MUTU SENSORIS SARIDELE TERSUBSTITUSI KACANG HIJA

  • Siti Maryam Program Studi Pendidikan Kimia Jurusan Kimia F MIPA UNDIKSHA

Abstract

Soy milk is a health drink that is rich in protein and made from soy beans. The purpose of this research is to produce saridele with sensory quality both through substitution of green beans and the addition of baking soda during soaking for 6.8 and 10 hours so there are 10 kinds of saridele. Sensory quality: color, flavor and taste. Sensory quality test using hodonic scale transformed into numerical scale in 25 people. The results indicated that the substitution of green beans and the addition of baking soda 0.5% influenced the sensory quality of saridele. The best soy milk color is in substitution with a ratio of 60:40. While the best flavor and aroma is at 70: 30 substitution, so overall, Substitution with bean soybean and green beans ratio 70: 30 is best produce soy milk, while the duration of immersion has no effect on flavor and aroma of soymilk.

Published
2017-11-18
How to Cite
MARYAM, Siti. MUTU SENSORIS SARIDELE TERSUBSTITUSI KACANG HIJA. Proceeding SENARI, [S.l.], v. 5, p. 468-474, nov. 2017. Available at: <http://eproceeding.undiksha.ac.id/index.php/senari/article/view/1129>. Date accessed: 24 june 2018.
Section
Articles