Email this article Profil sensori susu kecambah kedelai berdasarkan sediaan bahan baku dan pemanis menggunakan metode Check-All-That-Apply (CATA)
Abstract
Minat terhadap sari nabati terus meningkat, namun penerimaan terhadap sari kedelai masih terbatas akibat karakteristik sensorinya. Germinasi diketahui mampu menurunkan aktivitas lipoksigenase dan memodifikasi atribut sensori, namun pengaruh bentuk bahan baku dan penambahan pemanis terhadap persepsi konsumen belum banyak dikaji secara aplikatif. Penelitian ini menggunakan RAL dua faktor (basis kecambah segar dan tepung kecambah; tanpa dan dengan pemanis) dengan dua ulangan. Kecambah berumur 36 jam diolah menjadi minuman dan dievaluasi oleh 100 panelis tidak terlatih menggunakan metode Check-All-That-Apply (CATA) dan uji hedonik. Hasil menunjukkan bahwa formulasi berbasis kecambah segar berpemanis memiliki tingkat kesukaan tertinggi dan paling mendekati profil “produk ideal”. Atribut manis, umami, creamy, smoothness, aftertaste clean, dan putih gading menjadi penentu utama preferensi, sedangkan langu, green, pahit, astringency, starchy, dan kekuningan menurunkan penerimaan. Formulasi berbasis tepung menghasilkan sensasi starchy dan beany yang hanya sebagian tertutupi oleh pemanis. Temuan ini merekomendasikan penggunaan kecambah segar dengan pemanis yang tepat, serta fokus formulasi pada penguatan atribut positif dan penekanan off-flavor untuk meningkatkan daya terima dan potensi komersial produk.
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DOI: http://dx.doi.org/10.35941/jtaf.0.0.0.23427.%25p
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