PEMBUATAN SUSU JAGUNG DENGAN PENGAYAAN KACANG HIJAU BERGERMINASI DAN PENAMBAHAN CMC SEBAGAI PENSTABIL
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.
Penulis: Cokro H Harianja,
Herla Rusmarilin, Era Yusraini
Kode Jurnal: jppertaniandd150025
