PENGEMBANGAN PRODUK MINUMAN SARI KEDELAI BEKATUL DENGAN PENAMBAHAN SERAI DAN SUBSTITUSI KRIMER NABATI

Syahidah, Khansa (2024) PENGEMBANGAN PRODUK MINUMAN SARI KEDELAI BEKATUL DENGAN PENAMBAHAN SERAI DAN SUBSTITUSI KRIMER NABATI. Tugas Akhir (S1) - thesis, Universitas Bakrie.

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Abstract

Product development can be carried out to fulfill quality aspects of food products so as to provide maximum satisfaction to consumers. The developement of a soybean bran milk products was carried out to find out the effect and percentage of adding lemongrass and substitution of non dairy creamer on improving sensory attributes, so that they can be more accepted by consumers. There are three formulations of adding lemongrass and substitution non dairy creamer, sample 362 (formulation 1 = 7% : 1%), sample 508 (formulation 2 = 9% : 3%), dan sample 630 (formulation 3 = 11% : 5%). This research using Check All That Apply (CATA) and gave score for the average of liking using Analysis of Variance (ANOVA) method. Then, datas was analyzed using software XLSTAT and SPSS. The results of the CATA analysis show that of the three samples (samples 362, 508, and 630), sample 630 shows the best results on the effect of adding lemongrass and non dairy creamer substitution, because it has similar attributes to the ideal product. The ideal product has the attributes of sweet taste, milky/creamy taste, milky/creamy aroma, milky/creamy mouthfeel, and bitter sweet after taste. The ANOVA results show that the rank of panelists liking for sample 508 is neutral, while samples 362 and 630 are good enough by the panelists and have the highest average score of liking, but the difference is not significant. From this research it can be concluded that the effect of adding lemongrass and substituted non dairy creamer have the effect of improving the sensory attributes of the soybean bran milk. Based on the result of the analysis, sample 630 most accepted and most preferred by the panelists.

Item Type:	Thesis (Tugas Akhir (S1) - )
Uncontrolled Keywords:	Product Development of Rice Bran-Soybean Milk, Check All That Apply, Analysis of Variance, Non Dairy Creamer, Lemongrass, Sensory Profile
Subjects:	Food Science and Technology Food Science and Technology > Analisis Sensori Thesis > Thesis (S1)
Divisions:	Fakultas Teknik dan Ilmu Komputer > Program Studi Ilmu dan Teknologi Pangan
Depositing User:	Khansa Syahidah
Date Deposited:	27 May 2024 03:09
Last Modified:	27 May 2024 03:09
URI:	https://repository.bakrie.ac.id/id/eprint/9525

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