Pengembangan Yogurt Nabati Berbasis Kedelai (Glycine max (L.) Merr) dan Jagung Manis (Zea mays saccharata) dengan Penambahan Pati, Xanthan Gum, dan Inulin: Evaluasi Karakteristik Fisikokimia

Hana' Lailaturrofi'ah, Sonia Dora Febri Esa, S.T.P., M.Sc.

2026 | Tugas Akhir | D4 Pengembangan Produk Agroindustri

Yogurt berbasis susu kedelai dan jagung manis dikembangkan sebagai alternatif produk fermentasi bagi konsumen dengan intoleransi laktosa. Namun, yogurt susu kedelai dan jagung manis memiliki kelemahan pada kestabilan terhadap sineresis selama penyimpanan sehingga memerlukan penambahan penstabil untuk meningkatkan kualitas produk. Penelitian ini bertujuan mengetahui pengaruh jenis dan konsentrasi penstabil terhadap karakteristik fisikokimia dan tingkat kesukaan yogurt berbasis susu kedelai dan jagung manis. Penelitian menggunakan Rancangan Acak Lengkap (RAL) dengan perlakuan berupa kombinasi jenis dan konsentrasi penstabil, yaitu pati tapioka (1%; 1,5%; 2%), xanthan gum (0,25%; 0,5%; 0,75%), inulin (1%; 2%; 3%), serta kontrol tanpa penambahan penstabil dengan tiga kali ulangan sehingga diperoleh 30 unit percobaan. Parameter yang diamati meliputi warna (L*, a*, b*), kadar air, pH, viskositas, dan sineresis. Selanjutnya, satu formulasi terbaik dari tiap kelompok penstabil dipilih menggunakan metode Simple Additive Weighting (SAW) untuk diuji tingkat kesukaannya melalui uji hedonik oleh 30 panelis tidak terlatih. Data fisikokimia dianalisis menggunakan ANOVA dua arah yang dilanjutkan dengan Duncan's Multiple Range Test (DMRT), sedangkan data hedonik dianalisis menggunakan uji Kruskal–Wallis dan Mann–Whitney. Hasil penelitian menunjukkan bahwa jenis dan konsentrasi penstabil berpengaruh nyata (p<0>xanthan gum 0,75%, dan inulin 3%. Hasil uji hedonik menunjukkan bahwa formulasi dengan penambahan inulin 3% memperoleh tingkat kesukaan tertinggi.

Soybean and sweet corn milk-based yogurt has been developed as an alternative fermented product for consumers with lactose intolerance. However, soybean and sweet corn milk-based yogurt has limitations in maintaining stability against syneresis during storage, thus requiring the addition of stabilizers to improve product quality. This study aimed to determine the effects of stabilizer type and concentration on the physicochemical characteristics and consumer acceptability of soybean and sweet corn milk-based yogurt. The study employed a Completely Randomized Design (CRD) with treatments consisting of combinations of stabilizer types and concentrations, namely tapioca starch (1%, 1.5%, and 2%), xanthan gum (0.25%, 0.5%, and 0.75%), inulin (1%, 2%, and 3%), and a control without stabilizer addition. Each treatment was conducted in triplicate, resulting in a total of 30 experimental units. The observed parameters included color (L*, a*, and b*), moisture content, pH, viscosity, and syneresis. Subsequently, the best formulation from each stabilizer group was selected using the Simple Additive Weighting (SAW) method and evaluated for consumer acceptability through a hedonic test involving 30 untrained panelists. Physicochemical data were analyzed using two-way analysis of variance (ANOVA), followed by Duncan's Multiple Range Test (DMRT), while hedonic data were analyzed using the Kruskal–Wallis and Mann–Whitney tests. The results showed that stabilizer type and concentration significantly affected (p < 0>

Kata Kunci : penstabil, sineresis, susu kedelai-jagung, yogurt