Wildani, Mahfirohul (2026) Pengembangan dan Optimasi Prosuk Minuman Berbasis Edamame Menggunakan Metode Response Surface Methodology (RSM). Undergraduate thesis, Politeknik Negeri Jember.
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Abstract
Edamame milk has great potential as a high-nutrition functional beverage, but faces challenges with low emulsion stability and a beany flavor. This study aims to optimize maltodextrin concentration (2.93%–17.07%) and processing temperature (55.86 °C–84.14 °C) using Response Surface Methodology (RSM) with a Central Composite Design. Results indicated that color, viscosity, and texture characteristics followed a linear model, while stability and other sensory scores fit a quadratic model. The optimum conditions were achieved at 10% maltodextrin and a 70 °C processing temperature, yielding a perfect desirability value of 1.000. Laboratory verification proved this model highly valid with low percent errors (0.27%–0.68%), making it ideal for MSME application.
| Item Type: | Thesis (Undergraduate) | ||||||
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| Uncontrolled Keywords: | Edamame milk, maltodextrin, processing temperature, optimization, Response Surface Methodology (RSM). | ||||||
| Subjects: | 140 - Rumpun Ilmu Tanaman > 150 - Ilmu Pertanian dan Perkebunan > 154 - Budidaya Pertanian dan Perkebunan 140 - Rumpun Ilmu Tanaman > 160 - Teknologi dalam Ilmu Tanaman > 161 - Teknologi Industri Pertanian (dan Agroteknologi) 140 - Rumpun Ilmu Tanaman > 160 - Teknologi dalam Ilmu Tanaman > 162 - Teknologi Hasil Pertanian |
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| Divisions: | Jurusan Manajemen Agribisnis > Prodi D4 Manajemen Agroindustri > Tugas Akhir | ||||||
| Depositing User: | Mahfirohul Wildani | ||||||
| Date Deposited: | 27 Jul 2026 00:23 | ||||||
| Last Modified: | 27 Jul 2026 00:25 | ||||||
| URI: | https://sipora.polije.ac.id/id/eprint/58573 |
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