Pengaruh Konsentrasi Isolate Soy Protein (ISP) Sebagai Emulsifier Terhadap Sifat Fisikokimia Kukis Egg-Free

Muhammad Rizky Ramanda; Agnes Nabila Fitria; Zada Agna Talitha

doi:10.21107/agrointek.v20i3.31355

Pengaruh Konsentrasi Isolate Soy Protein (ISP) Sebagai Emulsifier Terhadap Sifat Fisikokimia Kukis Egg-Free

Muhammad Rizky Ramanda, Agnes Nabila Fitria, Zada Agna Talitha

Abstract

Cookies are a type of small-sized snack with low moisture content, a sweet taste, and are made by baking. The production process of cookies requires an emulsifying agent to achieve a denser and more solid dough as well as to serve as a stabilizer. The ingredient in cookie making that functions as an emulsifier is eggs. However, the high cholesterol content in egg yolks can lead to increased blood cholesterol levels and atherosclerosis, as well as raise the risk of coronary heart disease, hypertension, and stroke. Therefore, it is necessary to substitute eggs in cookie production. One commonly used protein because of its emulsifying ability is soy protein. Soy protein is utilized due to its amphipathic properties. The aim of this study is to analyze the effect of adding different concentrations of soy protein isolate on the physicochemical characteristics of the resulting cookies. Cookies were supplemented with soy protein isolate at concentrations of 0%, 3%, 6%, 9%, and 12%. This study used a Completely Randomized Design (CRD) with two replicates in duplicate. Data were analyzed using One Way ANOVA at a 5% significance level, followed by DMRT analysis if a significant effect was detected. The results showed that the addition of soy protein isolate had a significant effect on physicochemical characteristics, with texture ranging from 12.41N to 33.65N; color values of L (lightness) between 42.35 and 41.92; b (yellowness) values from 3.37 to 4.91; total color difference (∆E) between 0.93 and 1.97; moisture content from 2.32% to 4.37%; ash content between 2.28% and 2.41%; protein content ranging from 3.12% to 4.77%; fat content between 23.71% and 26.24%; and carbohydrate content from 63.99% to 66.11%.

Keywords

Isolate soy protein; Cookies egg-free; Emulsifier; Free-egg Product; Plant-based protein;

Full Text:

PDF

References

AOAC. (2005). Official Methods of Analysis of AOAC INTERNATIONAL. Aoac, February.

Adeyeye, S. A. O., Adebayo-Oyetoro, A. O., & Omoniyi, S. A. (2017). Quality and sensory properties of maize flour cookies enriched with soy protein isolate. Cogent Food and Agriculture, 3(1), 1–11. https://doi.org/10.1080/23311932.2017.1278827

Afni, S. E., Fardiaz, D., & Andarwulan, N. (2023). Karakteristik Kimia, Fisik Dan Sensori Instant Mashed Sweet Potato. Jurnal Teknologi Pangan Dan Kesehatan (The Journal of Food Technology and Health), 5(1), 33–41. https://doi.org/10.36441/jtepakes.v5i1.1825

Alifianita, N., & Sofyan, A. (2022). Kadar air, Kadar protein, dan Kadar Serat Pangan pada Cookies dengan Substitusi Tepung Ubi Jalar Ungu dan Tepung Rebung. Jurnal Pangan Dan Gizi, 12(2), 37–45.

Anugrahati, N. A., & Wijaya, L. F. (2023). Effect of Substitution Sago Flour with Tempeh Flour and Emulsifier Types on Characteristic of Bangkit Cookies. AGRITEKNO: Jurnal Teknologi Pertanian, 12(1), 11–22. https://doi.org/10.30598/jagritekno.2023.12.1.11

Ario, J., Julianti, E., & Yusraini, E. (2015). Karakteristik Egg Replacer Dari Isolat Protein Kedelai, Isolat Protein Susu, Pati Jagung, Pati Kentang, Guar Gum Dan Xanthan Gum. Jurnal Rekayasa Pangan Dan Pertanian, 3(4), 424–433.

Bhagwat, S., & Haytowitz, D. B. (2015). USDA database for the isoflavone content of selected foods. U.S Department of Agriculture, Agricultural Research Service, 69.

