Optimasi Penghambatan Pengendapan Sari Kacang Kedelai dengan Metode Sonikasi

Abstract

Precipitation occurred in soymilk products were caused by large size particles. Particle size reduction was done by sonication method with ultrasonic waves. The aim of this research are to get condition optimum of sonication time and amplitude with ultrasonic waves to get the effectiveness of particle size soymilk for stability emulsion and to identify the acceptance of soymilk by panelists. There are two factors studied, sonication time and amplitude of the ultrasonic waves. Based on the research, optimum condition when sonication time was 23 minutes and amplitude was 33%. Particle size in that condition was 347.29 nm, where the stability of soymilk was good because precipitation does not occurs during storage. Based on organoleptic test, taste and texture of soymilk with sonication were not different significantly with soymilk without sonication, and was different significantly for appearance.