FORTIFIKASI JAGUNG MANIS DAN KACANG HIJAU TERHADAP SIFAT FISIK, KIMIA DAN ORGANOLEPTIK SUSU JAGUNG MANIS KACANG HIJAU
ABSTRACT: Sweet corn-mung bean
milk can be used to helping increasing the nutrition status of the society .
This research was aimed to find the formulation of sweet corn and mung bean
that produce sweet corn-mung bean milk with the best physical, chemical and
sensory characteristics and is accepted by consument. The experiment was
arranged in a completely block randomized design (CBRD) withy one factor and
three replications. The treatments were five
formulations of sweet corn and
mung bean , they were 3:1 (F1), 2:1 (F2), 1:1 (F3), 1:2 (F4), and 1:3
(F5) (w/w). The data were analysed using analysis of variance, and then
continued with 1 % and 5 % Least Significant Different Test. The
determinination of the water addition that produced mung bean-sweet corn milk
that is compliance with the total solid in SNI (11.5 %) was done in the
preliminary research.
The preliminary research result showed that mung bean sweet corn milk has
total solid of 15-19% for all of formulations, while the best favorable milk
was milk with the formulation: water
that is at 1:10. The result of the main research showed that the
stabilityobjectively, protein content, and organoleptic characteristic were not
significanly different among sweet corn and mung bean formulations, but the
stability visually, the viscosity, soluble total solid and fat content were
significanltly different among sweet corn and mung bean formulation. According
to the SNI (soluble total solid, protein and fat contents) are the formulation
that have met the soy milk quality standard, but the best formulation was found
in F2, with the protein content of
3,183% , fat content of 3,667%, and the most favourable formulation was F2 formulation with 1, 893 score. The result
of amino acid analysis on the best mung bean-sweet corn milk showed that five
types of essential amino acid (threonine, valine, isoleucine, leucine and
lysine) have not met the amino acid standard yet by FAO (1973). In conclusion,
the combination of sweet corn and mung bean become mung bean sweet corn milk
has not overcome the lack of lysine on corn and methionine on mung bean yet.
Keywords: ,Amino acid, sweet corn, mung bean
Penulis: Sri Setyani, Medikasari,
Wahyu Indra Astuti
Kode Jurnal: jppertaniandd090038
