diuji, varietas Gema, Demas 1 dan Devon 1 berpeluang digunakan sebagai bahan baku susu kecambah kedelai dengan keunggulan rendemen, kandungan protein dan vitamin C-nya. Rasa susu kedelai kecambah dari varietas Gema cukup disukai sementara varietas Demas 1 dan Devon 1 agak disukai.
The Effect of Steaming Time on the Textural Characteristics of Two Sweet Potatoes with Different Flesh Colors Joko Susilo Utomo; Erliana Ginting
Buletin Palawija Vol 19, No 2 (2021): Buletin Palawija Vol 19 No 2, 2021
Publisher : Balai Penelitian Tanaman Aneka Kacang dan Umbi

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21082/bulpa.v19n2.2021.p103-110

Abstract

Sweet potatoes have varied physical characteristics based on their flesh colors. Two selected sweet potato (SP) with white (WF) and yellow-fleshed (YF) colors were collected from local market and analyzed their textural characteristics using a Uniaxial compression and Texture Profile Analysis (TPA) test. The study was conducted in the Food Processing Technology Laboratory, Faculty of Food Science Technology, University of Putra Malaysia. All textural attributes were collected from the samples treated with steaming for 5, 10, 15 and 20 min. The moisture content of the samples were determined before and after steaming. The results showed that the moisture content of WF was lower than YF both before and after steaming, which could be declared as a typical moisture content for each flesh color. This resulted in a greater peak deformation or firmness of the fresh tuber found in WF relative to YF.  Steaming SP for 5 min exhibited the “raw” properties tissue, whereas steaming for more than 10 min would generate the “cooked” tissue that significantly affected the textural characteristics. The hardness level decreased considerably along with the time of steaming and was similar for both flesh colors after 15-min steaming. The WF was less adhesive and less elastic; however, it had less chewiness than that of YF. This suggests that the use of WF as a raw material for mashed products would have advantages, such as easiness to mash, less tendency to stick with the cooking tools, and less elastic.
Co-Authors Joko Susilo Utomo Joko Susilo Utomo Rahmi Yulifianti