Pengeringan dengan spray dryer dapat memperpanjang umur simpan susu kedelai. Tujuan penelitian ini mengetahui pengaruh jenis flavoring agent dan kkonsentrasi maltodekstrin terhadap karakteristik fisik dan sensoris produk susu tempe busuk spray-dried. Aktivitas antioksidan yang terdapat pada produk susu spray-dried kedelai tempe busuk yang paling disukai diukur dengan metode DPPH. Penelitian ini menggunakan rancangan acak lengkap dirancang. Formulasi produk susu kedelai tempe busuk spray-dried terbaik menurut penilaian konsumen yaitu formulasi jenis flavour pandan dengan kadar maltodekstrin 5%. Hasil aktivitas antioksidan tertinggi diperoleh dari perlakuan jenis flavor jahe yaitu 43,04%. Sedangkan aktivitas antioksidan dari jenis flavor pandan yaitu 36,52%. Kata Kunci : Antioksidan, Flavor, Spray-drying, Susu kedelai

Spray drying can extend the shelf life of soy milk. The purpose of this study was to determine the physical and sensory characteristics of spray-dried over-ripe soybean tempe milk products as affected by flavouring agent and concentration of maltodextrin. Antioxidant activity was determined using DPPH method. Full randomised design with two factors was employed in the methodology. The most preferred spray-dried over-ripe tempe milk product was that containing pandan flavour and 5% maltodextrin. The highest antioxidant activity (43.04%) was shown by ginger-flavoured milk.. While the antioxidant activity of that with pandan flavour was 36.52%. Key Words : Antioxidant, Flavour, Spray-drying, over-ripe tempe milk