PENGGUNAAN PERISA BUAH UNTUK MEMPERBAIKI PROFIL SENSORIS MINUMAN SUSU KEDELAI HITAM FERMENTASI
Black soybeans have the potency to be developed to increase the diversification of food, one of them is a drink made from fermented black soy milk, remembering that beverages are very suitable in Indonesia because it gives a refreshing sensation. Soy-based products have sensory properties such as be...
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| Main Authors: | , |
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| Format: | Theses and Dissertations NonPeerReviewed |
| Published: |
[Yogyakarta] : Universitas Gadjah Mada
2014
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| Subjects: | |
| Online Access: | https://repository.ugm.ac.id/132823/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=73366 |
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| Summary: | Black soybeans have the potency to be developed to increase the diversification of
food, one of them is a drink made from fermented black soy milk, remembering
that beverages are very suitable in Indonesia because it gives a refreshing
sensation. Soy-based products have sensory properties such as beany flavor,
chalky, astringent, bitter, etc. In this study will be made a fermented black soy
milk drink with the addition of fruits flavor and examined their effects on sensory
properties. Drinks are formulated based on total solids, total sugar, and viscosity
test and also the addition of flavor. Sensory properties of beverages tested include
beany, chalky, creamy, sweet, nutty, viscous, and acid by trained panelists. Five
drink formulas are made by dilution of fermented black soy milk: water = 1:1, the
addition of 5% sugar, and the addition of mango, jackfruit, pineapple, melon,
guava flavor 0.5% respectively. The results of sensory evaluation showed that the
addition of flavor drinks can mask beany flavor and nutty, creamy sensation and
enhance the viscous, sweet and sour sensation strengthen, and able to cover the
sensation of chalky of black soybeans fermented milk drinks. |
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