Effects of the Ratio of Red Bean (Phaseolus vulgaris) to Water and Addition of Beet Extract (Beta vulgaris) to Red Bean Milk

• Main Author: Fauzan Fitranandhika, Naufal
• Format: Final Project
• Language: Indonesia
• Subjects: Kimia
• Online Access: https://digilib.itb.ac.id/gdl/view/42523
• Institution: Institut Teknologi Bandung

Vegetable milk derived from soybeans has an unpleasant taste and odor, so an alternative ingredient is needed. namely kidney beans added with beet extract. This study aims to make red bean milk with the preferred composition of red bean and water and determine the effect of adding beet extract on the quality of red bean milk. This research was conducted by making red bean milk with a ratio of red beans and water, 1: 5. 1:10, 1:15, and 1:20. Tile optimal composition is determined by organoleptic test of texture and determination of viscosity with Ostwald viscometer. The making of red bean-beet milk was done by adding beet extract by 2%, 4%, 6%, and I 0% w/v. Furthermore, glycerol 3% v/v and sodium alginate 0.2% w/v are added to make stable milk. An organoleptic test was carri ed out on the texture, aroma, taste, and color and the data obtained were analyzed using ANOVA. The stability was tested by determining the rate of precipitation using the UV-Vis spectrophotometric method (), = 650 nn1) and the viscosity using the Ostwald viscometer. Shelf life was tested by measuring the pH using a pH meter measured for 6 days at room temperature. Carbohydrate content was detetmined using the Luff-Schrool method while protein content was determined using the Kjeldahl method. A red bean and water ratio of 1:15 was favored by 14 people from 23 panelists with a viscosity of 2,076 mPa.s (similar to commercial cow's milk ). Based on the organoleptic test on red bean-beet milk, beetroot extract was not significantly affected (P <0.05) on the taste, aroma, and texture components but had a signjficant effect on the color component (P> 0.05). The addition of 6%1 beet extract is the most preferred red bean milk by panelists with an average preference val ue of 3.02 ( somewhat like). Addition of glycerol and sodium alginate change the rate of deposition of red bean-beet milk from order 2 to order I to obtain a more stable milk. The shelf life of red bean milk without the addition of beet extract is 2 days while the milk added with beet extract has a shelf life of 4 days. Red bean milk protein and carbohydrate content increased with the addition of 6% v I v beet extract. Protein levels increased from 2.48% to 2.54% while carbohydrates increased from 7.20% to 8.52%.