PENAMBAHAN EKSTRAK JAHE (Zingiber officinale rosc.) DALAM PEMBUATAN SUSU KEDELAI BUBUK INSTAN DENGAN METODE SPRAY DRYING : KOMPOSISI KIMIA, SIFAT SENSORIS DAN AKTIVITAS ANTIOKSIDAN

Soybean has better nutritional contents than to other legumes. Soybean is appropriate to produce soymilk due to the protein content which is similar to cow's milk. However, soy milk has an unpleasant beany flavor taste which is less favored by consumers. This study aimed to determine the effect of ginger extract adding on soy milk powder which is produced by spray dryer method regarding to chemical characteristics, antioxidant activity, and also consumer acceptance of the product. This research using Completely Randomized Design (CRD) with three different concentrations of ginger extract treatments. The treatments were consist of respectively P1 (0% ginger extract as a control), P2 (2% ginger extract) and P3 (ginger extract 3%). The chemical characteristic were proximate analysis (AOAC), antioxidant activity (DPPH), and sensory characteristic (hedonic quality test). Statistical analysis uses ANOVA method at α = 5% and followed by Duncan's Multiple Range Test. The result showed that the moisture, ash, and fat content of product were not significantly different from the P1, but the protein content and antioxidant activity was significantly increased due to the addition of ginger extract. The lowest antioxidant activity was P1 while the highest was P3. Sensory test showed that the product with the highest overall preferences was P3. Keywords : Soymilk, ginger extract, spray dryer, antioxidant activit