Karakteristik Sensori dan Kandungan Gizi Susu Fermentasi Berbasis Kedelai dan Madu
DOI:
https://doi.org/10.25311/keskom.Vol9.Iss1.1353Abstrak
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.
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