Design of soymilk product development from Grobogan soybean variety in Indonesia

Suyantohadi Atris, . and Sayekti Andita, . and Ushada Mirwan, . and Yudianto David, . Design of soymilk product development from Grobogan soybean variety in Indonesia. pp. 1683-1705. ISSN 2231-8526

Soybean (Glycine max (L.) Merill) is protein which is cholesterol free. The objective of this study is to develop the downstream product of soybean as soymilk by attribute values. Factors of consumer needs in determining the priority level of the important attributes often have characteristics of uncertainty element and cannot be explicitly determined. The number of samples that used and representing the consumer needs is 100 respondents Special Region of Yogyakarta. This product development uses Value Engineering while Fuzzy Logic methods uses at the information and determination stage. The results show soymilk powder attributes that are prioritized by consumers include colour aroma taste price packaging nutrient content and thickness. Based on the creativity stage there are product concept with flavors original ginger chocolate strawberry and pandanus for soymilk powder development. The best concept is original flavor with the highest score of 4.68 with a performance value of 9 366.60.

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Abstract

Soybean (Glycine max (L.) Merill) is protein which is cholesterol free. The objective of this study is to develop the downstream product of soybean as soymilk by attribute values. Factors of consumer needs in determining the priority level of the important attributes often have characteristics of uncertainty element and cannot be explicitly determined. The number of samples that used and representing the consumer needs is 100 respondents Special Region of Yogyakarta. This product development uses Value Engineering while Fuzzy Logic methods uses at the information and determination stage. The results show soymilk powder attributes that are prioritized by consumers include colour aroma taste price packaging nutrient content and thickness. Based on the creativity stage there are product concept with flavors original ginger chocolate strawberry and pandanus for soymilk powder development. The best concept is original flavor with the highest score of 4.68 with a performance value of 9 366.60.

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Item Type:	Article
AGROVOC Term:	Soybeans
AGROVOC Term:	Glycine max
AGROVOC Term:	Varieties
AGROVOC Term:	Product development
AGROVOC Term:	Flavouring
AGROVOC Term:	Flavour addition
AGROVOC Term:	Sensory evaluation
AGROVOC Term:	Proximate analysis
AGROVOC Term:	Flavoured milk
AGROVOC Term:	Proximate composition
Depositing User:	Mr. AFANDI ABDUL MALEK
Last Modified:	24 Apr 2025 00:55
URI:	http://webagris.upm.edu.my/id/eprint/10021

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