PEMBUATAN SUSU JAGUNG DENGAN PENGAYAAN KACANG HIJAU BERGERMINASI DAN PENAMBAHAN CMC SEBAGAI PENSTABIL

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ABSTRACT: This  research  was  conducted  to  determine  the  effect  of  ratio  of  sweet  corn  with  germinated  mung  bean  and  CMC concentration on quality of corn milk. This research was using a completely randomized factorial design with two factors: ratio  of  sweet  corn  with  germinated  mung  bean  (H):  100%:0%,  75%:25%,  50%:50%,  25%:75%,  0%:100%,  and  CMC concentration  (C):  0,1%,  0,3%,  0,5%.  Parameters observed  were fat  content, protein  content,  total  solid,  viscosity,  pH,  organoleptic of  color, taste  and aroma.The  result  showed that  the ratio of sweet corn  with  germinated  mung bean  had highly  significant  effect  on  fat  content,  protein  content,  total  solid,  viscosity,  pH,  and  organoleptic  value  of  color  and aroma; and had no significant effect on organoleptic of taste. CMC concentration had highly significant effect on protein content, total solid, and viscosity, and had no significant effect on fat content, pH, organoleptic value of color, taste and aroma. Interaction between ratio of sweet corn with germinated mung bean and CMC concentration had highly significant effect on viscosity, and had no significant effect on fat content, protein content, total solid, pH,  organoleptic of color, taste and aroma. The ratio of sweet corn with germinated mung bean of 25%:75% and 0,5% CMC produced the best corn milk.  
Keywords: CMC, corn milk, germinated mung bean, sweet corn
Penulis: Cokro H Harianja, Herla Rusmarilin, Era Yusraini
Kode Jurnal: jppertaniandd150025

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Jp Pertanian dd 2015