WIYONO, ANTHONY (2019) COMPARISON ANALYSIS BETWEEN MASKING AND SPRAY DRYING METHOD AS A DEBITTERING METHOD ON BROMELAIN’S ENZYM HYDROLYZED MILK. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.
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Abstract
Hydrolized soy milk is an alternative proteins intake that are easily absorbed by the body because of the smaller size of the protein molecule. With high protein content and complete amino acid content, soy milk is suitable for consumption as substitute for cow's milk. In its application, hydrolized soy milk has a bitter taste that decreases consumer acceptance of the final product because the amino acid’s side chains that have a hydrophobic group are exposed. To increase consumer acceptance, a method is needed to reduce or cover up the bitter taste of hydrolyzed soy milk. For this reason, this research was conducted to find out the best method to reduce or cover up the bitter taste of hydrolyzed soy milk based on the method of masking and spray drying in terms of chemistry and sensory aspects. Chemical analysis is carried out on the degree of hydrolysis, pH and antioxidant activity. This study consisted of two stages, namely preliminary research and debittering treatment. Masking treatment was carried out by adding cocoa powder as much as 2% and 4% of the total volume of soy milk, while the spray drying treatment was done using a spray dryer with the addition of carrier namely gelatin and soy protein isolate with a comparison between the total solids of soy milk and carrier ie 60:40 and 80:20 The samples that used were soybean hydrolysis with 3 hours hydrolysis time which was hydrolyzed at 55 ° C and inactivated for 15 minutes at 85 ° C. Chemical analysis showed that the degree of hydrolysis, antioxidant activity and pH significantly increased in hydrolyzed soy milk by masking treatment with the addition of 4% cocoa powder with values reaching 19.34 ± 1.29%, 72.59 ± 0.57%, and 7.28 ± 0.01 respectively. Spray drying treatment resulted in lower hydrolysis degree, antioxidant activity, and pH than control milk with the lowest result on spray dried treatment with 80:20 ratios with the values reaching 12.57 ± 1.06%, 3.68 ± 1.50%, and 6.77 ± 0.01 respectively. Chemical improvement in soy milk masking treatment is caused by the addition of cocoa powder which has a high protein content of 20 g per 100 g of, and high antioxidant content of 50 mg total polyphenol per g so that it significantly increases the nutrient content of hydrolyzed soy milk. The increase of pH in hidrolized soy milk by masking treatment is caused by the pH of the cocoa powder which is around 7.0-8.0 so the pH in soy milk also increases. Meanwhile the decreasing of hydrolyzed soy milk by spray drying treatment is due to the spray drying process that has not been perfected and also could be caused by the number of carriers used that influencing the antioxidant activity. The highest sensory results for product acceptance obtained by soy milk products with the addition of 4% cocoa powder for the color, aroma and texture attributes while the taste and overall attributes obtained by the addition of 2% cocoa powder. Increased product acceptance is due to the flavor of the cocoa powder helping to cover up the bitter taste in soy milk products; while products from soybean spray dried are less acceptable because the taste is different from soy milk in general, also the colors and textures that are less acceptable. In this study, it is concluded that the best method to use is masking method using cocoa powder either by adding 2% or 4% from the total volume of the product.
| Item Type: | Thesis (Other) |
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| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology > Drying |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Lucius Oentoeng |
| Date Deposited: | 28 Nov 2019 01:44 |
| Last Modified: | 19 Nov 2020 03:11 |
| URI: | http://repository.unika.ac.id/id/eprint/20474 |
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