Karakteristik Sari Kedelai Rempah Selama Penyimpanan Pada Suhu Ruang dan Kulkas

Abstract

Soymilk is a beverage that extracted from soybeans. Soymilk has high nutritional value, especially protein content. The disadvantage of soymilk is has a low shelf life. Adding soymilk with natural preservatives is known to improve shelf life of soymlik. UD. Sehat Sejahtera Bersama Jember, which is a soymilk producer, also experiences the shelf-life problem. The natural preservatives that can be used are spices, such as ginger, cinnamon, cloves, and cardamom. In food processing, spices can act as natural preservatives because they contain antimicrobial compounds that can inhibit microbial activity. In addition, spices are also flavoring agents that can improve the organoleptic quality of soymilk. Storage of soymilk at room temperature and refrigerator can affect the shelf life of the product. This study aims to determine the effect of the addition of extracts of ginger, cinnamon, cloves, and cardamom on the physicochemistry, microbiological, and organoleptic qualities of soymilk during storage at room temperature and refrigerator. This study was designed using a two-factor randomized block design (RBD) with factors of variation in spice extract concentration and storage temperature. The result show that the spice extract can increase the pH value, but can reduce total dissolved solids, viscosity, emulsion stability. But, cannot to increase the shelf life of spiced soymilk due to the longer storage. Total microbial population was 2,60-3,25 log10 cfu/ml, and increased to 4,71-8,06 log10 cfu/ml on day 6. Refrigerator temperature is better to maintain the quality of soymilk. Soymilk stored at refrigerator temperature can last for 4 (four) days, while soymilk stored at room temperature can last less than 2 days. The best formula based on organoleptic properties is A1 (5% ginger extract and 1% cinnamon extract) which has a taste preference value of 5.4; flavour 4.96; mouthfeel 5.08; and overall 5.2