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Design of Soymilk Product Development from Grobogan Soybean Variety in Indonesia

Andita Sayekti, Atris Suyantohadi, Mirwan Ushada and David Yudianto

Pertanika Journal of Social Science and Humanities, Volume 29, Issue 3, July 2021

DOI: https://doi.org/10.47836/pjst.29.3.46

Keywords: Grobogan soybean, product development, soymilk, value engineering

Published on: 31 July 2021

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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ISSN 0128-7702

e-ISSN 2231-8534

Article ID

JST-2506-2021

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