PENGARUH PENAMBAHAN KACANG MERAH DAN PENSTABIL GUM ARAB TERHADAP MUTU SUSU JAGUNG
ABSTRACT: This study was
conducted to determine the process of making of corn milk with the addition of
red beans and arabic gum. This research was conducted using a completely
randomized design with two factors, namely the number of red beans; 0%, 10%,
20% and 30% of the weight of the corn and the concentration of arabic gum ; 0%,
0,1%, 0,2% and 0,3%. The parameters analyzed were fat content, protein content,
total solids, viscosity, pH, organoleptic of color, aroma and flavor. The
results showed that the amount of red bean had highly significant effect on
levels of protein, total solids, viscosity and aroma and
had no significant
effect on fat
content, pH, color
and flavor. Concentration
of arabic gum
had highly significant effect on
total solids and viscosity, and had significant effect on protein content and
had no different effect on fat content, pH, organoleptic color, aroma and
flavor. Interaction of the amount of red bean and arabic gum had highly significant effect
on total solids
and viscosity, and
had no significant
effect on fat
content, protein content,
pH, organoleptic color, aroma and flavor. Amount of red beans of 30% and
0,3% of arabic gum produced the best quality of corn milk.
Penulis: Misail Meliala, Ismed
Suhaidi, Rona J. Nainggolan
Kode Jurnal: jppertaniandd140226
