EFFECTS OF ADDITION OF GERMINATED MUNG BEAN AND SODIUM ALGINATE ON THE QUALITY OF CORN MILK
Corn milk is vegetable milk made from corn (Zea mays L.). Corn is a cereal plant that is rich in dietary fiber, but has a smaller protein content than beans. Therefore, in this study, variations in the addition of germinated mung beans to corn milk were made in concentrations of 0%; 5%; 10%; and 15%...
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| Format: | Final Project |
| Language: | Indonesia |
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| Online Access: | https://digilib.itb.ac.id/gdl/view/65333 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Corn milk is vegetable milk made from corn (Zea mays L.). Corn is a cereal plant that is rich in dietary fiber, but has a smaller protein content than beans. Therefore, in this study, variations in the addition of germinated mung beans to corn milk were made in concentrations of 0%; 5%; 10%; and 15% to increase the protein content of corn milk. This corn milk will then be analyzed for its shelf life stability using the pH measurement method in a certain time measured at room temperature of 25oC and 4oC to determine how long the corn milk is still suitable for consumption. In addition, variations in the addition of edible film were made to samples of corn milk which were measured for their shelf life. Based on the results of the experiment, the temperature of the product's storage and the addition of the edible film can affect the shelf life of corn milk. A shelf life of corn milk samples with the addition of 0,05% sodium alginate (w/v) and 3% glycerol (v/v) shelf life is obtained at room temperature of ±25oC and 4oC for 6 days and 8 days, respectively. Furthermore, on corn milk, organoleptic test were carried out as well as analysis of public interest through questionnaires. The results of organoleptic tests on 28 respondents showed that in terms of color, aroma, taste, and texture, corn milk with the addition of edible film was preferable compared the one without the addition of edible film. Meanwhile, the analysis of public interest using online questionnaires showed that 70,71% of 140 respondents were interested in corn-based vegetable milk products, and when given a photo of corn milk products which were varied with the addition of germinated mung beans, 53,57% of them chose B11 (100% corn milk without the addition of germinated mung beans. |
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