Sayekti, Andita and Suyantohadi, Atris and Ushada, Mirwan and Yudianto, David (2021) Design of soymilk product development from grobogan soybean variety in Indonesia. Pertanika Journal of Science and Technology, 29 (3). 1683 – 1705. ISSN 01287680
Full text not available from this repository. (Request a copy)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. © Universiti Putra Malaysia Press.
Item Type: | Article |
---|---|
Additional Information: | Cited by: 0; All Open Access, Hybrid Gold Open Access |
Uncontrolled Keywords: | Grobogan soybean, product development, soymilk, value engineering |
Subjects: | S Agriculture > S Agriculture (General) |
Divisions: | Faculty of Agricultural Technology > Food and Agricultural Product Technology |
Depositing User: | Sri JUNANDI |
Date Deposited: | 28 Sep 2024 22:45 |
Last Modified: | 28 Sep 2024 22:45 |
URI: | https://ir.lib.ugm.ac.id/id/eprint/4410 |