Candrawati, K., & Hidayati, N. (2019). Penurunan Kadar Kolesterol Pada Kuning Telur Asin dengan Perendaman Seduhan Serbuk dan Ekstrak Daun Salam (Syzygium Polyanthum) dengan Variasi Lama Perendaman. Biomedika, 12(1), 54–61. https://doi.org/10.31001/biomedika.v12i1.418

Dwi, W. K., & Wulandari, A. (2022). Analisa Proksimat Cookies Dengan Substitusi Tepung Lokal. Agrointek : Jurnal Teknologi Industri Pertanian, 16(1), 96–103. https://doi.org/10.21107/agrointek.v16i1.12562

Handelman, G. J., Nightingale, Z. D., Lichtenstein, A. H., Schaefer, E. J., & Blumberg, J. B. (1999). Lutein and zeaxanthin concentrations in plasma after dietary supplementation with egg yolk. American Journal of Clinical Nutrition, 70(2), 247–251. https://doi.org/10.1093/ajcn.70.2.247

Heydorn, K., Wambogo, E., Spungen, J. H., Ershow, A. G., Gahche, J. J., Haggans, C., Merkel, J., Patterson, K. Y., Pehrsson, P. R., Councell, T., Hoffman-Pennesi, D., Nyambok, E., Winfield, S., Martinez-Lopez, C., & Todorov, T. (2024). USDA, FDA, and ODS-NIH Database for the Iodine Content of Common Foods Release 4.0. 1–40. https://www.ars.usda.gov/northeast-area/beltsville-md-bhnrc/beltsville-human-nutrition-

Inasa, N. H., Rosanti, F. D., Kamil, R. Z., & Hintono, A. (2024). Pengaruh egg replacer terhadap karakteristik egg-free mayonnaise probiotik. Agrointek : Jurnal Teknologi Industri Pertanian, 18(4), 900–912. https://doi.org/10.21107/agrointek.v18i4.19117

Kementan. (2022). Statistik Konsumsi Pangan Tahun 2022. Pusat Data Dan Sistem Informasi Pertanian, Kementrian Pertanian Republik Indonesia, 1–132.

Lam, R. S. H., & Nickerson, M. T. (2013). Food proteins: A review on their emulsifying properties using a structure-function approach. Food Chemistry, 141(2), 975–984. https://doi.org/10.1016/j.foodchem.2013.04.038

Lasaji, H., Assa, J. R., & Taroreh, M. I. R. (2023). Kandungan Protein, Kekerasan Dan Daya Terima Cookies Tepung Komposit Sagu Baruk (Arenga microcarpa) Dan Kacang Hijau (Vigna radiata). Jurnal Teknologi Pertanian (Agricultural Technology Journal, 14(1), 57–71. https://doi.org/10.35791/jteta.v14i1.51040

Lee, K. A., & Brennand, C. P. (2005). Physico-chemical, textural and sensory properties of a fried cookie system containing soy protein isolate. International Journal of Food Science and Technology, 40(5), 501–508. https://doi.org/10.1111/j.1365-2621.2004.00948.x

Mohsen, S. M., Fadel, H. H. M., Bekhit, M. A., Edris, A. E., & Ahmed, M. Y. S. (2009). Effect of substitution of soy protein isolate on aroma volatiles, chemical composition and sensory quality of wheat cookies. International Journal of Food Science and Technology, 44(9), 1705–1712. https://doi.org/10.1111/j.1365-2621.2009.01978.x

Ndumuye, E., Langi, T. M., & Taroreh, M. I. R. (2022). Chemical Characteristics Of Muate Flour (Pteridophyta filicinae) As Traditional Food For The Community Of Kimaam Island. Jurnal Agroekoteknologi Terapan, 3(2), 261–268. https://doi.org/10.35791/jat.v3i2.44440

Novrini, S., Tata, K., & Dalimunthe, P. (2021). AGRILAND The percentage of breadfruit flour and sugar on the quality of cookies. 9(3).

Nurhamida Sari Siregar. (2014). Karbohidrat. Jurnal Ilmu Keolahragaan, 13(2), 38–44.

Park, H. R., Kim, G. H., Na, Y., Oh, J. E., & Cho, M. S. (2021). Physicochemical and sensory properties of protein-fortified cookies according to the ratio of isolated soy protein to whey protein. Food Science and Biotechnology, 30(5), 653–661. https://doi.org/10.1007/s10068-021-00909-9

Ramanda, M. R., Prameswari, A. F., & Ulfa, M. N. (2024). Effect of Variations of Roasting Temperature on the Physicochemical Properties of Robusta Coffee (Coffea canephora L.). Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering), 13(2), 405. https://doi.org/10.23960/jtep-l.v13i2.405-417

Ramanda, M. R., Putri, A. T., & Wahyuningtyas, A. (2023). Efek Olahan Cabai Merah Keriting (Capsicum annum L.) Terhadap Nilai Ph, Sukrosa, Viskositas dan Organoleptik Kecap Manis Nira Kelapa. Agritepa: Jurnal Ilmu Dan Teknologi Pertanian, 10(1), 53–66.

