PENGARUH CARA PENGUPASAN DAN SUHU EKSTRAKSI TERHADAP KARAKTERISTIK SUSU KEDELAI
| Main Authors: | , Fitria Taufani Putri, , Dr. Ir. M. Nur Cahyanto, M.Sc. |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2014
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/134180/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=75197 |
Daftar Isi:
- This research aim to know the effect of dehulling method and extraction temperature toward soymilk characterization (chemical composition (protein, lipid) and beany flavor). This research was implemented by soymilk production using wet and dry dehulled soybean along with hot water extraction that possess temperature 80, 90 °C, water boiling point. The soymilk was analyzed yield, solid, protein, lipid recovery, viscosity, enzyme lipoxygenase activity and sensory that consist of odor, taste, totality. The result of research showed that treatment of dehulling method and hot water 90 °C extraction decreasing enzyme lipoxygenase activity in soymilk until 0,00 ± 0,00 (AU/second) with characterization as follows, yield of soymilk 9,16 ± 0,17 (ml/g)