Studi Kualitas Susu Kedelai dari Beragam Varietas Biji

Abstract

Soybean is one of the Indonesian most important vegetable protein sources that utilized as a functional food to prevent the degenerative diseases. Soymilk is a soybean beverages that consumed widely in Asian countries and becoming very popular among Indonesian consumers who aware about healthy foods. The quality of this beverage depends usually on the processing conditions and soybeans properties such as variety of beans. Accordingly, the present study was aimed to investigate the effects of soybean variety and water:bean ratio during production of soymilk on the selected quality of the soymilk i.e. viscosity, density, pH, color attributes, total solid and electrical conductivity. The soymilk samples were prepared from the Baluran (local) and imported US soybean varieties through soaking, stripping, washing, grinding, heating and extracting processes. The soymilk were then filtered and let to reach the equilibrium condition with the room temperature prior to quality evaluation. The results showed that quality of soymilk was varied depending on the soybean variety and water:bean ratio.