Peningkatan Sifat Fisikokimia, Texture, dan Sensoris Yogurt Kedelai dengan Jagung Ketan dan Fortifikasi Bubuk Pisang

Eldryssa, Syabila and Hedyna, Alia Jasmine (2026) Peningkatan Sifat Fisikokimia, Texture, dan Sensoris Yogurt Kedelai dengan Jagung Ketan dan Fortifikasi Bubuk Pisang. Other thesis, Institut Teknologi Sepuluh Nopember.

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Abstract

Tingginya angka intoleransi laktosa global (57–60%) memicu permintaan terhadap alternatif yogurt nabati. Namun, yogurt kedelai murni memiliki stabilitas tekstur yang rendah. Meskipun penambahan jagung ketan dapat meningkatkan viskositas melalui kandungan amilopektinnya, dominasi pati kompleks justru memperlambat laju fermentasi. Penelitian ini bertujuan mengoptimalkan formulasi yogurt kedelai-jagung ketan melalui fortifikasi bubuk pisang kepok sebagai sumber karbon stimulan bagi bakteri starter. Penelitian dilakukan dalam dua tahap: penentuan rasio basis susu kedelai dan jagung ketan terbaik, serta fortifikasi bubuk pisang pada konsentrasi 0%, 2%, 4%, 6%, dan 8%. Hasil menunjukkan rasio basis terbaik adalah SW21, yang mencapai pH target 4,5 dalam waktu tercepat (4,5 jam) serta memiliki Water Holding Capacity (WHC) tertinggi (33%) dan sineresis terendah (67%) sebelum fortifikasi. Pada tahap fortifikasi, penambahan bubuk pisang terbukti mempercepat fermentasi; sampel SW212 (4%) mencapai pH 4,5 hanya dalam 4 jam 5 menit karena ketersediaan gula sederhana. Dari sisi fisik, SW214 (8%) memberikan stabilitas terbaik dengan WHC mencapai 64% dan sineresis terendah sebesar 36%. Meskipun viabilitas probiotik optimal pada SW212 (4%), uji organoleptik menunjukkan panelis paling menyukai sampel SW214 (8%) dengan skor keseluruhan 3,71. Aroma pisang berhasil menyamarkan aroma langu (beany flavor) kedelai dan memberikan tekstur kental. Kesimpulannya, fortifikasi bubuk pisang kepok efektif meningkatkan kualitas fisikokimia, laju fermentasi, dan daya terima sensoris yogurt nabati.
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The high global rate of lactose intolerance (57–60%) has triggered demand for plant-based yogurt alternatives. However, pure soy yogurt has low texture stability. Although the addition of glutinous corn can increase viscosity through its amylopectin content, the dominance of complex starches actually slows down the fermentation rate. This study aimed to optimize the formulation of soy-glutinous corn yogurt by fortifying it with plantain banana powder as a stimulant carbon source for starter bacteria. The study was conducted in two stages: determining the best base ratio of soy milk and glutinous corn, and fortifying with plantain powder at concentrations of 0%, 2%, 4%, 6%, and 8%. The results showed that the best base ratio was P2 (2:1), which reached the target pH of 4.5 in the fastest time (4.5 hours) and had the highest Water Holding Capacity (WHC) (33%) and the lowest syneresis (67%) before fortification. During the fortification stage, the addition of plantain powder was shown to accelerate fermentation; samples V2 (2%) and V3 (4%) reached pH 4.5 in just 4 hours and 10 minutes due to the availability of simple sugars. Physically, V5 (8%) provided the best stability with a WHC of 64% and the lowest syneresis of 36%. Although optimal probiotic viability was achieved with V3 (4%), organoleptic testing showed that panelists preferred sample V5 (8%) with an overall score of 3.71. The banana aroma successfully masked the beany flavor of soybeans and provided a firm, thick texture. In conclusion, fortification of kepok banana powder effectively improved the physicochemical quality, fermentation rate, and sensory acceptability of plant-based yogurt

Item Type:	Thesis (Other)
Uncontrolled Keywords:	Fortifikasi, Intoleran Laktosa, Probiotik Yogurt Nabati Fortification, Lactose Intolerance, Probiotics Plant Based Yogurt
Subjects:	T Technology > TP Chemical technology > TP370 Food processing and manufacture
Divisions:	Faculty of Vocational > 24305-Industrial Chemical Engineering
Depositing User:	Alia Jasmine Hedyna
Date Deposited:	04 Aug 2026 02:40
Last Modified:	04 Aug 2026 02:40
URI:	http://repository.its.ac.id/id/eprint/142641

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