PENGARUH CARA PENGUPASAN DAN SUHU EKSTRAKSI TERHADAP KARAKTERISTIK SUSU KEDELAI
This research aim to know the effect of dehulling method and extraction temperature toward soymilk characterization (chemical composition (protein, lipid) and beany flavor). This research was implemented by soymilk production using wet and dry dehulled soybean along with hot water...
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| Format: | Thesis |
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[Yogyakarta] : Universitas Gadjah Mada
2014
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| _version_ | 1826049170265341952 |
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| author | , Fitria Taufani Putri , Dr. Ir. M. Nur Cahyanto, M.Sc. |
| author_facet | , Fitria Taufani Putri , Dr. Ir. M. Nur Cahyanto, M.Sc. |
| author_sort | , Fitria Taufani Putri |
| collection | UGM |
| description | This research aim to know the effect of dehulling method and extraction
temperature toward soymilk characterization (chemical composition (protein, lipid) and
beany flavor). This research was implemented by soymilk production using wet and dry
dehulled soybean along with hot water extraction that possess temperature 80, 90 °C, water
boiling point. The soymilk was analyzed yield, solid, protein, lipid recovery, viscosity,
enzyme lipoxygenase activity and sensory that consist of odor, taste, totality. The result of
research showed that treatment of dehulling method and hot water 90 °C extraction
decreasing enzyme lipoxygenase activity in soymilk until 0,00 ± 0,00 (AU/second) with
characterization as follows, yield of soymilk 9,16 ± 0,17 (ml/g) |
| first_indexed | 2024-03-13T23:41:43Z |
| format | Thesis |
| id | oai:generic.eprints.org:134180 |
| institution | Universiti Gadjah Mada |
| last_indexed | 2024-03-13T23:41:43Z |
| publishDate | 2014 |
| publisher | [Yogyakarta] : Universitas Gadjah Mada |
| record_format | dspace |
| spelling | oai:generic.eprints.org:1341802016-03-04T07:56:27Z https://repository.ugm.ac.id/134180/ PENGARUH CARA PENGUPASAN DAN SUHU EKSTRAKSI TERHADAP KARAKTERISTIK SUSU KEDELAI , Fitria Taufani Putri , Dr. Ir. M. Nur Cahyanto, M.Sc. ETD This research aim to know the effect of dehulling method and extraction temperature toward soymilk characterization (chemical composition (protein, lipid) and beany flavor). This research was implemented by soymilk production using wet and dry dehulled soybean along with hot water extraction that possess temperature 80, 90 °C, water boiling point. The soymilk was analyzed yield, solid, protein, lipid recovery, viscosity, enzyme lipoxygenase activity and sensory that consist of odor, taste, totality. The result of research showed that treatment of dehulling method and hot water 90 °C extraction decreasing enzyme lipoxygenase activity in soymilk until 0,00 ± 0,00 (AU/second) with characterization as follows, yield of soymilk 9,16 ± 0,17 (ml/g) [Yogyakarta] : Universitas Gadjah Mada 2014 Thesis NonPeerReviewed , Fitria Taufani Putri and , Dr. Ir. M. Nur Cahyanto, M.Sc. (2014) PENGARUH CARA PENGUPASAN DAN SUHU EKSTRAKSI TERHADAP KARAKTERISTIK SUSU KEDELAI. UNSPECIFIED thesis, UNSPECIFIED. http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=75197 |
| spellingShingle | ETD , Fitria Taufani Putri , Dr. Ir. M. Nur Cahyanto, M.Sc. PENGARUH CARA PENGUPASAN DAN SUHU EKSTRAKSI TERHADAP KARAKTERISTIK SUSU KEDELAI |
| title | PENGARUH CARA PENGUPASAN DAN SUHU EKSTRAKSI TERHADAP KARAKTERISTIK SUSU KEDELAI |
| title_full | PENGARUH CARA PENGUPASAN DAN SUHU EKSTRAKSI TERHADAP KARAKTERISTIK SUSU KEDELAI |
| title_fullStr | PENGARUH CARA PENGUPASAN DAN SUHU EKSTRAKSI TERHADAP KARAKTERISTIK SUSU KEDELAI |
| title_full_unstemmed | PENGARUH CARA PENGUPASAN DAN SUHU EKSTRAKSI TERHADAP KARAKTERISTIK SUSU KEDELAI |
| title_short | PENGARUH CARA PENGUPASAN DAN SUHU EKSTRAKSI TERHADAP KARAKTERISTIK SUSU KEDELAI |
| title_sort | pengaruh cara pengupasan dan suhu ekstraksi terhadap karakteristik susu kedelai |
| topic | ETD |
| work_keys_str_mv | AT fitriataufaniputri pengaruhcarapengupasandansuhuekstraksiterhadapkarakteristiksusukedelai AT drirmnurcahyantomsc pengaruhcarapengupasandansuhuekstraksiterhadapkarakteristiksusukedelai |