The Effect of Blanching Methods and Extractions on Quality of Edamame Milk Product
AbstractThis research was conducted with the aim to know the study the effect of blanching method and extraction on edamame milk characteristics. The design used in this study was a Randomized Block Design (RBD) with a factorial pattern consisting of two factors (blanching methods and extraction) and two replications. The analysis is done by objective and subjective. The actual analysis including of water content, pH, total soluble solids (TSS), protein content, ash content, and shelf-life. Individual observations include assessment of color, viscosity, flavor, and overall reception using the scoring method by SNI 3141.1: 2011. The result showed that the blanching method and extraction could maintain the characteristics up to 18 days of storage with features: water content 90.10%, pH 7.09, TSS, 15,90, protein content 1.25 (below standard quality), ash content 0.48, 5.93 colors, 5.60 flavor, 5.73 viscosity, 5.87 taste, and reception overall (rather like-like).
Cheng, S. H. (2001). Vegetable soybean area, production, foreign and domestic trade in Taiwan. In Vegetable Soybean. Research Needs for Production and Quality Improvement. AVRDC. Taiwan.
Konovsky, J., Lumpkin, T. A., & McClary, D. (2004). Edamame: The Vegetable Soybean. In O’Rourke, A.D. (Ed.). Understanding The Japanese Food and Agrimarket: A Multifaceted Opportunity. Haworth Press, Binghamton. p. 173-181.
Rukmana, R. (1996). Kedelai Budidaya dan Pasca-panen. Penerbit Kanisius. Yogyakarta. 92 halaman
Winarno, F. G. (2006). Enzim Pangan. Gramedia. Jakarta.
Muchtadi, T. R, & Sugiyono (1992). Petunjuk Laboratorium Ilmu Pengetahuan Bahan Pangan. PAU Pangan dan Gizi. IPB Bogor.
SNI, (2011). Standard Nasional Indonesia: Susu Segar Sapi. Sumber: Diakses Tanggal 23/03/2013.
Walstra, P., Noomen, G. T. J., Jellema, A., & Van Boekel, M. A. J. S. (1999). Dairy Technology: Principles of Milk Properties and Process. Marcel Dekker Inc., New York.
Anonimous (2010). Teknologi Pangan dan Agroindustri. IPB. Bogor.
Soedioetomo, A. D. (2008). Ilmu Gizi: untuk Mahasiswa dan profesi, Jilid I Jakarta: Dian Rakyat.
Koswara, S. (1992). Teknologi Pengolahan Kedelai Menjadikan Makanan Bermutu. Pustaka Sinar Harapan. Jakarta.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).