Pengaruh Proses Pengolahan Terhadap Sifat Fisika dan Kimia Bubuk Kedelai

Abstract

Soybean powder is a functional product which contains high protein and isoflavones. Protein and isoflavones can prevent chronic and degenerative diseases. The processing can affect the composition especially protein and isoflavones mainly the physical properties of soybean powder. The purpose of the research was to evaluate the effect of processing on the physical and chemical properties in order to produce soybean powder to develop the applications in food and pharmaceutical industries. The soybean was processed through a few treatments, roasting, soaking, steaming, boiling, and without treatments as a comparator. The results showed that the processing of immersion, roasting, steaming, and boiling decreased bulk density until 0.06, wettability 8 seconds, protein content 10.87{%}, and crude fiber 4.85{%}. However, the isoflavone content of soybean powder increased to 0.077{%} and water content 2.18{%} compared to soybean powder without processing