Ramanda, M. R., Saputri, N. O., & Wahyuningtyas, A. (2024). Pengaruh kaldu jamur terhadap nilai pH, protein dan organoleptik kecap manis nira kelapa. Agrointek : Jurnal Teknologi Industri Pertanian, 18(1), 9–17. https://doi.org/10.21107/agrointek.v18i1.16765

Riskiani, D., Ishartani, D., & Rachmawanti, D. (2014). PEMANFAATAN TEPUNG UMBI GANYONG (Canna edulis Ker.) SEBAGAI PENGGANTI TEPUNG TERIGU DALAM PEMBUATAN BISKUIT TINGGI ENERGI PROTEIN DENGAN PENAMBAHAN TEPUNG KACANG MERAH (Phaseolus vulgaris L.) UTILIZATION OF CANNA (Canna edulis Ker.) FLOUR AS SUBSITUTION O. Jurnal Teknosains Pangan, 3(1), 96–106. www.ilmupangan.fp.uns.ac.id

Rosania, S. P., Sukardi, S., & Winarsih, S. (2023). Pengaruh Proporsi Penambahan Pati Ganyong (Canna edulis Ker.) Terhadap Sifat Fisiko Kimia Serta Tingkat Kesukaan Cookies. Food Technology and Halal Science Journal, 5(2), 186–205. https://doi.org/10.22219/fths.v5i2.21937

Safitri, N. kadek eny. (2022). Pemanfaatan Base Genep Dalam Pembuatan Cookies. Jurnal Kuliner, 2(2), 59–64. https://doi.org/10.23887/jk.v2i2.40832

Sains, J., Pangan, T., Gula, K., Bengkuang, C., Ramanda, M. R., Amran, F. R., Nasution, S., Studi, P., Pangan, T., & Sumatera, I. T. (2025). PENGARUH KONSENTRASI ENZIM ALFA-AMILASE DAN GLUKOAMILASE TERHADAP. 10(4), 8743–8756.

Sarifudin, A., Ekafitri, R., Diki, N., Surahman, S., Khudaifanny, D., Febrianti, A., Putri, B., Besar, P., Teknologi, T., Guna, J. K. S., Tubun, N., & Barat, J. (2015). Pengaruh Penambahan Telur Pada Kandungan Proksimat, Karakteristik Aktivitas Air Bebas (Aw) Dan Tekstural Snack Bar Berbasis Pisang (Musa Paradisiaca) Effect Of Egg Concentration On Proximate, Water Activity (A W ) And Textural Properties Of Banana (Musa P. Agritech, 35(1), 1–8.

Soni, N., Kulkarni, A. S., & Patel, L. (2018). Studies on development of high protein cookies. ~ 439 ~ International Journal of Chemical Studies, 6(6), 439–444.

Suarni. (2009). Prospek Pemanfaatan tepung Jagung Untuk Kue Kering (cookies). Jurnal Litbang Pertanian, 28(2), 63–71. http://repository.ipb.ac.id/jspui/bitstream/123456789/26096/1/prosiding_seminar_teknologi_inovatif_pascapanen-45.pdf

Suseno, R., Palupi, N. S., & Prangdimurti, E. (2017). Alergenisitas Sistem Glikasi Isolat Protein Kedelai-Fruktooligosakarida (Allergenicity Properties of Soy Protein Isolate-Fructooligosaccaride Glycation Systems). Agritech, 36(4), 450. https://doi.org/10.22146/agritech.16770

Utama, A. N., & Anjani, G. (2016). Substitusi isolat protein kedelai pada daging analog kacang merah (Phaseolus vulgaris L.). Journal of Nutrition College, 5(4), 402–411. https://doi.org/10.14710/jnc.v5i4.16451

Widiantara, T. (2018). KAJIAN PERBANDINGAN TEPUNG KACANG KORO PEDANG (Canavalia ensiformis) DENGAN TEPUNG TAPIOKA DAN KONSENTRASI KUNING TELUR TERHADAP KARAKTERISTIK COOKIES KORO. Pasundan Food Technology Journal, 5(2), 146. https://doi.org/10.23969/pftj.v5i2.1045

Yanti. (2023). Kajian Karakteristik Organoleptik dan Nilai Gizi Biskuit Tinggi Protein Berbasis Tepung Kedelai(Glycine max L. Merill) dan Tepung Umbi Talas (Calocasia esculenta L. Schott). Jurnal Riset Pangan, 1(1), 108–124.

Z. Wulandari, & I. I. Arief. (2022). Review: Tepung Telur Ayam: Nilai Gizi, Sifat Fungsional dan Manfaat. Jurnal Ilmu Produksi Dan Teknologi Hasil Peternakan, 10(2), 62–68. https://doi.org/10.29244/jipthp.10.2.62-68