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The Effect of Adding Concentrations of Ginger (Zingiber officinale rosc) Extract Tste Aroma, Color, Concentration and Level of Preference of Soybean Drink

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Beans are one of the ordinary food stuff consumed like soybeans. Generally the use of soybean as food can not be cooked directly, but it should be processed, before using it according to its purpose, for example soya drinks. Soya drinks has an unpleasant smell, arising from lipoksigenase enzyme activity that is naturally present in soybeans. The smell can be reduced during processing by adding some flavor. The flavours used to elimenate the unpleasant original flavor of soya can be ginger extract, because ginger contains essential oils that gives a distinctive aroma of ginger, so that it can reduce the unpleasant aroma of the soy beverage. The purpose of this experimental study were to study the concentration of ginger extrct added to soybean drink and to identify the effect of adding extract ginger to aroma, color, concentration and level of preference with the addition of ginger extract 0%,5%, and 15%. The study reveals that there is no significant difference by adding ginger extract in different concentration to soybean drink, but there are significant difference in color aroma and level of preference in soybean drinks added by ginger extract. The panelist prefer to add 5% ginger extract to soybean drinks ($$%).

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

Sanitas, 5(2)2011:989-994

Penerbit

Jakarta : Poltekes Jakarta II., 2011

Deskripsi Fisik

5p.

Bahasa

ISBN/ISSN

1978-8843

Klasifikasi

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Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

soybeans
GINGER

Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

Lampiran Berkas

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