Pengaruh Penambahan Carboxymethyl Celullsoe dan Perisa terhadap Stabilitas Mutu dan Penerimaan Susu Nabati Kacang Bogor

Abstract

ABSTRAK ALIF PERMATA GUSTI. Pengaruh Penambahan Carboxymethyl Celullsoe dan Perisa terhadap Stabilitas Mutu dan Penerimaan Susu Nabati Kacang Bogor. Dibimbing oleh NUGRAHA EDHI SUYATMA. Salah satu komoditas lokal yang memiliki potensi besar untuk dikembangkan sebagai bahan baku susu nabati adalah kacang bogor (Vigna subterranea). Kacang tersebut dikategorikan sebagai pangan lengkap (complete food) karena memiliki komposisi nutrisi yang seimbang. Penelitian ini bertujuan menganalisis pengaruh penambahan carboxymethyl cellulose (CMC) dan jenis perisa terhadap karakteristik fisikokimia, stabilitas suspensi, serta penerimaan sensori susu kacang bogor (Vigna subterranea). Penelitian menggunakan rancangan acak lengkap pola faktorial 3 × 4 dengan tiga ulangan. Faktor pertama berupa konsentrasi CMC 0%, 0,25%, dan 0,50%, sedangkan faktor kedua berupa tanpa perisa serta perisa vanila, susu, dan cokelat masing masing 0,20%. Parameter yang diuji meliputi warna, viskositas, densitas, total padatan terlarut, derajat keasaman, stabilitas suspensi, serta atribut sensori penampakan, aroma, rasa, warna, kekentalan, aftertaste, dan penerimaan keseluruhan menggunakan 40 panelis. Data dianalisis menggunakan analisis ragam dua arah, dan uji lanjut Duncan pada taraf 5% dengan SPSS Statistics 25. Hasil menunjukkan bahwa peningkatan konsentrasi CMC meningkatkan viskositas, densitas, dan total padatan terlarut serta memperlambat pemisahan fase. CMC tidak berpengaruh nyata terhadap penerimaan sensori, sedangkan jenis perisa memengaruhi beberapa atribut sensori. Formulasi CMC 0,25% dengan perisa susu atau cokelat memberikan mutu fisikokimia, stabilitas, dan penerimaan terbaik. Kata kunci: fisikokimia, kacang bogor, mutu, sensori, susu nabati.

ABSTRACT ALIF PERMATA GUSTI. Effect of Carboxymethyl Cellulose and Flavoring Addition on the Quality Stability and Acceptance of Bambara Groundnut Plant-Based Milk. Supervised by NUGRAHA EDHI SUYATMA. Bambara groundnut (Vigna subterranea) is a local commodity with considerable potential to be developed as a raw material for plant-based milk. This legume is categorized as a complete food because it contains a balanced nutritional composition. This study aimed to analyze the effects of carboxymethyl cellulose (CMC) addition and flavor type on the physicochemical characteristics, suspension stability, and sensory acceptance of Bambara groundnut plant-based milk. The first factor was CMC concentration at 0%, 0.25%, and 0.50%, while the second factor consisted of no flavoring, vanilla, milk, and chocolate flavorings, each at a concentration of 0.20%. The evaluated parameters included color, viscosity, density, total soluble solids, pH, suspension stability, and sensory attributes comprising appearance, aroma, taste, color, thickness, aftertaste, and overall acceptance, involving 40 panelists. Data were analyzed at a 5% significance level using SPSS Statistics 25. The results showed that increasing CMC concentration increased viscosity, density, and total soluble solids while delaying phase separation. CMC addition had no significant effect on sensory acceptance, whereas flavor type significantly affected several sensory attributes. The formulation containing 0.25% CMC combined with milk or chocolate flavoring provided the best physicochemical quality, stability, and sensory acceptance. Keywords: Bambara groundnut, physicochemical, plant-based milk, quality, sensory.