Pengaruh Proporsi Penambahan Air Pengekstraksi Dan Jumlah Bahan Penstabil Terhadap Karakteristik Susu Kacang Hijau (Phaseolus Radiatus , L,)

Triyono, Agus and Rahman, Nurhaidar and Andriana, Yusuf Pengaruh Proporsi Penambahan Air Pengekstraksi Dan Jumlah Bahan Penstabil Terhadap Karakteristik Susu Kacang Hijau (Phaseolus Radiatus , L,). Pengaruh Proporsi Penambahan Air Pengekstraksi Dan Jumlah Bahan Penstabil Terhadap Karakteristik Susu Kacang Hijau (Phaseolus Radiatus , L,). (Submitted)

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    Abstract

    Mungbean (Phaseolus radiatus L.) has content a lot of makro nutrient such as protein, mineral, and vitamin, also low fat. The objective of this research was to study effect of proportion water as solvent on extraction and stabilizer addition to mungbean milk quality characteristic. The Group Randomized Design was used to identify two experiment factors to mungbean milk quality characteristic. The result showed that proportion of water as solvent on extraction (A) and interaction of water and stabilizer addition (AS) has significant effect to protein, fat, total soluble solid, and pH of mungbean milk, but stabilizer addition (S) has not. The optimum experiment factor from organoleptic and proximate analize to quality of mungbean milk was a2s2 (proportion water addition as solvent on extraction is a2= 8 :1 and stabilizer addition is s2=600 ppm). It’s content of protein 1,30 %, fat 0,16 %, total soluble solid 19, 16 5, and pH 6,51. The result of quality characteristic analize showed that mungbean milk quality that produced include of SNI soybean milk. Kata Kunci : mungbean, mungbean milk, lactose intolerant

    Item Type: Article
    Subjects: 600 Teknologi
    Divisions: UNSPECIFIED
    Depositing User: Wikan Pinandhito
    Date Deposited: 13 Jul 2011 07:46
    Last Modified: 13 Jul 2011 07:46
    URI: http://repository.upnyk.ac.id/id/eprint/553

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