Uji organoleptik yoghurt susu sapi dengan penambahan kedelai edamame (Glycine max (L) Merril)

Abstract

This study aims to determine the organoleptic test results of yogurt with the addition of edamame soybeans. The research was conducted in Wuluhan District and the area around Jember State Polytechnic. In making this yogurt, 200 ml of fresh cow's milk was used for each treatment. The experimental design used a completely randomized design (CRD) with 5 treatments and 3 repetitions. The percentage of edamame addition was 0%, 5%, 10%, 15% and 20%. The organoleptic test included color, aroma, taste, texture, and level of preference which was tested by 25 panelists. The panelists gave an assessment according to the Likert scale 1-5 that the researcher provided. The data obtained will be analyzed by the Kruskal Wallis statistical test, if the treatment gives a significant difference, then the Mann-Whitney further test is carried out. The results showed that the organoleptic test of color, aroma and taste did not have a significant effect (P>0.05), while texture and level of preference had a significant effect (P<0.05). The P4 treatment with the addition of 20% edamame was most preferred by the panelists because it had a less acidic and thick texture.