Fat Content, Calcium Content, and Sensory Characteristics of Silky Soy Milk Pudding With The Addition of Jackfruit Seed Flour

DOI

10.2991/978-94-6463-550-8_11How to use a DOI?

Keywords

Calcium; Fat; Silky Pudding; Soy Milk; Jackfruit Seed Flour

Abstract

Soy milk is a good choice as an alternative raw material for making soy silky milk pudding with the addition of jackfruit seed flour because it contains macronutrients (energy, protein, fat, and carbohydrates) and micronutrients (calcium and phosphorus), which are beneficial for health. Jackfruit seed flour is added to add nutritional value to the silky pudding. This research aimed to determine the effect of adding jackfruit seed flour on silky soy milk pudding’s fat content, calcium, and sensory characteristics. The research design used a completely randomized design with four treatments, namely F0, F1, F2, and F3. The fat content test used the soxhletation method, the calcium content used the complexometric method, and the sensory characteristics test used 26 moderately trained panelists. Bivariate data analysis of chemical levels used the one-way ANOVA test with Duncan’s advanced test; the sensory characteristics test used the Friedman test with Wilcoxon’s advanced test. The analysis showed that adding jackfruit seed flour influenced the highest fat content, 1,213 ± 1,666 p = 0.00, and the highest calcium content, 1,375 ± 2,244 p = 0.009 (p < 0.05). The addition of jackfruit seed flour had a significant effect on the sensory characteristics of color p=0.00, taste p=0.00, and texture (p<0.05), while aroma p=0.398 had no significant effect (p>0.05). The test results with the addition of jackfruit seed flour had the highest fat content and calcium content in F3, the highest color in F0, the highest aroma in F0, the highest taste in F0, the highest texture in F0 with the best formulation being F1.

Copyright

© 2024 The Author(s)

Open Access

Open Access This chapter is licensed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/), which permits any noncommercial use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license and indicate if changes were made.

Download article (PDF)

TY  - CONF
AU  - Erma Handarsari
AU  - Naila Kharirotus Shifa
AU  - Hersanti Sulistyaningrum
AU  - Yunan Kholifatuddin Sya’di
PY  - 2024
DA  - 2024/10/27
TI  - Fat Content, Calcium Content, and Sensory Characteristics of Silky Soy Milk Pudding With The Addition of Jackfruit Seed Flour
BT  - Proceedings of the 2nd Lawang Sewu International Symposium on Health Sciences: Nutrition (LSISHSN 2023)
PB  - Atlantis Press
SP  - 97
EP  - 105
SN  - 2468-5739
UR  - https://doi.org/10.2991/978-94-6463-550-8_11
DO  - 10.2991/978-94-6463-550-8_11
ID  - Handarsari2024
ER  -