PERTANIKA JOURNAL OF SCIENCE AND TECHNOLOGY

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.

• Bestari, A. V., Darmanti, S., & Parman, S. (2018). Physiological responses of soybean [Glycine max (L.) Merr.] varieties Grobogan to different shade levels. Biospecies, 11(2), 53-62.

• Chen, J., Wu, Y., Yang, C., Xu, X., & Meng, Y. (2017). Antioxidant and hypolipidemic effects of soymilk fermented via Lactococcus acidophilus MF204. Food & Function, 8(12), 4414-4420. https://doi.org/10.1039/C7FO00701A

• da Silva Fernandes, M., Lima, F. S., Rodrigues, D., Handa, C., Guelfi, M., Garcia, S., & Ida, E. I. (2017). Evaluation of the isoflavone and total phenolic contents of kefir-fermented soymilk storage and after the in vitro digestive system simulation. Food Chemistry, 229, 373-380. https://doi.org/10.1016/j.foodchem.2017.02.095

• El-Nashar, W. Y., & Elyamany, A. H. (2018). Value engineering for canal tail irrigation water problem. Ain Shams Engineering Journal, 9(4), 1989-1997. https://doi.org/10.1016/j.asej.2017.02.004

• Heralova, R. S. (2016). Possibility of using value engineering in highway projects. Selected Papers from Creative Construction Conference 2016, 164, 362-367. https://doi.org/10.1016/j.proeng.2016.11.631

• Kim, M. J., McKenna, H., Park, C. G., Ketefian, S., Park, S. H., Galvin, K., & Burke, L. (2020). Global assessment instrument for quality of nursing doctoral education with a research focus: Validity and reliability study. Nurse Education Today, 91, Article 104475. https://doi.org/10.1016/j.nedt.2020.104475

• Krisnawati, A., & Adie, M. M. (2015). Selection of soybean Genotypes by seed size and its prospects for industrial raw material in Indonesia. The First International Symposium on Food and Agro-Biodiversity Conducted by Indonesian Food Technologists Community, 3, 355-363. https://doi.org/10.1016/j.profoo.2015.01.039

• Kuntyastuti, H., & Lestari, S. A. D. (2017). Application of manure and NPK fertilizer on Grobogan variety and Aochi/W-C-6-62 soybean as promise line in lowland Vertisol Ngawi, Indonesia. Nusantara Bioscience, 9(2), 120-125. https://doi.org/10.13057/nusbiosci/n090205

• Li, Y., Chen, M., Deng, L., Liang, Y., Liu, Y., Liu, W., Chen, J., & Liu, C. (2021). Whole soybean milk produced by a novel industry-scale micofluidizer system without soaking and filtering. Journal of Food Engineering, 291, Article 110228. https://doi.org/10.1016/j.jfoodeng.2020.110228

• Ma, L., Li, B., Han, F., Yan, S., Wang, L., & Sun, J. (2015). Evaluation of the chemical quality traits of soybean seeds, as related to sensory attributes of soymilk. Food Chemistry, 173, 694-701. https://doi.org/10.1016/j.foodchem.2014.10.096

• Martinson, K. L., Hathaway, M., Jung, H., & Sheaffer, C. (2012). The effect of soaking on protein and mineral loss in orchardgrass and alfalfa hay. Journal of Equine Veterinary Science, 32(12), 776-782. https://doi.org/10.1016/j.jevs.2012.03.007

• Mazumder, M. A. R., & Hongsprabhas, P. (2016). A review on nutrient quality of soymilk powder for malnourished population. Pakistan Journal of Nutrition, 15(6), 600-606. https://doi.org/10.3923/pjn.2016.600.606

• Ministry of Agriculture. (2008). Agriculture Minister Decree No: 238/Kpts/SR.120/3/2008 about Grobogan soybean. Ministry of Agriculture. Retrieved February 24, 2021, from http://en.litbang.pertanian.go.id/reshighlight/pangan/grobogan

• Mustikawati, D. R., Mulyanti, N., & Arief, R. W. (2018). Productivity of soybean on different agroecosystems. International Journal of Environment Agriculture and Biotechnology, 3(4), 1154-1159. http://dx.doi.org/10.22161/ijeab/3.4.1

