Pembuatan Susu Alternatif Kombinasi Singkong (Manihot esculenta) dan Kacang Koro Pedang (Canavalia ensiformis)

Authors

  • Wardatul Jamilah Program Studi Pendidikan Biologi, Fakultas Keguruan dan Ilmu Pendidikan, Universitas PGRI Argopuro Jember, Jalan Jawa Nomor 10, Jember, Jawa Timur 68121, Indonesia
  • Evi Hanizar Program Studi Pendidikan Biologi, Fakultas Keguruan dan Ilmu Pendidikan, Universitas PGRI Argopuro Jember, Jalan Jawa Nomor 10, Jember, Jawa Timur 68121, Indonesia
  • Sarwo Danuji Program Studi Pendidikan Biologi, Fakultas Keguruan dan Ilmu Pendidikan, Universitas PGRI Argopuro Jember, Jalan Jawa Nomor 10, Jember, Jawa Timur 68121, Indonesia

DOI:

https://doi.org/10.36312/biocaster.v5i4.618

Keywords:

Lactose-Free, Sword Koro Nuts, Cassava, Alternative Milk, Organoleptic Test

Abstract

This study aims to develop alternative dairy products based on local ingredients, namely cassava (Manihot esculenta) and koro sword beans (Canavalia ensiformis) as a solution for individuals with lactose intolerance, as well as to support the use of local foods. This study is an experimental study that evaluates the panelists' acceptability of four formulations of plant-based milk with a comparison of different ingredients. The production process includes detoxification, fermentation, and mixing in four formulations, namely P1 (100%:0%), P2 (75%:25%), P3 (50%:50%), and P4 (25%:75%). Organoleptic tests were performed on aroma, taste, and texture attributes using a six-level hedonic scale assessed by 15 untrained panelists. The results showed that the formulation with the dominance of koro sword beans (P4: 25% cassava and 75% sword koro beans) was most preferred in terms of taste and texture, while the best aroma was found in the P3 formulation (50%:50%). Analysis of nutritional content showed that the P2 formulation had the highest carbohydrate content (14.68 mg/g), while the P3 formulation had the highest protein content (7.87 mg/g). This product has the potential to be a nutritious, functional, and sensorially acceptable local plant-based milk.

Downloads

Download data is not yet available.

References

Anwar, E. K., Maenun, M., Saniah, S., Sari, L. P., Rahmah, P., Safnowandi, S., & Karmana, I. W. (2024). Abon Merapi (Mente Rasa Sapi) sebagai Bukti Kecintaan terhadap Kearifan Lokal Masyarakat Lombok Timur. Nuras : Jurnal Pengabdian Kepada Masyarakat, 4(2), 33-39. https://doi.org/10.36312/nuras.v4i2.261

Astari, N. M., & Efelina, V. (2021). Penerapan Metode Participatory Rural Appraisal (PRA) pada Susu Kedelai di Desa Kutagandok. Integritas : Jurnal Pengabdian, 5(1), 164-176. https://doi.org/10.22146/bb.50890

Azizah, F. A., Lunggani, A. T., & Laily, N. (2025). Karakteristik Mikrobiologis, Kimiawi, dan Profil Asam Amino dari Sari Kacang Koro Pedang (Canavalia ensiformis) yang Difermentasi Menggunakan Symbiotic Culture of Bacteria and Yeast (SCOBY). Jurnal Teknologi Pangan, 9(1), 28-36. https://doi.org/10.14710/jtp.2025.44237

Defri, I., Nurhamzah, L. Y., Natasyari, D. D. S., Lestari, I. P. C., & Putra, A. Y. T. (2022). Potensi Tiwul dalam Upaya Diversifikasi Pangan serta Perkembangan Inovasinya sebagai Pangan Fungsional. Muhammadiyah Journal of Nutrition and Food Science (MJNF), 3(1), 17-26. https://doi.org/10.24853/mjnf.3.1.17-26

Fadli R. (2022). Retrieved July 26, 2025, from HALODOC. Interactwebsite: https://www.halodoc.com/artikel/mengenal-kacang-koro-manfaat-dan-nilai-gizi-yang-terkandung

Fahrullah, F., Ervandi, M., Mokoolang, S., Gobel, Y. A., & Djibran, M. M. (2023). Pendampingan Pembuatan Chicken Nugget Singkong untuk Meningkatkan Keanekaragaman Produk Pangan Hewani. Jurnal Pengabdian Magister Pendidikan IPA, 6(1), 358-362. https://doi.org/10.29303/jpmpi.v6i1.2973

Jaeger, S. R., Matos, A. D. D., Oduro, A. F. F., & Hort, J. (2024). Sensory Characteristics of Plant-based Milk Alternatives: Product Characterisation by Consumers and Drivers of Liking. Food Research International, 180(1), 1-16. https://doi.org/10.1016/j.foodres.2024.114093

Kementerian Kesehatan Republik Indonesia. (2021). Tabel Angka Kecukupan Gizi yang Dianjurkan untuk Masyarakat Indonesia Berdasarkan Umur, Jenis Kelamin, Aktivitas Fisik, dan Kondisi Fisiologis. Jakarta: Direktorat Gizi Masyarakat, Kementerian Kesehatan Republik Indonesia.

Maris, I., & Radiansyah, M. R. (2021). Review of Plant-based Milk Utilization as a Substitute for Animal Milk. Food Scientia : Journal of Food Science and Technology, 1(2), 103-116. https://doi.org/10.33830/fsj.v1i2.2064.2021

Nareswara, A. R., & Anjani, G. (2017). Studi tentang Susu Almond dan Kentang sebagai Alternatif Minuman Fungsional untuk Anak Autis. Journal of Nutrition College, 5(4), 269-279. https://doi.org/10.14710/jnc.v5i4.16421

Rahman, S. K., Albanna, M. H., & Putra, R. N. (2017). Penurunan Kolesterol pada Susu Singkong Termodifikasi dengan Penambahan Biji Pepaya yang Diaplikasikan pada Tikus Dislipidemia. Quantum : Jurnal Inovasi Pendidikan Sains, 8(2), 59-68. https://doi.org/10.20527/quantum.v8i2.4014

Setiarto, R. H. B., Jenie, B. S. L., Faridah, D. N., & Saskiawan, I. (2015). Kajian Peningkatan Pati Resisten yang Terkandung dalam Bahan Pangan sebagai Sumber Prebiotik. Jurnal Ilmu Pertanian Indonesia, 20(3), 191-200. https://doi.org/10.18343/jipi.20.3.191

Shabrina, N. (2017). Pengaruh Subtitusi Tepung Terigu dengan Tepung Kacang Koro Pedang (Canavalia ensiformis L.) dan Lama Fermentasi terhadap Karakteristik Roti Tawar. Skripsi. Universitas Pasundan.

Sharma, B., Keast, R., Gie, D., Nolvachai, Y., & Costanzo, A. (2025). Impact of Protein on Sensory Attributes and Liking of Plant-based Milk Alternatives. Food Quality and Preference, 133(1), 1-11. https://doi.org/10.1016/j.foodqual.2025.105617

Downloads

Published

2025-10-01

How to Cite

Jamilah, W., Hanizar, E., & Danuji, S. (2025). Pembuatan Susu Alternatif Kombinasi Singkong (Manihot esculenta) dan Kacang Koro Pedang (Canavalia ensiformis). Biocaster : Jurnal Kajian Biologi, 5(4), 588–596. https://doi.org/10.36312/biocaster.v5i4.618