PENGGUNAAN PERISA BERBASIS REMPAH UNTUK MEMPERBAIKI PROFIL SENSORIS MINUMAN SUSU KEDELAI HITAM FERMENTASI

DINA FITRIYAH, Ir. Indyah Sulistya Utami, MS ; Dr. Ir. Tyas Utami, M.Sc

2014 | Skripsi | TEKNOLOGI PANGAN & HASIL PERTANIAN

INTISARI Penelitian ini bertujuan untuk mengetahui perubahan karakter sensoris susu kedelai hitam fermentasi meliputi mouthfeel (chalky, viscous, creamy), flavor (beany, nutty), dan taste (asam, manis) akibat penambahan perisa rempah ( jahe, jeruk purut, kayu manis, pandan dan sereh). Minuman susu kedelai hitam fermentasi dibuat dari susu kedelai hitam fermentasi yang telah diformulasi berdasarkan uji total padatan sebesar 12.24%(b/b), uji gula total sebesar 8,19% (b/v), uji viskositas sebesar 5.850,2 cP , dan penambahan perisa perisa rempah kayu manis, jeruk purut, jahe sebanyak 0,005% (v/v), sereh 0,0025% (v/v) dan pandan sebanyak 0,25% (v/v). Berdasarkan tahap formulasi susu kedelai hitam fermentasi, diperoleh formula pengenceran susu kedelai hitam fermentasi : air = 1:1, dan penambahan gula pasir 5%(b/v). Hasil evaluasi sensoris minuman susu kedelai hitam fermentasi menunjukkan bahwa penambahan perisa rempah dapat meningkatkan sensasi creamy dan viscous. Penambahan perisa rempah jeruk purut, sereh, kayu manis dan pandan dapat meningkatkan sensasi asam. Penambahan perisa pandan, kayu manis, dan sereh dapat meningkatkan intensitas manis pada minuman susu kedelai hitam fermentasi, Serta penambahan perisa jeruk purut, sereh, kayu manis, dan jahe pada minuman susu kedelai hitam fermentasi dapat menurunkan beany flavor, chalky dan nutty.

ABSTRACT The aim of this research was to find out the change of sensory properties such as mouthfeel (chalky, creamy, viscous), flavor (beany, nutty) and taste (sour, sweet) in fermented black soybean beverage with the addition of spices flavor. In this study, fermented black soybean milk beverage was made from fermented black soybean milk that have been formulated based on the total solids test 12,24%(w/w), total sugar test 8,19%(w/v), viscosity test 5.850,2 cP, and the addition 0.005%(v/v) of ginger, cinnamon, and kaffir lime flavor. 0,025% (v/v) of lemongrass flavor and 0,25% (v/v) pandan leaf flavor. Fermented black soybean milk was diluted with water with that ratio 1:1, and added with 5% (w/v) sugar. The results of sensory evaluation of fermented black soybean milk drinks showed that the addition of all spices tasted can enhance the creamy and viscous sensation. The addition of kaffir lime, lemongrass, cinnamon and pandan leaf flavors, can increased Sour sensation, meanwhile the addition of pandan leaf, cinnamon and lemongrass flavors can increased sweet sensation of fermented black soybean milk beverage. The addition of lemongrass, ginger, cinnamon, kaffir lime flavors decreased beany flavor, nutty and chalky sensation of fermented black soybeans milk beverage.

Kata Kunci : Key words: fermented black soybeans beverage, spices flavoring, sensory characteristics.