PENGARUH KONSENTRASI NAHCO3 DAN XANTHAN GUM

PENGARUH KONSENTRASI NaHCO3 DAN XANTHAN GUM TERHADAP MUTU SUSU KEDELAI INSTAN DARI BIJI KEDELAI TERGERMINASI SKRIPSI Oleh :

SRI MAULIDA NUR 060305011/TEKNOLOGI HASIL PERTANIAN

DEPARTEMEN TEKNOLOGI PERTANIAN FAKULTAS PERTANIAN UNIVERSITAS SUMATERA UTARA 2010

Universitas Sumatera Utara

PENGARUH KONSENTRASI NaHCO3 DAN XANTHAN GUM TERHADAP MUTU SUSU KEDELAI INSTAN DARI BIJI KEDELAI TERGERMINASI

SKRIPSI

Oleh: SRI MAULIDA NUR 060305011/TEKNOLOGI HASIL PERTANIAN

Skripsi sebagai salah satu syarat untuk memperoleh gelar sarjana di Departemen Teknologi Pertanian di Fakultas Pertanian Universitas Sumatera Utara

DEPARTEMEN TEKNOLOGI PERTANIAN FAKULTAS PERTANIAN UNIVERSITAS SUMATERA UTARA 2010


Judul Skripsi

Nama NIM Departemen Program Studi

: Pengaruh Konsentrasi NaHCO3 dan Xanthan Gum Terhadap Mutu Susu Kedelai Instan dari Biji Kedelai Tergerminasi : Sri Maulida Nur : 060305011 : Teknologi Pertanian : Teknologi Hasil Pertanian

Disetujui Oleh, Komisi Pembimbing

Ir. Ismed Suhaidi, M.Si Ketua

Dr. Ir. Elisa Julianti, M.Si Anggota

Mengetahui

Ir. Saipul Bahri Daulay, M.Si Ketua Departemen


ABSTRAK SRI MAULIDA NUR : Pengaruh Konsentrasi NaHCO3 dan Xanthan Gum terhadap Mutu Susu Kedelai Instan dari Biji Kedelai Tergerminasi, dibimbing oleh Ir. Ismed Suhaidi, M.Si dan Dr. Ir. Elisa Julianti, M.Si. Penelitian ini dilakukan untuk mengetahui pengaruh konsentrasi NaHCO3 dan xanthan gum terhadap mutu susu kedelai instan dari biji kedeli tergerminasi. Penelitian dilakukan dengan menggunakan rancangan acak lengkap dengan dua faktor yaitu konsentrasi NaHCO3 yaitu 0,2%, 0,4%, 0,6% dan 0,8% dan konsentrasi xanthan gum yaitu 250 ppm, 500 ppm, 750 ppm dan 1000 ppm. Parameter yang dianalisa adalah kadar lemak, kadar protein, kadar abu, daya larut, uji organoleptik aroma dan rasa. Hasil penelitian menunjukkan bahwa konsentrasi NaHCO3 berpengaruh sangat nyata terhadap kadar lemak, kadar protein, kadar abu dan uji organoleptik aroma, berpengaruh nyata terhadap daya larut, dan tidak berpengaruh nyata terhadap uji organoleptik rasa. Konsentrasi xanthan gum berpengaruh sangat nyata terhdap kadar protein, kadar abu, daya larut dan uji organoleptik aroma, berpengaruh nyata terhadap uji organoleptik rasa dan berpengaruh tidak nyata terhadap kadar lemak. Interaksi konsentrasi NaHCO3 dan konsentrasi xanthan gum berpengaruh sangat nyata terhadap daya larut dan berpengaruh tidak nyata terhadap kadar lemak, kadar protein, kadar abu, daya larut, uji organoleptik aroma dan rasa. Konsentrasi NaHCO3 0,6% dan konsentrasi xanthan gum 1000 ppm menghasilkan mutu susu kedelai instan yang terbaik. Kata kunci : Susu Kedelai Instan , NaHCO3, Xanthan Gum. ABSTRACT SRI MAULIDA NUR : The Effect of NaHCO3 Concentration and Xanthan Gum Concentration on Quality of Instant Soymilk from Germinated Soybean, Supervised by Ir. Ismed Suhaidi, M.Si and Dr. Ir. Elisa Julianti, M.Si. 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. Keyword : Instant Soymilk, NaHCO3, Xanthan Gum.


