Studi Pembuatan Susu Kedelai Dengan Penambahan Ekstrak Kulit Buah Naga (Hylozereus Polyrhizus)
Abstract
This research aims to investigate the influence of adding dragon fruit peel extract and gum arabic on the quality of soy milk. The study employs a factorial Completely Randomized Design (CRD) with two replications. Factor I involves the addition of dragon fruit peel extract coded as (D), comprising four levels: D1 = 20%, D2 = 40%, D3 = 60%, D4 = 80%. Factor II involves the addition of gum arabic concentration coded as (G), comprising four levels: G1 = 0.1%, G2 = 0.2%, G3 = 0.3%, G4 = 0.4%. Observed parameters include antioxidants, pH, protein content, taste, and color. The research reveals that the addition of dragon fruit peel extract significantly impacts (p < 0.01) protein content, antioxidants, pH, taste, and color. The concentration of gum arabic also significantly influences (p < 0.01) these variables. The interaction between dragon fruit peel extract and gum arabic significantly affects (p < 0.01) antioxidant levels, with the highest variation in the D4G4 treatment (68.745) and the lowest in D1G1 (42.560). Nevertheless, this interaction does not significantly affect protein content, pH, taste, and color.
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