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Abstract
Soybeans (Glycine max (L) Merr.) are legumes that contain high vegetable protein, fat source, vitamins, and minerals. One of the products is soy milk. Soy milk has a strong beany flavour and a chalky mouthfeel. The flavour of soybeans in soy milk can be reduced by applying the appropriate processing techniques. One of the important steps in processing soybeans into soy milk is to soak soybeans. Studies related to soaking soybeans to soy milk are rarely found. This research was intended to find out the long-lasting influence of soybean to the organoleptic characteristics of soy milk so that the soy milk is produced by its acceptance (good acceptance). A completely randomized design was used with three treatments of soybean soaking long as follows, 6 hours, 12 hours, and 24 hours. The organoleptic data was carried out with ANOVA method at α=5% and followed by DMRT. The results showed that long soaking the soybean only affected the level of taste and overall acceptance of soy milk. In addition, the best soaking time of soybean was 12 hours because it was able to influence the taste level of flavor with the highest acceptance and the most distinct acceptance compared to other treatment with a preferred assessment score and gave the highest value of the favorite level on all parameters.
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References
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- Arora, A, Dogra, A, Goyal, B. (2018). Production of Soymilk and Comparative Analysis with Cow Milk. Research J. Pharm. And Tech., 11(10) ,4515-4520.
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- Colletti, A., Attrovio, A., Boffa., L., Mantegna, S., & Cravotto, G. (2020). Valorisation of By-Products from Soybean (Glycine max (L.) Merr.) Processing. Molecules, 25, 2129. doi:10.3390/molecules25092129
- Dauda AO., Adegoke GO. (2014). Preservation of Some Physico Chemical Properties of Soymilk-Based Juice with Aframomum Danielli Spice Powder. American Journal of Food Science and Technology. 2(4), 116-121.
- Endrasari R., Nugrasari D. (2012). Pengaruh Berbagai Cara Pengolahan Sari Kedelai Terhadap Penerimaan Organoleptik. Dalam: Prosiding Seminar Nasional Optimalisasi Pekarangan. Semarang (ID): Undip Press.
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- Koswara, S. (2006). Teknologi Pengolahan Kedelai : Menjadikan Makanan Bermutu. Bogor: Pustaka Sinar Harapan.
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- Nirmagustina, D.E., Rani, H. (2013). Pengaruh Jenis Kedelai dan Jumlah Air Terhadap Sifat Fisik, Organoleptik, dan Kimia Susu Kedelai.
- Pan Z., & Tangratanavalee W. (2003). Characteristics Of Soybean As Affected By Soaking Conditions. LWT Food Sci Technol, 36, 143-151.
- Picauly, P., Talahatu, J., & Mailoa, M. (2015). Pengaruh Penambahan Air Pada Pengolahan Susu Kedelai. Agritekno: JUrnal Teknologi Pertanian. 4(1), 8-12.
- Suhaidi, I. (2003). Pengaruh Lama Perendaman Kedelai dan Jenis Zat Penggumpal Terhadap Mutu Tahu. USU Digital Library.
- Toda T, Sakamoto A, Takayanagi T, Yokotsura K. (2001). Changes in Isoflavone Compositions Soybean During Soaking Process. Food Sci Technol Res, 6, 314–319
- Triyono, A. (2010). Mempelajari Pengaruh Meltodekstrin dan Susu Skim Terhadap Karakteristik Yoghurt Kacang Hijau. Subang: Balai Besar Pengembangan Teknologi Tepat Guna – LIPI.
- Vishwanathan KH, Singh V, Subramanian R. (2011). Wet Grinding Characteristics Of Soybean For Soymilk Extraction. Journal of Food Engineering, 106:28-34.
References
Adawiyah, D.R., Andarwulan, N., Triana, R.N., Agustin, D., & Gitapratiwi, D. (2018). Evaluasi Perbedaan Varietas Kacang Kedelai Terhadap Mutu Produk Susu Kedelai. Jurnal Mutu Pangan, 5(1): 10-16.
Adebayo T.B., Adegoke AA, Akinjogunla OJ. (2008). Microbial And Physico-Chemical Quality Of Powdered Soymilk Samples In Akwa Ibom, South Southern Nigeria. African Journal of Biotechnology, 13.
Arora, A, Dogra, A, Goyal, B. (2018). Production of Soymilk and Comparative Analysis with Cow Milk. Research J. Pharm. And Tech., 11(10) ,4515-4520.
Berk Z. (1992). Technology of Production Of Edible Flours And Protein Products From Soybeans. Retrieved From FAO Agricultural Services Bulletin no. 97: http://www.fao.org/docrep/t0532e/t0532e00.htm (Diakses pada tanggal 1 Juli 2020).
Colletti, A., Attrovio, A., Boffa., L., Mantegna, S., & Cravotto, G. (2020). Valorisation of By-Products from Soybean (Glycine max (L.) Merr.) Processing. Molecules, 25, 2129. doi:10.3390/molecules25092129
Dauda AO., Adegoke GO. (2014). Preservation of Some Physico Chemical Properties of Soymilk-Based Juice with Aframomum Danielli Spice Powder. American Journal of Food Science and Technology. 2(4), 116-121.
Endrasari R., Nugrasari D. (2012). Pengaruh Berbagai Cara Pengolahan Sari Kedelai Terhadap Penerimaan Organoleptik. Dalam: Prosiding Seminar Nasional Optimalisasi Pekarangan. Semarang (ID): Undip Press.
Kartika, Hastuti BP, Supartono W. (1988). Pedoman Uji Inderawi Bahan Pangan. Yogyakarta: UGM Press.
Koswara, S. (2006). Teknologi Pengolahan Kedelai : Menjadikan Makanan Bermutu. Bogor: Pustaka Sinar Harapan.
Lumowa, S.V.T., Nurani, I. (2014). Pengaruh Perendaman Biji Kedelai ((Glycine max, L. Merr) Dalam Media Perasan Kulit Nanas (Ananas comosus (Linn.) Merrill) Terhadap Kadar Protein Pada Pembuatan Tempe. Jurnal EduBio Tropika, 2(2):187-250.
Nirmagustina, D.E., Rani, H. (2013). Pengaruh Jenis Kedelai dan Jumlah Air Terhadap Sifat Fisik, Organoleptik, dan Kimia Susu Kedelai.
Pan Z., & Tangratanavalee W. (2003). Characteristics Of Soybean As Affected By Soaking Conditions. LWT Food Sci Technol, 36, 143-151.
Picauly, P., Talahatu, J., & Mailoa, M. (2015). Pengaruh Penambahan Air Pada Pengolahan Susu Kedelai. Agritekno: JUrnal Teknologi Pertanian. 4(1), 8-12.
Suhaidi, I. (2003). Pengaruh Lama Perendaman Kedelai dan Jenis Zat Penggumpal Terhadap Mutu Tahu. USU Digital Library.
Toda T, Sakamoto A, Takayanagi T, Yokotsura K. (2001). Changes in Isoflavone Compositions Soybean During Soaking Process. Food Sci Technol Res, 6, 314–319
Triyono, A. (2010). Mempelajari Pengaruh Meltodekstrin dan Susu Skim Terhadap Karakteristik Yoghurt Kacang Hijau. Subang: Balai Besar Pengembangan Teknologi Tepat Guna – LIPI.
Vishwanathan KH, Singh V, Subramanian R. (2011). Wet Grinding Characteristics Of Soybean For Soymilk Extraction. Journal of Food Engineering, 106:28-34.