Electronic Theses and Dissertation

Penelitian ini bertujuan untuk mengetahui pengaruh penambahan ekstrak daun kelor (Moringa oleifera) dan variasi persentase gula terhadap karakteristik fisikokimia dan sensori jelly drink berbasis susu kedelai. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial yang terdiri dari dua faktor, yaitu persentase ekstrak daun kelor (3%, 6%, dan 9%) dan persentase gula (5%, 7,5%, dan 10%) dengan tiga kali ulangan sehingga diperoleh 27 satuan percobaan. Parameter yang dianalisis meliputi kadar abu, protein, serat, senyawa fenolik, dan aktivitas antioksidan. Uji fisik dilakukan terhadap total padatan terlarut dan sineresis, sedangkan uji sensori dilakukan secara hedonik dan deskriptif berdasarkan atribut warna, aroma, rasa, tekstur, aftertaste, dan kemudahan sedotan. Hasil penelitian menunjukkan bahwa peningkatan persentase daun kelor memberikan pengaruh sangat nyata terhadap kadar abu, protein, serat, dan senyawa fenolik, serta meningkatkan aktivitas antioksidan jelly drink. Persentase gula berpengaruh terhadap tekstur, total padatan terlarut, sineresis, dan kemudahan sedotan. Berdasarkan hasil uji hedonik, sebagian besar formulasi dapat diterima oleh panelis dengan kategori netral hingga agak disukai.

This study aimed to determine the effect of Moringa oleifera leaf extract addition and sugar percentages variation on the physicochemical and sensory characteristics of soy milk-based jelly drink. A factorial Completely Randomized Design (CRD) was applied, consisting of two factors: moringa extract percentages (3%, 6%, and 9%) and sugar percentages (5%, 7.5%, and 10%) with three replications, resulting in 27 experimental units. Parameters analyzed included ash content, protein, fiber, total phenolic compounds, and antioxidant activity. Physical analyses included total soluble solids and syneresis, while sensory evaluation was conducted using both hedonic and descriptive tests for attributes such as color, aroma, taste, texture, aftertaste, and ease of suction. The results showed that increasing the percentages of moringa extract significantly affected ash, protein, fiber, and phenolic content, and enhanced the antioxidant activity of the jelly drink. Sugar percentages influenced the texture, total soluble solids, syneresis, and suction ease. Based on hedonic tests, most formulations were rated as neutral to moderately liked by the panelists.