Optimasi Karakteristik Fisikokimia dan Sensori Yoghurt Susu Kedelai-Sapi dengan Penambahan Carboxymethyl Cellulose dan Madu

Nabila Nurfitria Azzahra Do'a, Dr. Agr. Sc. Sri Wijanarti S.T.P., M.Sc.

2026 | Tugas Akhir | D4 Pengembangan Produk Agroindustri

Yogurt merupakan produk fermentasi yang banyak dikonsumsi karena kandungan protein dan probiotiknya yang bermanfaat bagi kesehatan pencernaan. Yogurt berbasis non dairy, seperti yogurt susu kedelai, menjadi alternatif yang menjanjikan bagi penderita intoleransi laktosa karena memiliki profil nutrisi yang mendekati yogurt konvensional. Adapun tantangan dalam mengembangkan yogurt susu kedelai adalah sineresis dan rasa langu. Penelitian ini bertujuan memperbaiki tekstur dan rasa yogurt susu kedelai melalui penambahan Carboxymethyl Cellulose atau CMC dan madu. CMC berfungsi meningkatkan kekentalan dan stabilitas produk.   Madu digunakan untuk menutupi aroma langu serta meningkatkan cita rasa. Penelitian ini menggunakan Rancangan Acak Lengkap dengan faktor CMC (0,5?n 0,75%)  dan madu (7,5%, 10%, 12,5%). Parameter yang dianalisis meliputi viskositas, total padatan, total asam laktat, WHC, serta uji organoleptik terhadap warna, aroma, rasa, tekstur, dan penerimaan keseluruhan . Hasil penelitian menunjukkan bahwa penambahan CMC dan madu meningkatkan viskositas dan WHC yogurt susu kedelai. Viskositas dan WHC tertinggi diperoleh pada formulasi madu 12,5?n CMC 0,75%, masing-masing sebesar 534,4 cP dan 99,25%. Peningkatan madu meningkatkan total padatan, sedangkan CMC tidak berpengaruh signifikan pada parameter tersebut. Nilai keasaman dan total padatan seluruh perlakuan memenuhi standar SNI 2981:2009. Secara sensoris, formulasi CMC 0,75% lebih disukai panelis pada seluruh atribut. Uji sensori dilakukan dengan memilih 3 formulasi terbaik melalui metode SAW. Berdasarkan metode SAW, formulasi 12,5% madu dan 0,75% CMC ditetapkan sebagai formulasi terbaik dengan nilai preferensi 0,992, menghasilkan yogurt dengan tekstur stabil, sineresis rendah, dan karakteristik sensoris terbaik.

Yogurt is a fermented product widely consumed for its protein and probiotic content, which benefits digestive health. Non-dairy-based yogurt, such as soy milk yogurt, has become a promising alternative for individuals with lactose intolerance because its nutritional profile closely resembles that of conventional yogurt. However, the challenges in developing soy milk yogurt include syneresis and a beany off-flavor. This study aimed to improve the texture and flavor of soy milk yogurt through the addition of Carboxymethyl Cellulose (CMC) and honey. CMC functions to increase the viscosity and stability of the product, while honey is used to mask the beany aroma and enhance flavor. This study employed a Completely Randomized Design with two factors: CMC concentration (0.5% and 0.75%) and honey concentration (7.5%, 10%, and 12.5%). The parameters analyzed included viscosity, total solids, total lactic acid, water holding capacity (WHC), and organoleptic tests for color, aroma, taste, texture, and overall acceptance.The results showed that the addition of CMC and honey increased the viscosity and WHC of soy milk yogurt. The highest viscosity and WHC were obtained in the formulation with 12.5% honey and 0.75% CMC, at 534.4 cP and 99.25%, respectively. Increasing honey concentration increased total solids, whereas CMC had no significant effect on this parameter. The acidity and total solids values of all treatments met the SNI 2981:2009 standard. Sensorially, the 0.75% CMC formulation was preferred by panelists across all attributes. Sensory testing was conducted by selecting the three best formulations through the SAW method. Based on the SAW (Simple Additive Weighting) method, the formulation with 12.5% honey and 0.75% CMC was determined to be the best formulation, with a preference value of 0.992, producing yogurt with stable texture, low syneresis, and the best sensory characteristics.

Kata Kunci : CMC, kedelai, madu, sensori, yogurt nabati