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All Journal JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Indonesian Food and Nutrition Progress Community Development Journal: Jurnal Pengabdian Masyarakat Food Scientia: Journal of Food Science and Technology IEB: Journal of Islamic Economics and Business
Manurung, Nancy Eka Putri
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Agriculture, Biological Sciences & Forestry Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Economics, Econometrics & Finance Education Energy Health Professions Public Health

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Journal : Food Scientia: Journal of Food Science and Technology

 1 
Karakteristik Mutu Produk Susu Kedelai Tanpa Merek yang Beredar di Kota Mataram Komalasari, Husnita; Manurung, Nancy Eka Putri; Yoga, Wahyu Krisna
Food Scientia : Journal of Food Science and Technology Vol 4 No 1 (2024): January - June
Publisher : LPPM Universitas Terbuka

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33830/fsj.v4i1.6492.2024

Abstract

Soy milk is a food product made from processed soybeans which has a high source of nutrition and as a source of vegetable protein. The aim of this study is to determine the quality characteristics of unbranded soy milk products marketed in Mataram City and the influence of storage methods and time. The method used was a descriptive and experimental method with a completely randomized design (3 treatments and 3 replications). Data were analyzed using ANOVA a=5% with Tukey and Dunnet further tests. The test results showed that the quality characteristics of unbranded soy milk marketed in Mataram city have several parameters that are and are’nt in accordance with SNI. Parameters that comply with SNI are pH (6.9), normal color and aroma. Meanwhile, what does not comply with SNI is the number of microbes. In addition, several parameters do not yet have standards such as viscosity (1.18 cP), color L* (74.45), a* (-6.14), b* (7.46), °hue (-50.56 ), TPT (15.5), appearance (homogeneous) and texture (liquid). Storage time and method have a significant differences on the physicochemical properties of the product except for the color parameter b*. It is known that storage at room temperature for 48 hours (SK2) results in soy milk not comply with SNI standards, and cold storage (SK2D) is able to maintain the quality of soy milk better than at room temperature. The best quality and treatment characteristics are SK0, but microbial contamination still exceeds the SNI threshold.
Co-Authors Adha, Ufairi Africano, Fernando Burhan, Abi Desiana, Lidia Dewantara, Billy Ebtaria Nadeak, Ebtaria Edi Kurniawan Endang Sutriswati Rahayu Evelina Evelina Gemala Cahya, Gemala Hasan, Pratama Nur Hermailingga, Septi Hermialingga, Septi Komalasari, Husnita Mohammad Juffrie, Mohammad Nugraha, Yoga Aji Prasetyo, Tegar Rini Yanti, Rini Tyas Utami Yahya, Muhammad Amri Yoga, Wahyu Krisna