KARAKTERISTIK ORGANOLEPTIK SOYGHURT EDAMAME SEBAGAI MAKANAN PENDAMPING ALTERNATIF UNTUK PENDERITA STUNTING

Abstract

Stunting sufferers in Jember Regency have increased from 17,344 in
2018 to 19,870 in 2019. The purpose of this study was to determine the potential of
edamame soyghurt as an alternative complementary food for stunting sufferers. The
experimental design used was a completely randomized design (CRD) with different
combinations of treatments on edamame juice, skim milk, and starter. The result was
analyse of organoleptic include taste, color, aroma, and texture with hedonic test
using 10 panelists non-skilled. Based on the result of organoleptic, the average value
of preference ranges from taste between 3.2-3.4 (slightly like to like), aroma 3.6-3.9
(slightly like to like), color 3.1-4.2 (slightly like to like) like), texture 3.5-4 (slightly
like to like). The best treatment was in the combination of edamame soyghurt
treatment in the proportions of skim milk 150 (%w/v), edamame juice 730 (%v/v),
and sucrose 50 (%w/v) with starter 70 (%w/v).