PENGARUH SUBSTITUSI SARI KEDELAI HITAM (GLYCINE SOJA) PADA PEMBUATAN SILKY PUDDING TERHADAP KUALITAS FISIK DAN DAYA TERIMA KONSUMEN

DELIA ALPIYANTI, . (2025) PENGARUH SUBSTITUSI SARI KEDELAI HITAM (GLYCINE SOJA) PADA PEMBUATAN SILKY PUDDING TERHADAP KUALITAS FISIK DAN DAYA TERIMA KONSUMEN. Sarjana thesis, UNIVERSITAS NEGERI JAKARTA.

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Abstract

Penelitian ini bertujuan untuk menganalisis pengaruh substitusi sari kedelai hitam (Glycine soja) terhadap kualitas fisik dan daya terima konsumen silky pudding. Kedelai hitam dikenal memiliki kandungan protein, isoflavon, dan antosianin yang tinggi serta aktivitas antioksidan yang bermanfaat bagi kesehatan. Penelitian ini menggunakan metode eksperimen dengan tiga perlakuan substitusi sari kedelai hitam terhadap susu UHT, yaitu 25%, 40%, dan 55%. Produk diuji kualitas fisiknya (total padatan dan sineresis) serta diuji organoleptik oleh 30 panelis agak terlatih. Hasil menunjukkan bahwa substitusi sari kedelai hitam tidak berpengaruh signifikan terhadap total padatan dan daya terima pada aspek warna, rasa manis, aroma susu, dan tekstur. Namun, terdapat pengaruh yang signifikan terhadap aspek sineresis, rasa kedelai, dan aroma kedelai. Uji Duncan menunjukkan sineresis terendah pada perlakuan 25%, sedangkan uji Tuckey’s menunjukkan rasa dan aroma kedelai terbaik terdapat pada perlakuan 25% dan 40%. Dengan demikian, substitusi sari kedelai hitam hingga 40% menghasilkan silky pudding yang disukai konsumen dan memiliki kualitas fisik yang baik. Penelitian ini mendukung pemanfaatan kedelai hitam sebagai bahan pangan fungsional dan alternatif diversifikasi produk olahan lokal. **** This study aimed to determine the effect of black soybean extract substitution on the physical quality and consumer acceptance of silky pudding. Black soybeans are known for their high protein, isoflavone, and anthocyanin content, as well as their antioxidant activity, which is beneficial for health. This study used an experimental method with three treatment levels of black soybean extract substitution for UHT milk, namely 25%, 40%, and 55%. The products were tested for their physical quality (moisture content and syneresis) and organoleptic properties by 30 semi-trained panelists. The results showed that the substitution of black soybean extract did not significantly affect the moisture content and consumer acceptance in terms of color, sweetness, milk aroma, and texture. However, there was a significant effect on syneresis, soybean flavor, and soybean aroma. Duncan's test showed the lowest syneresis in the 25% treatment, while Tukey's test showed that the best soybean flavor and aroma were found in the 25% and 40% treatments. Therefore, substituting black soybean extract up to 40% produces silky pudding that is liked by consumers and has good physical quality. This study supports the utilization of black soybeans as a functional food ingredient and an alternative for diversifying local processed products.

Item Type:	Thesis (Sarjana)
Additional Information:	1). Dra. Mariani, M.Si ; 2). Dr. Nur Riska, S.Pd., M.Pd.
Subjects:	Tata Boga
Divisions:	FT > S1 Pendidikan Tata Boga
Depositing User:	Users 27844 not found.
Date Deposited:	14 Aug 2025 01:40
Last Modified:	14 Aug 2025 01:40
URI:	http://repository.unj.ac.id/id/eprint/60802

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