Making a soy milk is one of an appropriate utilization, because of the milk which produced has a protein

content which is almost the same with protein content in cow’s milk. The benefit of using a soybean
become an ingredient for making soy milk, are it has a low price than other protein provenience,
moreover, the soybean can growth well in tropical area with dry air and the soil which contained a lot of
organic materials, so it’s easy to find the soybean in Indonesia, because Indonesia has a tropical climate.
If it viewed in terms of its contents, the soybean has more nutrition content than other bean. Every 100
grams of soybean has the following nutrition content:

COMPONENT SOYBEAN MILK COW’S MILK

Calori (Kkal) 41,00 61,00
Protein (g) 3,50 3,20
Fat (g) 2,50 3,50
Carbohydrate (g) 5,00 4,30
Calcium (mg) 50,00 143,00
Fosfor (g) 45,00 60,00
Ferrum (g) 0,70 1,70
Vitamin A (SI) 200,00 130,00
Vitamin B1 (tiamin)(mg) 0,08 0,03
Vitamin C (mg) 2,00 1,00
Water (g) 87,00 88,33

Sumber : Direktorat Gizi, depkes RI dalam Sutrisno, 2006

Yet, soy milk has a beany flavor, so soy milk not too interesting to consumed by people. So that’s why,
need some innovation in order to make the soy milk can be fancied by many people, one innovation
which can be practice is by adding a ginger extract in it making process. The aim of adding a ginger
extract is for clearing up the beany flavor in soy milk, furthermore a ginger can to be an antioxidant and
antimicrobe because it can hamper an e-coli and bacillus growth, so when it gives in soy milk, it will
extend the storability of soy milk mentioned.

Ginger soy milk production through a several stages:

1. The making of ginger extract.

Firstly, wash and cleaned up the ginger, then slice the ginger thinly by using the slicing, so the
pieces are same. After that, going to drying process by using the cabinet dryer at the
temperature 600C at least six hours. When it dry, the ginger is mashed by using dry blender,
then make the size same by using sieve with size 80 mesh. The ginger powder which has been
sifting is added with a hot water in temperature 60 0C with the ratio of ginger powder and water
is 1:10 (b/v). The ginger powder sifting product is strained, till get a ginger extract. Than a ginger
extract is adding in soy milk with variant concentration from 0%, 2%, and 3% (v/v).
 Ginger Rhizome

Clean Water Washing

Slicing

Drying in cabinet dryer at temp 60 0C

at least 6 hours

Grinding

Sifting at 80 mesh

Dry ginger powder

20 gr

Hot water
Stirring

Filtration

Ginger Extract

Gambar 3.1. Diagram Alir Ekstrak Jahe

2. The making of ginger soy milk powder.

First step is doing a sorting on soybean, in this process, a bean which has good quality, and
which deformed are separated, in order to make a good milk production with high quality. Then,
the seed is soaked in water with a ratio of soybean and water is 1:3, the aim of this treatment is
for softing the seed and clear up the beany flavor. Then, the soybean which is soaked has
washed and cod peeling. After that, the soybean is boiled at least 30 minutes for softing a seed
and impair an lipoksigenase enzyme activity.
The next step is process to grind the soybean by adding some water with the ratio of soybean
and water is 1:3. Then, the proceeds be in the form of soy pulp is be strained to get a soy milk.
So, that milk is heated in temperature at least 90 0C. The next process is adding the ginger
extract in different concentrate 0%, 2%, and 3% (v/v) and 10% maltodekstrin as a contents.
Get into, the last step is, soy milk dry processing by spray dryer with temperature 110 0C and an
outlet 600C. The next processs is packaging using a wrapper from aluminium foil

Soybean sorting result

Soybean submersion with the ratio

of soybean and water is 1:3

Washing and husk exfoliation

Soybean seed boiling at least 30

minutes

Trituration by using blender with

ratio of soybean and water is 1:3

Pulp
Filtration

Filtrat