EVALUASI PROFIL SENSORI SARI KECAMBAH KEDELAI BERDASARKAN WAKTU GERMINASI DAN METODE PENGOLAHAN DENGAN METODE CATA (CHECK-ALL-THAT-APPLY)

Natanael, Christian (2025) EVALUASI PROFIL SENSORI SARI KECAMBAH KEDELAI BERDASARKAN WAKTU GERMINASI DAN METODE PENGOLAHAN DENGAN METODE CATA (CHECK-ALL-THAT-APPLY). Undergraduate thesis, UPN Veteran Jawa Timur.

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Abstract

Soy milk is a beverage rich in protein and bioactive compounds; however, its acceptance is often hindered by beany and grassy flavors and aromas. Germination has the potential to enhance functional compounds while improving the sensory characteristics of soy milk. This study aimed to evaluate the effect of germination time on the physicochemical properties and sensory profile of germinated soybean milk, as well as to assess the influence of processing methods on product acceptance. The research was conducted in two stages using a Completely Randomized Design (CRD). The first stage employed a single factor, germination time (0, 36, 48, 60, and 72 hours), with two replications. Physicochemical parameters analyzed in this stage included moisture content, total soluble solids, pH value, viscosity, GABA content, and antioxidant activity, while sensory aspects were evaluated using the Check-All-That-Apply (CATA) method and hedonic testing. The second stage applied a factorial design with two factors: processing method (fresh germinated soy milk and germinated flour) and sweetener addition (without or with granulated sugar). Results from the first stage showed that germination time significantly affected all physicochemical parameters, marked by increases in moisture content, GABA, and antioxidant activity, along with decreases in total soluble solids, pH, and viscosity. Sensory mapping indicated that treatment A2 (36 hours of germination) was dominated by attributes such as sweet, umami, creamy, smoothness, and clean, which were positively correlated with preference. Results from the second stage revealed that preference mapping using Correspondence Analysis (CA) and Principal Coordinate Analysis (PCoA) identified formulation B1C2 (fresh germinated soy milk with sweetener) as the best treatment, characterized by bright appearance, clean taste, smooth texture, and the highest liking scores.

Item Type:

Thesis (Undergraduate)

Contributors:

Contribution	Contributors	NIDN/NIDK	Email
Thesis advisor	Munarko, Hadi	NIDN0004019306	hadi.munarko.tp@upnjatim.ac.id
Thesis advisor	Putra, Andre Yusuf Trisna	NIDN0017128905	andreyusuf.tp@upnjatim.ac.id

Subjects:

T Technology > TP Chemical technology > TP368 Food processing and manufacture

Divisions:

Faculty of Engineering > Departement of Food Engineering

Depositing User:

Christian Natanael -

Date Deposited:

02 Dec 2025 07:56

Last Modified:

22 Jan 2026 04:33

URI:

https://repository.upnjatim.ac.id/id/eprint/47367