Penggunaan Siklodekstrin untuk Mengurangi Rasa Langu (Off-Flavor) pada Susu Kedelai

Abstract

Cyclodextrin as a modified starch known to has the ability to form inclusion complex. Soymilk as a healthy drink contains unfavourable beany flavor which may bound with cyclodextrin. Therefore, this study was aimed to reduce beany flavor by addition of cyclodextrin at various concentrations (0.5; 0.6; 0.7; and 0.8% (w/v)) and mixing temperatures (27, 60, and 80oC). Volatile compounds were analyzed by Gas Chromatography-Mass Spectrometry (GC-MS) and the customer preference using sensory analysis. The GC-MS result showed less amount of volatile compounds in soymilk such as 2- Furancarboxaldehyde, 5-hydroxymethyl (HMF), furfural, 2,3-Dihydro-3,5-dihydroxy-6-methyl-4Hpyran- 4-one (DDMP), n-propanol, n-butanol, and 1-hexyn-3-ol by the addition of cyclodextrin. The highest reductions of volatile compounds in soymilk 96.26% obtained with the application of 0.8% cyclodextrin. Mixing temperature also affects the solubility of cyclodextrin, it found that mixing temperature 80oC gave a good solubility. The results compared to sensory analysis and customer preference. It was found that the customer can accept the beany flavor in soymilk by the addition of 0.5% cyclodextrin. Henceforth, this study suggested to use the Gas Chromatography-Olfactometry (GC-O) for the better results about the volatile compounds caused beany flavor (off-flavor) in soymilk.