Sensory Characteristics and Nutritional Content of Soybean Honey-Based Fermented Milk

Sri Desfita; Wulan Sari; Yusmarini Yusmarini; Usman Pato

doi:10.25311/keskom.Vol9.Iss1.1353

Articles

Open Access

Karakteristik Sensori dan Kandungan Gizi Susu Fermentasi Berbasis Kedelai dan Madu

Sri Desfita ¹

, Wulan Sari ¹

, Yusmarini Yusmarini ²

, Usman Pato ²

¹ Program Studi Kesehatan Masyarakat, Universitas Hang Tuah Pekanbaru

² Fakultas Pertanian, Universitas Riau

Diterbitkan 2023-05-15

Vol. 9 No. 1 (2023) HALAMAN 157-167

DOI 10.25311/keskom.Vol9.Iss1.1353

Lihat / Unduh 1000 1127

Unduh PDF

Abstrak

Penelitian ini bertujuan untuk mengukur pengaruh variabel jenis bakteri dan konsentrasi madu terhadap karakteristik sensori dan tingkat kesukaan konsumen terhadap susu fermentasi kedelai dan madu, serta mengetahui kandungan gizinya. Penelitian dilakukan dari bulan Oktober sampai dengan Desember 2019 di Fakultas Pertanian Universitas Riau dan STIKes Hang Tuah Pekanbaru. Penelitian berbasis eksperimen laboratorium ini menggunakan madu hutan dari Kabupaten Bengkalis (madu rupat). Uji deskriptif dilakukan oleh panelis semi terlatih sebanyak 30 orang dan uji hedonik dilakukan oleh panelis tidak terlatih sebanyak 100 orang. Penentuan komposisi zat gizi dilakukan melalui analisis proksimat. Metode statistik yang digunakan adalah uji ANOVA dan dilanjutkan dengan Duncan New Multiple Range Test (DNMRT) pada tingkat kemaknaan 5% untuk mengetahui besarnya perbedaan antar perlakuan. Hasil uji deskriptif menunjukkan bahwa jenis bakteri, konsentrasi madu, serta interaksi antara jenis bakteri dan konsentrasi madu mempengaruhi karakteristik sensori susu fermentasi. Hasil uji hedonik secara keseluruhan panelis agak menyukai susu fermentasi yang dihasilkan dengan rata-rata skor untuk susu fermentasi yang menggunakan jenis bakteri Lactobacillis casei subsp. casei R-68 lebih tinggi dari susu fermentasi yang menggunakan Lactobacillus plantarum 1 R.1.3.2, masing-masing 2,88 dan 2,75. Secara keseluruhan panelis agak menyukai susu fermentasi kedelai madu. Cita rasa susu fermentasi kedelai madu perlu ditingkatkan melalui penelitian lebih lanjut.

Referensi

1

Slačanac, V., Lučan, M., Hardi, J., Krstanović, V. & Koceva Komlenić, D. Fermentation of honey-sweetened soymilk with bifidobacterium lactis Bb-12 and bifidobacterium longum Bb-46: Fermentation activity of bifidobacteria and in vitro antagonistic effect against listeria monocytogenes FSL N1-017. Czech J. Food Sci. 30, 321–329 (2012). DOI: https://doi.org/10.17221/190/2011-CJFS

2

Sethi, S., Tyagi, S. K. & Anurag, R. K. Plant-based milk alternatives an emerging segment of functional beverages: a review. J. Food Sci. Technol. 53, 3408–3423 (2016). DOI: https://doi.org/10.1007/s13197-016-2328-3

3

Rahman, M. M., Gan, S. H. & Khalil, M. I. Neurological effects of honey: Current and future prospects. Evidence-based Complement. Altern. Med. 2014, (2014). DOI: https://doi.org/10.1155/2014/958721

4

Kazemi, A., Mazloomi, S. M., Hassanzadeh-Rostami, Z. & Akhlaghi, M. Effect of adding soymilk on physicochemical, microbial, and sensory characteristics of probiotic fermented milk containing Lactobacillus acidophilus. Iran. J. Vet. Res. 15, 206–210 (2014).

5

Afroz, R., Em, T., Zheng, W. & Pj, L. Molecular Pharmacology of Honey. Clin Exp Pharmacol 6, 2–13 (2016). DOI: https://doi.org/10.4172/2161-1459.1000212

6

Pato, U., Yusuf, Y., Rossi, E., Yunaira, R. & Githasari, T. Quality of Probiotic Fermented Milk using Lactobacillus casei subsp . casei R-68 as a Starter with the Variation of Skim Milk and Sucrose Quality of Probiotic Fermented Milk using Lactobacillus casei subsp . casei R-68 as a Starter with the Variation of S. Int. J. Agric. Technol. Technol. 13, 37–46 (2017).

7

Yusmarini, Indrati, R., Utami, T. & Marsono, Y. Kemampuan susu kedelai yang difermentasi oleh Lactobacillus plantarum dalam mengikat asam empedu. Maj. Farm. Indones. 21, 202–208 (2010).

8

Yusmarini, Indrati, R., Utami, T. & Marsono, Y. Aktivitas Proteolitik Bakteri Asam Laktat dalam Fermentasi Susu Kedelai. J. Teknol. dan Ind. Pangan 21, 129 (2010).

9

Schiano, A. N., Harwood, W. S. & Drake, M. A. A 100-Year Review: Sensory analysis of milk. J. Dairy Sci. 100, 9966–9986 (2017). DOI: https://doi.org/10.3168/jds.2017-13031

10

Pamungkaningtyas, F. H. et al. Sensory Evaluation of Yogurt-like Set and Yogurt-like Drink Produced by Indigenous Probiotic Strains for Market Test. Indones. Food Nutr. Prog. 15, 1 (2018). DOI: https://doi.org/10.22146/ifnp.31010

11

Tang, J. Physicochemical and Sensory Properties of Soymilk from Five Soybean Lines. Thesis. Univ. Missouri-Columbia 1–113 (2013).

