Kajian Pengaruh Metode Pengawetan dan Suhu Penyimpanan Terhadap Karakteristik Susu Kedelai=Effects of Preservation Methods and Storage Temperature on The Characteristic of Soymilk

Febrine, Angela (2022) Kajian Pengaruh Metode Pengawetan dan Suhu Penyimpanan Terhadap Karakteristik Susu Kedelai=Effects of Preservation Methods and Storage Temperature on The Characteristic of Soymilk. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Susu kedelai merupakan produk hasil ekstraksi kedelai yang menyerupai susu sapi. Susu kedelai dapat menjadi alternatif bagi penderita lactose intolerance yang ingin mengonsumsisusu. Kandungan susu kedelai yang rendah lemak dan bebas kolesterol diminati masyarakat dengan kebutuhan khusus. Susu kedelai memiliki umur simpan yang rendah sehingga diperlukannya proses dan perlakuan khusus untuk memperpanjang umur simpan susu kedelai. Kualitas susu kedelai dapat terjaga dengan kondisi penyimpanan yang sesuai. Tujuan review literatur ini yaitu mengetahui pengaruh metode pengawetan dan suhu penyimpanan terhadap karakteristik susu kedelai dan menganalisis perbedaan pengaruh metode pengawetan dan penyimpanan susu kedelai. Metode pengawetan yang dilakukan untuk memperpanjang umur simpan susu kedelai terdiri dari heat treatment, ultra-high pressure homogenization (UHPH), spray-drying, foam-mat drying, penambahan sari jahe merah, penambahan nipagin, penambahan fraksi asam laurat, penambahan ekstrak air dan etanol jahe merah dan bawang putih, kombinasi carbon dots dan chitosan. Faktor yang memengaruhi kualitas susu kedelai terdiri dari suhu penyimpanan. Pada review ini, parameter yang ditinjau dalam menentukan kualitas susu kedelai terdiri dari total mikroba, pH, dan sensori. Kadar air yang rendah pada susu kedelai spray-drying memungkinkan umur simpan yang lebih lama pada susu kedelai. Proses UHPH 200 MPa 75oC menghasilkan susu kedelai dengan total mikroba terendah hingga penyimpanan hari ke-28. Derajat keasaman susu kedelai yang memenuhi standar mutu SNI berkisar pada 6,5- 7,0. Susu kedelai tanpa perlakuan menjadi karakteristik sensori susu kedelai yang diminati panelis./Soy milk is a product of soybean extraction which resembles cow’s milk. Soy milk can be an alternative for people with lactose intolerance who want to consume milk. The content of soy milk that is low in fat and free of cholesterol is in demand by people with special needs. Soy milk has a low shelf life so that special processes and treatments are neede to extend the shelf life of soy milk. The quality of soy milk can be maintained with appropriate storage conditions. Purpose of this literature review is to determine the effect of preservation methods and storage temperature on the characteristics of soy milk and to analyze the different effects of soy milk preservation and storage methods. Preservation methods used to extend the shelf-life of soy milk consist of heat treatment, ultra-high pressure homogenization (UHPH), spray-drying, foam-mat drying, addition of red ginger extract, addition of nipagin, addition of lauric acid fraction, addition of aqueous and ethanol extract of red ginger and garlic, combination of carbon dots and chitosan. Factors that affect the quality of soy milk consist of storage temperature. In this review, the parameters considered in determining the quality of soy milk consist of total microbial, pH, and sensory evaluation. Low moisture content of spray drying soy milk allows for longer shelf life. UHPH 200 MPa 75oC process produced soy milk with the lowest total microbes until the 28th day of storage. Degree of acidity of soy milk qualified SNI quality standars that ranges from 6,5 to 7,0. Soy milk without treatment become the preferred sensory characteristic of soy milk.

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