PENGARUH WAKTU PENGUKUSAN JAGUNG KUNING DAN PEMANASAN SUSU KEDELAI JAGUNG TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK PRODUK
Abstract: The aim of this
research is to study the effects of the time of steaming corn and heating
treatment on physicochemical and sensory properties of soy-corn milk. Level of
the time of steaming corn were 15 minutes, 30 minutes, and 45 minutes while the
method of heating soy-corn milk made with pasteurization and sterilization. The
results showed that time of steaming corn affects total sugars, protein
content, and colloidal stability of soy-corn milk. The longer time of steaming
corn, the increased levels of total sugars, protein content, and colloidal
stability of soy-corn milk occured. Heating treatment affects total dissolved
solids, total sugar content, viscosity and colloidal stability of soy-corn
milk. An open heating method of pasteurization produced higher total dissolved
solids, total sugar content, viscosity and colloidal stability than those of
sterilization method. The time of steaming corn and heating method of soy-corn milk
has no effect on appearance and taste preferences.
Penulis: Grace Purwanegara,
Chatarina Yayuk Trsinawati, Ignatius Srianta
Kode Jurnal: jppertaniandd130527