• Nilufer-Erdil, D., Serventi, L., Boyacioglu, D., & Vodovotz, Y. (2012). Effect of soy milk powder addition on staling of soy bread. Food Chemistry, 131(4), 1132-1139. https://doi.org/10.1016/j.foodchem.2011.09.078

• Ningrum, I. H., Irianto, H., & Riptanti, E. W. (2018). Analysis of soybean production and import trends and its import factors in Indonesia. IOP Conference Series: Earth and Environmental Science, 142, Article 012059. https://doi.org/10.1088/1755-1315/142/1/012059

• Rouhparvar, H., & Panahi, A. (2015). A new definition for defuzzification of generalized fuzzy numbersand its application. Applied Soft Computing, 30, 577-584. http://dx.doi.org/10.1016/j.asoc.2015.01.053

• Sarkar, T., Bhattacharjee, R., Salauddin, M., Giri, A., & Chakraborty, R. (2020). Application of fuzzy logic analysis on pineapple rasgulla. International Conference on Computational Intelligence and Data Science, 167, 779-787. https://doi.org/10.1016/j.procs.2020.03.410

• Sui, X., Sun, H., Qi, B., Zhang, M., Li, Y., & Jiang, L. (2018). Functional and conformational changes to soy proteins accompanying anthocyanins: Focus on covalent and non-covalent interactions. Food Chemistry, 245, 871-878. https://doi.org/10.1016/j.foodchem.2017.11.090

• Tan, L., Nuffer, H., Feng, J., Kwan, S. H., Chen, H., Tong, X., & Kong, L. (2020). Antioxidant properties and sensory evaluation of microgreens from commercial and local farms. Food Science and Human Wellness, 9(1), 45-51. https://doi.org/10.1016/j.fshw.2019.12.002

• Toro-Funes, N., Bosch-Fusté, J., Latorre-Moratalla, M. L., Veciana-Nogués, M. T., & Vidal-Carou, M. C. (2015). Isoflavone profile and protein quality during storage of sterilised soymilk treated by ultra high pressure homogenisation. Food Chemistry, 167, 78-83. https://doi.org/10.1016/j.foodchem.2014.06.023

• Toro-Funes, N., Bosch-Fusté, J., Veciana-Nogués, M. T., & Vidal-Carou, M. C. (2014). Changes of isoflavones and protein quality in soymilk pasteurised by ultra-high-pressure homogenisation throughout storage. Food Chemistry, 162, 47-53. https://doi.org/10.1016/j.foodchem.2014.04.019

• Viana, J. S., Gonçalves, E. P., Silva, A. C., & Matos, V. P. (2013). Climatic conditions and production of soybean in Northeastern Brazil. In A Comprehensive Survey of International Soybean Research (p. Ch. 18). IntechOpen. https://doi.org/10.5772/52184

• Wang, Q., Liu, C., Jing, Y., Fan, S., & Cai, J. (2019). Evaluation of fermentation conditions to improve the sensory quality of broomcorn millet sour porridge. LWT, 104, 165-172. https://doi.org/10.1016/j.lwt.2019.01.037

• Yao, H., Zuo, X., Zuo, D., Lin, H., Huang, X., & Zang, C. (2020). Study on soybean potential productivity and food security in China under the influence of COVID-19 outbreak. Geography and Sustainability, 1(2), 163-171. https://doi.org/10.1016/j.geosus.2020.06.002

• Yasin, U. A., Horo, J. T., & Gebre, B. A. (2019). Physicochemical and sensory properties of tofu prepared from eight popular soybean [Glycine max (L.) Merrill] varieties in Ethiopia. Scientific African, 6, Article e00179. https://doi.org/10.1016/j.sciaf.2019.e00179

• Zikri, I., Safrida, S., Susanti, E., & Putri, R. A. (2020). Analysis of trend and determinant factors of imported soybean in the period of 2003-2022. Advances in Food Science, Sustainable Agriculture and Agroindustrial Engineering, 3(1), 17-24. https://doi.org/10.21776/ub.afssaae.2020.003.03