FORMULASI JUS KURMA DAN SARI KEDELAI DALAM PEMBUATAN JUS KURMA SOYA

ABSTRAK: Kurma (Phoenix dactylifera) adalah buah yang mengandung kalium tinggi. Minuman banyak digemari saat ini jus tetapi penggunaan kurma dalam jarang digunakan karena rasanya terlalu manis sehingga penelitian ditambahkan sari kedelai untuk meminimalkan rasa dan meningkatkan nilai gizi. Tujuan dari menentukan mutu terbaik soya terhadap karakteristik fisik, kimia, organoleptik, serta mengetahui formulasi dapat diterima panelis. Rancangan Acak Lengkap (RAL) dengan satu faktor tiga kali pengulangan terdiri 5 taraf A1 (70:30), A2 (65:35), A3 (60:40), A4 (55:45), A5 (50:50). Teknik analisis data varian, jika terdapat perbedaan nyata antar perlakuan dilanjutkan uji Duncan. Hasil menunjukkan bahwa berbeda memberikan pengaruh sangat (α=0,01) viskositas, stabilitas, kadar air, protein, karbohidrat, pH, total padatan terlarut, organoleptik soya. Perlakuan 60:40 (A3) menghasilkan viskositas 243,85 cps, stabilitas 98.67 %, terlarut 18,60 ⁰Brix, air 81,41 abu 0,59 lemak 0,16 protein 1,49 karbohidrat 15,93 pH 6,39, 430,452 ppm warna cokelat muda, aroma agak bau kurma, manis, memiliki kekentalan kental.ABSTRACT: Dates are fruits that contain high potassium. The most popular drink today is juice, but the use of dates in juice rarely used because it too sweet, so this study soybean milk was added to minimize sweet taste sweetness and increase nutritional value. . purpose determine best quality date on physical, chemical, organoleptic characteristics, as well which formulations were acceptable panelists. research design a completely randomized (CRD) with one factor three repetitions consisting levels (55:45). , analysis technique ANOVA, if there significant difference between treatments, continued Duncan's test. results showed different had effect (α=0.05) viscosity, stability, moisture content, carbohydrate value, dissolved solids, organolepticity soy palm juice. formulation treatment (60:40) produced viscosity value 243.85 cPs, stability 98.67%, soluble solids 18.60⁰Brix, content 81.41%, an ash 0.59%, fat 0.16%, 1, 49%, 15.93%, 6.39, potassium creamy color slightly smelly aroma, taste, has thick consistency.