Pengaruh Substitusi Tepung Glukomanan Terhadap Tekstur, Daya Sineresis dan Tingkat Kesukaan Panna Cotta Susu Kedelai. (Effect of Glucomannan Flour Substitution on Texture, Synergesis and Liking Level of Panna Cotta Soy Milk).

Nahdiya, Shinta (2024) Pengaruh Substitusi Tepung Glukomanan Terhadap Tekstur, Daya Sineresis dan Tingkat Kesukaan Panna Cotta Susu Kedelai. (Effect of Glucomannan Flour Substitution on Texture, Synergesis and Liking Level of Panna Cotta Soy Milk). Diploma thesis, Universitas 17 Agustus 1945 Surabaya.

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Abstract

Panna cotta is a type of dessert from Italy which is made from milk and cream with gelatin and sugar. The raw materials used are dominated by animal products, including milk and cream which contain high levels of fat and lactose. Soy milk can be used as an alternative to replace cow's milk, this is because the protein contained in soy milk resembles cow's milk. Glucomannan flour has gel-forming properties, so it can be used to replace gelatin in making panna cotta. The aim of this research was to determine the effect of the substitution of glucomannan flour for gelatin on the texture, syneresis, and panelists' level of preference for soy milk panna cotta. The research design used was a Completely Randomized Design (CRD) with 1 factor, namely substitution of glucomannan flour for gelatin, consisting of 5 treatments, namely P0 (100% gelatin : 0% glucomannan flour), P1 (75% gelatin : 25% glucomannan flour), P2 (50% gelatin : 50% glucomannan flour), P3 (25% gelatin : 75% glucomannan flour), and P4 (0% gelatin : 100% glucomannan flour) with 3 repetitions. The parameters observed were texture, syneresis, and the panelists' level of preference (aroma, taste, color, and texture). Data were analyzed using ANOVA (Analysis of Variance), if there is an influence then procesed with the BNT (Least Significant Difference) test. The results show a very real effect on texture and syneresis, where the higher the concentration of substituted glucomannan flour, the firmer the texture and the lower the syneresis. The level of panelists' preference for soy milk panna cotta products with glucomannan flour substitution was not significantly different for aroma, color and taste, but had a significant effect on texture, where glucomannan flour substitution up to treatment P3 did not show a significant difference, but was significantly different between treatments P0 and P4 as well as P1 and P4 which show a decrease in the level of liking.

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