DAFTAR ISI Hal ABSTRAK ......................................................................................... ................ i ABSTRACT .......................................................................................... ................ i RIWAYAT HIDUP ............................................................................ ............... ii KATA PENGANTAR ......................................................................... .............. iii DAFTAR ISI ....................................................................................................... v DAFTAR TABEL ............................................................................................ viii DAFTAR GAMBAR ........................................................................... ............... x DAFTAR LAMPIRAN ....................................................................................... xi PENDAHULUAN Latar Belakang ............................................................................................. 1 Tujuan Penelitian ......................................................................................... 3 Kegunaan Penelitian..................................................................................... 3 Hipotesa Penelitian....................................................................................... 4 TINJAUAN PUSTAKA Kedelai......................................................................................................... 5 Komposisi Kedelai ....................................................................................... 6 Pengaruh Biji Tergerminasi terhadap Nilai Gizi ........................................... 9 Susu Kedelai .............................................................................................. 11 Bahan Tambahan Pembuat Susu Kedelai Instan ......................................... 13 Natrium bikarbonat (NaHCO3) ............................................................. 13 Xanthan gum ........................................................................................ 14 Potassium sorbat ................................................................................ 15 Pektin ................................................................................................... 16 Gula ..................................................................................................... 17 Santan kelapa ....................................................................................... 17 Metoda Pembuatan Susu Kedelai Instan ..................................................... 18 Pembersihan dan pencucian .................................................................. 18 Pengecambahan biji .............................................................................. 18 Pengupasan kulit biji ............................................................................ 18 Blanching ............................................................................................. 18 Penggilingan ........................................................................................ 19 Penyaringan.......................................................................................... 19 Perebusan ............................................................................................. 19 Penguapan ............................................................................................ 20 Pengeringan.......................................................................................... 20


BAHAN DAN METODE PENELITIAN Waktu dan Tempat Penelitian ...................................................... ............. 21 Bahan Penelitian ......................................................................... ............. 21 Reagensia .................................................................................................. 21 Alat Penelitian........................................................................................... 21 Metoda Penelitian ..................................................................................... 22 Model Rancangan ..................................................................................... 23 Pelaksanaan Penelitian .............................................................................. 23 Parameter yang Diamati ............................................................................ 24 Penentuan kadar lemak .................................................................... 25 Penentuan kadar protein................................................................... 25 Penentuan kadar abu ........................................................................ 26 Penentuan daya larut air ................................................................... 26 Penentuan uji organoleptik aroma .................................................... 27 Penentuan uji organoleptik rasa ......................................... ..............27 HASIL DAN PEMBAHASAN Hasil Penelitian ......................................................................................... 31 Kadar Lemak Pengaruh konsentrasi NaHCO3 terhadap kadar lemak ................................ 33 Pengaruh konsentrasi xanthan gum terhadap kadar lemak............ ............. 34 Pengaruh interaksi antara konsentrasi NaHCO3 dan konsentrasi xanthan gum terhadap kadar lemak .......................................................... ............. 35 Kadar Protein Pengaruh konsentrasi NaHCO3 terhadap kadar protein ............................. 35 Pengaruh konsentrasi xanthan gum terhadap kadar protein ....................... 37 Pengaruh interaksi antara konsentrasi NaHCO3 dan konsentrasi xanthan gum terhadap kadar protein ...................................................................... 38 Kadar Abu Pengaruh konsentrasi NaHCO3 terhadap kadar abu ................................... 38 Pengaruh konsentrasi xanthan gum terhadap kadar abu ............................ 40 Pengaruh interaksi antara konsentrasi NaHCO3 dan konsentrasi xanthan gum terhadap kadar abu ............................................................................ 42 Daya Larut Pengaruh konsentrasi NaHCO3 terhadap daya larut .................................. 42 Pengaruh konsentrasi xanthan gum terhadap daya larut ............................ 43 Pengaruh interaksi antara konsentrasi NaHCO3 dan konsentrasi xanthan gum terhadap daya larut ........................................................................... 45 Uji Organoleptik Aroma Pengaruh konsentrasi NaHCO3 terhadap uji organoleptik aroma................ 47 Pengaruh konsentrasi xanthan gum terhadap uji organoleptik aroma ......... 49 Pengaruh interaksi antara konsentrasi NaHCO3 dan konsentrasi xanthan gum terhadap uji organoleptik .................................................................. 51 Uji Organoleptik Rasa Pengaruh konsentrasi NaHCO3 terhadap uji organoleptik rasa .................. 51 Pengaruh konsentrasi xanthan gum terhadap uji organoleptik rasa ............. 51 Pengaruh interaksi antara konsentrasi NaHCO3 dan konsentrasi xanthan gum terhadap uji organoleptik rasa ............................................................ 53


KESIMPULAN DAN SARAN Kesimpulan ............................................................................................... 54 Saran ......................................................................................................... 55 DAFTAR PUSTAKA ........................................................................................ 56 LAMPIRAN ...................................................................................................... 59


DAFTAR TABEL

No

Hal

1. Komposisi Zat Gizi dalam 100 gr Kacang Kedelai ...................................

7

2. Komposisi Zat Gizi Susu Kedelai Bubuk, Susu Kedelai Cair dan Susu Sapi per 100 gr bahan ......................................................................

