Karakteristik Fisikokimia dan Sensoris Minuman Tinggi Protein Berbasis Konsentrat Protein Kedelai

ANISSA CAHYADEVI DYANITA, Dr. Dwi Larasatie Nur Fibri, S.T.P., M.Sc., Ashri Nugrahini, S.T.P., M.Sc.

2024 | Skripsi | TEKNOLOGI PANGAN & HASIL PERTANIAN

Susu merupakan produk pangan yang kaya akan zat gizi dan asam amino esensial dan menjadi salah satu sumber protein yang banyak dikonsumsi oleh masyarakat Indonesia. Susu mengandung disakarida karbohidrat yang berbentuk laktosa. Namun, 75% populasi dunia menderita intoleransi laktosa, yaitu ketidakmampuan individu dalam mencerna dan menyerap laktosa karena terganggunya aktivitas enzim laktase. Sebanyak 36,1% masyarakat Indonesia termasuk dalam tingkat kecukupan protein yang sangat kurang, yaitu <80>rating test untuk menentukan penerimaan konsumen. Produk minuman dengan kadar protein 6%;10%;14%; dan 18% memperoleh nilai viskositas sebesar 13,00; 258,58; 2.813,33; dan 42.310 cP, jumlah protein per 100 ml produk sebanyak 3,88; 6,07; 8,56; 10,99 gram, kadar air sejumlah 87,60; 81,35; 78,28; dan 72,54 %wb. Secara keseluruhan panelis lebih menyukai produk minuman dengan kadar protein 6% meskipun selama pengujian diberikan informasi kadar protein masing-masing produk. Hasil penelitian membuktikan bahwa atribut sensoris, terutama tekstur, menjadi bahan pertimbangan konsumen dalam memilih produk selain informasi nilai gizi produk. 

Milk is a nutritionally dense product and a fundamental source of essential amino acids, widely consumed in Indonesia. Despite its benefits, approximately 75% of the global population experiences lactose intolerance, characterized by the inability to digest and absorb lactose due to reduced lactase enzyme activity. In Indonesia, 36.1% of the population consumes protein below 80% of the Recommended Dietary Allowance (RDA), indicating a significant deficiency. This study aims to develop a high-protein beverage suitable for individuals with lactose intolerance. The research utilized soy protein isolate, which contains up to 90% protein. Beverages were formulated with protein concentrations of 6%, 10%, 14%, and 18% of the RDA. Increased protein content correlated with higher beverage viscosity, requiring consumer acceptance testing. A total of 121 panelists evaluated the beverages based on sensory attributes and protein content. The evaluation included initial assessments of product attribute intensity and a subsequent hedonic rating test to determine consumer preference.Results showed that beverages with protein concentrations of 6%, 10%, 14%, and 18% had viscosities of 13.00, 258.58, 2,813.33, and 42,310 cP, respectively. The protein content per 100 ml was 3.88, 6.07, 8.56, and 10.99 grams, with moisture contents of 87.60%, 81.35%, 78.28%, and 72.54%. Panelists preferred the 6% protein beverage, even with higher protein options available. These findings highlight the significant role of sensory attributes, especially texture, in consumer preference, alongside nutritional information. 

Kata Kunci : viskositas, minuman tinggi protein, penerimaan konsumen