EVALUASI KUALITAS PRODUK SUSU KECAMBAH KACANG HIJAU, KAJIAN DARI UMUR KECAMBAH DAN KONSENTRASI Na-CMC
Abstract: Mung bean (Phaseolus
radiatus L.) is one kind of nuts that have been widely known throughout the
community. Mung beans contain high nutrient value, so it has the potential to
be developed into refined products such example is a highly nutritious
vegetable milk. This studyaims to determine the effect of age of sprouts and
Na-CMC concentration on the quality of milk produced mung bean sprouts. The
research method using a randomized block design (RBD),which consists of two
factors and factorial arranged. The first factor is the age of sprouts (K) which
sprouts 12 hours, 24 hours and 36 hours. While the second factor is the
concentration ofNa-CMC (N) of 0.2%, 0.3% and 0.4%. From each treatment was
repeated three times. Analysisthat used to milk mung bean sprouts are the
levels of protein, vitamin C, fat content, viscosity andorganoleptic test
consists of aroma, flavor and color.
The results showed that there was no significant interaction between the
two levels of a factor. At the age of sprouts showed treatment differences were
highly significant effect on levelsof protein, vitamin C and viscosity, but did
not show significant differences in the effects on fat content. While treatment
concentrations of Na-CMC manunjukkan no significant difference in theeffect of
the protein content, vitamin C, fat content and viscosity, but the addition of
Na-CMC concentration can increase the viscosity of milk. Organoleptic
assessment results showed that thetreatment of the aroma that gets the highest
percentage was K1N1 (sprouts aged 12 hours at aconcentration of 0.2% Na-CMC),
treatment K1N3 (sprouts aged 12 hours at a concentration of Na-CMC 0.4%)
received the highest percentage the flavor while for the color treatment that
getsthe highest percentage was K1N3 (age sprouts 12 hours with concentrations
of Na-CMC 0.4%) and K2N3 (age sprouts 24 hours with concentrations of Na-CMC
0.4%).
Penulis: Agnes Saferina Yua
Wea, Richardus Widodo, Yakobus Agus Pratomo
Kode Jurnal: jptindustridd140653