11

3. Skala Uji Hedonik ....................................................................................

26

4. Skala Uji Hedonik Rasa ...........................................................................

26

5. Pengaruh Konsentrasi NaHCO3 Terhadap Parameter yang Diamati ..........

31

6. Pengaruh Konsentrasi Xanthan Gum Terhadap Parameter yang Diamati ..

32

7. Uji LSR efek utama pengaruh konsentrasi NaHCO3 terhadap kadar lemak susu kedelai instan ......................................................................

33

8. Uji LSR efek utama pengaruh konsentrasi NaHCO3 terhadap kadar protein susu kedelai instan.......................................................................

35

9. Uji LSR efek utama pengaruh konsentrasi xanthan gum terhadap kadar protein susu kedelai instan.......................................................................

37

10. Uji LSR efek utama pengaruh NaHCO3 terhadap kadar abu susu kedelai instan ......................................................................................................

39

11. Uji LSR efek utama pengaruh xanthan gum terhadap kadar abu susu kedelai instan ..........................................................................................

40

12. Uji LSR efek utama pengaruh konsentrasi NaHCO3 terhadap daya larut susu kedelai instan .........................................................................

42

13. Uji LSR efek utama pengaruh konsentrasi xanthan gum terhadap daya larut susu kedelai instan .........................................................................

44

14. Uji LSR efek utama interaksi antara konsentrasi NaHCO3 dan xanthan gum terhadap daya larut susu kedelai instan ...........................................

46

15. Uji LSR efek utama pengaruh konsentrasi NaHCO3 terhadap uji orgnoleptik aroma susu kedelai instan .....................................................

48


16. Uji LSR efek utama pengaruh konsentrasi xantan gum terhadap uji organoleptik aroma susu kedelai instan ...................................................

49

17. Uji LSR efek utama pengaruh konsentrasi xanthan gum terhadap uji organoleptik rasa susu kedelai instan .......................................................

52


DAFTAR GAMBAR

No.

Hal

1. Struktur kimia xanthan gum ......................................................................

15

2. Rumus bangun asam sorbat .......................................................................

16

3. Skema Pembuatan Susu Kedelai................................................................

29

4. Skema Pembuatan Susu Kedelai Instan .....................................................

30

5. Pengaruh konsentrasi NaHCO3 terhadap kadar lemak susu kedelai instan.............................................................................................................

34

6. Pengaruh konsentrasi NaHCO3 terhadap kadar protein susu kedelai instan................ ........................................................................................

36

7. Pengaruh konsentrasi xanthan gum terhadap kadar protein susu kedelai instan...... ................................................................................................. .

38

8. Pengaruh konsentrasi NaHCO3 terhadap kadar abu susu kedelai instan.............. ..........................................................................................

40

9. Pengaruh konsentrasi xanthan gum terhadap kadar abu susu kedelai instan...........................................................................................................

41

10. Pengaruh konsentrasi NaHCO3 terhadap daya larut susu kedelai instan.... ..................................................................................................

43

11. Pengaruh konsentrasi xanthan gum terhadap daya larut susu kedelai instan ......................................................................................................

45

12. Pengaruh interaksi antara konsentrasi NaHCO3 dan konsentrasi xanthan gum terhadap daya larut susu kedelai instan ............................................

46

13. Pengaruh konsentrasi NaHCO3 terhadap uji organoleptik aroma susu kedelai instan ........................................................................

49

14. Pengaruh konsentrasi xanthan gum terhadap uji organoleptik aroma susu kedelai instan ........................................................................

50

15. Pengaruh konsentrasi xanthan gum terhadap uji organoleptik rasa susu kedelai instan ...........................................................................

53


DAFTAR LAMPIRAN

No.

Hal

1. Data pengamatan analisa kadar lemak(%)..........................................................59 2. Data pengamatan analisa kadar protein (%).......................................................60 3. Data pengamatan analisa kadar abu (%).............................................................61 4. Data pengamatan analisa daya larut (%).............................................................62 5. Data pengamatan analisa uji organoleptik aroma (numerik)..............................63 6. Data pengamatan analisa uji organoleptik rasa (numerik)..................................64


PENGARUH KONSENTRASI NAHCO3 DAN XANTHAN GUM

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