Pengembangan Minuman Kesehatan Berbasis Kacang Hijau dan Ekstrak Rempah serta Analisis Mutu Sensori dan Fisikokimia

Abstract

Ketergantungan Indonesia terhadap impor kedelai mendorong pemanfaatan kacang hijau (Vigna radiata L.) sebagai bahan baku alternatif susu nabati yang berpotensi tinggi secara gizi dan fungsional. Penelitian ini bertujuan menentukan kombinasi konsentrasi kacang hijau dan jenis ekstrak rempah serta mengembangkan formula terpilih sari kacang hijau terfortifikasi susu skim berdasarkan mutu sensori dan fisikokimia. Rancangan Acak Lengkap faktorial dua faktor diterapkan dengan konsentrasi kacang hijau (20%, 40%) dan jenis ekstrak rempah (jahe, jahe+kayu manis) menghasilkan empat formula (F1-F4). Mutu sensori menggunakan uji rating dan ranking hedonik, sedangkan analisis fisikokimia meliputi pH, viskositas, total padatan terlarut (TPT), stabilitas dispersi, protein, lemak, serat pangan, dan karbohidrat. Faktor konsentrasi kacang hijau berpengaruh nyata terhadap seluruh parameter, sedangkan faktor jenis ekstrak rempah berpengaruh nyata terhadap kadar protein, pH, viskositas, TPT, warna, dan rasa. Formula terpilih F3 (kacang hijau 40%, ekstrak jahe) memperoleh ranking hedonik tertinggi dengan kadar protein 3,48±0,01%, lemak 1,37±0,03%, serat pangan 2,14±0,02%, dan karbohidrat 0,73±0,02%. Formula F3 berpotensi dikembangkan sebagai minuman nabati fungsional berbahan lokal yang bergizi tinggi dan dapat diterima konsumen.

Indonesia’s reliance on soybean imports has driven the use of mung beans (Vigna radiata L.) as an alternative raw material for plant-based milk, which holds high nutritional and functional potential. This study aimed to determine the optimal combination of mung bean concentration and spice extract type, and to develop a selected formula of skim milk fortified with mung bean extract based on sensory and physicochemical quality. A two-factor completely randomized design was applied with green pea concentrations (20%, 40%) and spice extract types (ginger, ginger+cinnamon), resulting in four formulations (F1-F4). Sensory quality was assessed using hedonic rating and ranking tests, while physicochemical analysis included pH, viscosity, total dissolved solids (TDS), dispersion stability, protein, fat, dietary fiber, and carbohydrates. The mung bean concentration factor had a significant effect on all parameters, while the spice extract type factor had a significant effect on protein content, pH, viscosity, TDS, color, and taste. The selected formula F3 (40% mung beans, ginger extract) achieved the highest hedonic ranking with a protein content of 3.48±0.01%, fat 1.37±0.03%, dietary fiber 2.14±0.02%, and carbohydrates 0.73±0.02%. Formula F3 has the potential to be developed as a high-nutrient, locally sourced functional plant-based beverage that is well-received by consumers.