EFFECT OF TEMPEH AND SODIUM ALGINATE ADDITION ON COM MILK

• Main Author: Dwi Puspiturasia, Angela
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/47360
• Institution: Institut Teknologi Bandung

Com milk is vegetable milk made from com (Zea mays L.). Com is a cereal plant that is rich in dietary fiber. but has an incomplète amino acid content coinpared to nuts. So that, in this study variations in the addition of tempeii into com milk with a concentration of 0%, 5%, 10%, 15%, and 20% to increase the protein content of com milk. This corn milk wül then be analyzed for the stability of the emulsion by adding edible film to get a stable milk emulsion with the order of deposition rate method and the stability of the shelf life with the pH measurement method in a certain time to find out how long the com milk is still suitable for consumption. In addition, nutrition from com milk will be analyzed, which includes protein testing by the Kjehdal method, carbohydrate testing by the Luff school method, total food fiber tosting by the enzymatic method, and fat testing by the gravimetric method. This com milk will also be extracted to take its active compounQ namely §-carotene and to see its wavelength with a UV- vis spectrophotometer to show the presence or absence of thèse compounds in the sainple of com milk. Furthermore, com milk is also organoleptic iested to determine people's preference for corn milk, judged by their color. aromæ texture and taste. Based on the rcsuits of the study, milk favored by the public is corn milk with the addition of tempeh 15% (w / w) and the optimum edible film is sodium alginate 0.05% (w / v) and glycerol 3% (v / v), with a shelf life, which is 4.5 days at a temperature of 25-26 C and the quality levels of protein. far carbohydrates totai food fiber, and fat are 0.85 0.02% (w / w); 3,2647 1J289% (w / W); 49.5 6.36 mg / mL; and 26.55 mg / mL. B-carotene acovity test showed that thc §-carotene compound was suspected in com milk .