12

Yusmarini, Indrati, R., Utami, T. & Marsono, Y. Binding of Bile Salts by Fermented Soymilk and Its Stability Against Pepsin and Pancreatin. J. Teknol. dan Ind. Pangan 24, 105–109 (2013). DOI: https://doi.org/10.6066/jtip.2013.24.1.105

13

Desfita, S., Sari, W., Yusuf, Y. & Pato, U. Fermented Soy Milk and Honey Potential to Improve Bone Health of Menopausal Women (In Indonesian). (Deepublish, 2020).

14

M. Rahardjo, M. Sihombing, and M. K. A. Color development and antioxidant activity in honey caramel. in International Conference on Food and Bio-Industry 2019 (2020). doi:10.1088/1755-1315/443/1/012041. DOI: https://doi.org/10.1088/1755-1315/443/1/012041

15

Džafica, A. ; Gradinović, E. ; Smajić, S. ; Piralić, U. ; Musić, A. ; Mulalić, M. ; Mesić, E. ; Egrlić, E. ; Duraković, M. Sixth International Scientific Conference, June 5th - World Environment Day, Bihać, Bosnia and Herzegovina, 18-19 June 2018. in Sixth International Scientific Conference, June 5th - World Environment Day, 18-19 June 2018, Bihać, Bosnia and Herzegovina. (University of Bihać, Biotechnical Faculty).

16

Yu, H., Liu, R., Hu, Y. & Xu, B. Flavor profiles of soymilk processed with four different processing technologies and 26 soybean cultivars grown in China. Int. J. Food Prop. 20, S2887–S2898 (2017). DOI: https://doi.org/10.1080/10942912.2017.1382507

17

18

de Bessa, M. E. et al. Sensory perception of the fermented goat milk: Potential application of the DSC method. Food Sci. Technol. 36, 406–412 (2016). DOI: https://doi.org/10.1590/1678-457X.05315

19

Sebastian, A., Barus, T., Mulyono, N. & Yanti. Effects of fermentation and sterilization on quality of soybean milk. Int. Food Res. J. 25, 2428–2434 (2018).

20

Obadina, A. O., Akinola, O. J., Shittu, T. A. & Bakare, H. A. Effect of Natural Fermentation on the Chemical and Nutritional Composition of Fermented Soymilk Nono. Niger. Food J. 31, 91–97 (2013). DOI: https://doi.org/10.1016/S0189-7241(15)30081-3

21

Lu, R. & Cen, H. Non-destructive methods for food texture assessment. in Instrumental Assessment of Food Sensory Quality 230-255e (Elsevier, 2013). doi:10.1533/9780857098856.2.230. DOI: https://doi.org/10.1533/9780857098856.2.230

22

Wanjiru Maina, J. & Juliana Wanjiru Maina Murang, C. Analysis of the factors that determine food acceptability. ~ 253 ~ Pharma Innov. J. 7, 253–257 (2018).

23

Kadam, S. U., Tiwari, B. K. & O’Donnell, C. P. Improved thermal processing for food texture modification. in Modifying Food Texture: Novel Ingredients and Processing Techniques 115–131 (Elsevier, 2015). doi:10.1016/B978-1-78242-333-1.00006-1. DOI: https://doi.org/10.1016/B978-1-78242-333-1.00006-1

24

Day, L. & Golding, M. Food Structure, Rheology, and Texture. in Encyclopedia of Food Chemistry 125–129 (Elsevier, 2016). doi:10.1016/b978-0-08-100596-5.03412-0. DOI: https://doi.org/10.1016/B978-0-08-100596-5.03412-0

25

Tahra, E. et al. Impact of Forification with Honey on Some Properties of Bio-Yoghurt. J Microbiol Biotech Food Sci 4, 503–508 (2015). DOI: https://doi.org/10.15414/jmbfs.2015.4.6.503-508

26

Hui, Y. H. & Evranuz, E. O. Handbook of Fermented Food and Beverage Technology Two Volume Set - Google Buku. CRC Press 0–798 https://books.google.co.id/books?id=LUJZDwAAQBAJ&pg=PA109&lpg=PA109&dq=carbohydrates+content+in+soymilk+fermentation&source=bl&ots=lM_fxQgHqK&sig=ACfU3U1Zq13RhTZIPwnUl2Ro8xseVCFi7g&hl=id&sa=X&ved=2ahUKEwigsavNuN_mAhXLb30KHYQlB1I4ChDoATACegQICBAB#v=onepage (2012).

27

Tangyu, M., Muller, J., Bolten, C. J. & Wittmann, C. Fermentation of plant-based milk alternatives for improved flavour and nutritional value. Applied Microbiology and Biotechnology vol. 103 9263–9275 (2019). DOI: https://doi.org/10.1007/s00253-019-10175-9

Karakteristik Sensori dan Kandungan Gizi Susu Fermentasi Berbasis Kedelai dan Madu

Abstrak

Referensi

Cara Mengutip

Artikel paling banyak dibaca berdasarkan penulis yang sama

Address:

Contact Info:

Information :

Karakteristik Sensori dan Kandungan Gizi Susu Fermentasi Berbasis Kedelai dan Madu

Abstrak

Referensi

Cara Mengutip

Sitasi Artikel

Article Update

Artikel paling banyak dibaca berdasarkan penulis yang sama