Pengaruh campuran minyak nabati-minyak dalam susu kedelai dan konsentrasi terhadap karakteristik parevine kedelai (glycine max l.) = Effect of mixture of vegetable oil-oil in soy milk and concentrations on characteristics of soy parevine (glycine max l.)

Lee, Charles (2018) Pengaruh campuran minyak nabati-minyak dalam susu kedelai dan konsentrasi terhadap karakteristik parevine kedelai (glycine max l.) = Effect of mixture of vegetable oil-oil in soy milk and concentrations on characteristics of soy parevine (glycine max l.). Bachelor thesis, Universitas Pelita Harapan.

[img] Text (Title)
Title.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (1MB)
[img]
Preview
Text (Abstract)
Abstract.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (41kB) | Preview
[img]
Preview
Text (ToC)
ToC.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (264kB) | Preview
[img]
Preview
Text (Chapter 1)
Chapter1.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (164kB) | Preview
[img] Text (Chapter 2)
Chapter2.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (199kB)
[img] Text (Chapter 3)
Chapter3.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (355kB)
[img] Text (Chapter 4)
Chapter4.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (447kB)
[img] Text (Chapter 5)
Cahpter5.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (35kB)
[img]
Preview
Text (Bibliography)
Bibliography.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (169kB) | Preview
[img] Text (Appendices)
Appendices.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (1MB)

Abstract

Parevine kedelai adalah salah satu produk alternatif pengganti es krim dan harus mengandung lemak minimal 10%. Penambahan minyak nabati diperlukan agar dapat mencapai standar kandungan lemak parevine. Campuran minyak nabati-minyak dalam susu kedelai dan konsentrasi dapat mempengaruhi karakteristik parevine. Tujuan utama dalam penelitian ini adalah untuk mengetahui pengaruh campuran minyak nabati-minyak dalam susu kedelai dan konsentrasi terhadap karakteristik parevine kedelai. Parevine kedelai berbasis rich, dairylike, dan economy soy milk dibuat dengan campuran minyak sawitminyak dalam susu kedelai, minyak kedelai-minyak dalam susu kedelai, dan minyak zaitun-minyak dalam susu kedelai untuk mencapai konsentrasi minyak campuran 10, 12, 14, dan 16%. Secara umum, parevine kedelai menggunakan campuran minyak kedelai-minyak dalam susu kedelai dan minyak zaitun-minyak dalam susu kedelai memiliki overrun yang lebih tinggi dan waktu leleh yang lebih cepat dibandingkan dengan parevine kedelai menggunakan campuran minyak sawit-minyak dalam susu kedelai. Parevine kedelai menggunakan campuran minyak zaitun-minyak dalam susu kedelai memiliki nilai L* paling rendah dibandingkan perlakuan lainnya. Konsentrasi minyak campuran yang semakin tinggi secara umum dapat menurunkan overrun dan meningkatkan waktu leleh dan total padatan terlarut. Tiga formulasi terpilih berdasarkan karakteristik fisik dan organoleptik adalah parevine kedelai berbasis rich soy milk menggunakan campuran minyak kedelai-minyak dalam susu kedelai 10%, parevine kedelai berbasis dairylike soy milk menggunakan campuran minyak kedelai-minyak dalam susu kedelai 14%, dan parevine kedelai berbasis economy soy milk menggunakan campuran minyak kedelai-minyak dalam susu kedelai 12%. / Soy parevine is an alternative product to substitute ice cream and must contain at least 10% fat. The addition of vegetable oil is required in order to achieve parevine fat content standard. Mixture of vegetable oil-oil in soy milk and concentrations may affect the parevine characteristics. The main objective of this research was to determine the effect of mixture of vegetable oil-oil in soy milk and concentrations on the characteristics of soy parevine. Soy parevine based on rich, dairylike, and economy soy milk was made with mixture of palm oil-oil in soy milk, soybean oil-oil in soy milk, and olive oil-oil in soy milk to achieve oil concentrations 10, 12, 14, and 16%. In general, soy parevine using mixture of soybean oil-oil in soy milk and olive oil-oil in soy milk had a higher overrun and faster melting time compared to soy parevine using mixture of palm oil-oil in soy milk. Soy parevine using mixture of olive oil-oil in soy milk had the lowest L* value compared to the others. Higher oil concentrations generally reduced the overrun and increased the melting time and total dissolved solids. The three selected formulations based on physical and organoleptic characteristics were soy parevine based on rich soy milk using 10% mixture of soybean oil-oil in soy milk, soy parevine based on dairylike soy milk using 14% mixture of soybean oil-oil in soy milk, and soy parevine based on economy soy milk using 12% mixture of soybean oil-oil in soy milk.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Lee, CharlesNIM00000006470LIEJIAMING@YAHOO.CO.ID
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorPokatong, Wilbur Donald RaymondNIDN0002106402UNSPECIFIED
Uncontrolled Keywords: olive oil; overrun; palm oil; soybean oil; soy milk; soy parevine; minyak kedelai; minyak sawit; minyak zaitun; overrun; susu kedelai; parevine kedelai
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mr Samuel Noya
Date Deposited: 07 Dec 2020 07:31
Last Modified: 07 Dec 2020 07:32
URI: http://repository.uph.edu/id/eprint/13237

Actions (login required)

View Item View Item