Pengaruh Konsentrasi NaHCO3 dan Xanthan Gum terhadap Mutu Susu Kedelai Instan dari Biji Kedelai Tergerminasi

Abstract

The aim of this research was to find the effect of NaHCO3 concentration and xanthan gum concentration on the quality of instant soymilk of germinated soybean. The research had been performed using completely randomized design with two factors i.e : NaHCO3 concentration 0,2%, 0,4%, 0,6% and 0,8% , and xanthan gum concentration 250 ppm, 500 ppm, 750 ppm and 1000 ppm. Parameters analysed were fat content, protein content, ash content, solublity, organoleptic values of smell and taste. The result showed that NaHCO3 concentration had highly significant effect on fat content, protein content, ash content and organoleptic values of smell, had significant effect on solublity and had no significant effect on organoleptic values of taste. The xanthan gum concentration had highly significant effect on protein content, ash content, solublity and organoleptic value of smell, had significant effect on organoleptic value of taste and had no significant effect on fat content. The interaction of the NaHCO3 concentration and xanthan gum concentration had significant effect on solublity and had no significant effect on fat content, protein content, ash content, organoleptic values of smell and taste. NaHCO3 concentration 0,6% and xanthan gum concentration 1000 ppm produced the best quality of instant soymilk.