EFFECTS OF ADDITION OF RED BEANS, AREN BROWN SUGAR, AND SODIUM ALGINATE ON THE QUALITY OF CORN MILK

• Main Author: Eka Ramdhani, Sulistia
• Format: Final Project
• Language: Indonesia
• Subjects: Kimia
• Online Access: https://digilib.itb.ac.id/gdl/view/79570
• Institution: Institut Teknologi Bandung

Lactose intolerance is the body's inability to digest lactose. Vegetable milk is considered to be a solution for sufferers of lactose intolerance. Corn as vegetable milk is an alternative substitute for milk made from nuts because of its pleasant smell and taste. Also, add red beans to increase protein levels and palm brown sugar as a sweetener to improve taste. This research aims to determine the composition of corn, red beans, and palm sugar in making corn milk and the effect of adding red beans, palm brown sugar, and edible film. The analysis carried out consisted of organoleptic tests to determine the interest and composition of corn milk which is most liked by the public, fat content test, soluble protein content test, food fiber content test, carbohydrate content test, vitamin B1 content test, shelf life test, and emulsion stability test. The corn milk most preferred by the panelists was sample M2GN2A4 with the composition of corn milk with the addition of 10% red beans (w/w corn), palm brown sugar 6% (w/v), glycerol 3% (v/v), and sodium alginate 0.1% (w/v). M2GN2A4 corn milk has a fat content of 4.285 ± 0.883% (w/v), a soluble protein content of 3,000 ± 1.268 mg/mL, a soluble dietary fiber content of 14.15 ± 0.636 mg/mL and an insoluble dietary fiber content of 12.85 ± 1.061 mg/mL, carbohydrate content 175,506 ± 3,064 mg/mL, vitamin B1 content 0,776 ± 0,058 mg/mL, has an emulsion change rate order of 0, has a 2nd order decay rate at room temperature and begins to rot at 23.2 hours after production, and in cold temperatures maintains pH within the SNI quality requirements for 26 days. Based on organoleptic tests, adding red beans provides a significant color difference, and adding palm brown sugar provides a significant difference in texture and taste.