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 knownthroughout the community. Mung beans contain high nutrient value, so it has the potential to bedeveloped 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 milkproduced 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 afactor. 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 fatcontent. 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-CMCconcentration 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 ofNa-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%).Kata kunci: kacang hijau, susu kecambah kacang hijau, umur kecambah, kosentrasi Na-CMC

Effect of germination and eggshells nanocalcium fortification on characteristics of germinated mung bean drink (Vigna radiata.)

“…According to Wea et al (2014), in germinated seed plants there was an increase in vitamin synthesis, especially vitamin C (Wea et al, 2014). This situation is in accordance with the vitamin C content in the germinated mung bean drinks in this study (Table 3) so that the pH of the germinated mung bean drinka is low.…”

Sifat Fisik, Kimia dan Akseptabilitas Sirup Yang dibuat dengan variasi rasio Kacang Hijau-Lempuyang dan Jumlah Gula

“…Kacang lokal yang dikenal sebagai kacang hijau banyak digunakan di Indonesia (Ekafitri & Isworo, 2014). Dilihat dari kandungan gizinya, kacang hijau dapat dimanfaatkan sebagai makanan olahan karena memiliki kandungan gizi yang hampir sama dengan kacang kedelai (Saferina, Richardus, & Yakobus, 2014). 100 gram kacang hijau memiliki 1,2 gram lemak, 125 gram kalsium, dan 320 mg fosfor.…”

The Effect of the Percentage of Non-Dairy Cream and Moringa Leaves Filtrate on the Chemical and Organoleptic Characteristics of Peanut Ice Cream

“…CMC is Carboxy Methyl Cellulose which has the function of preventing the formulation of large crystals in ice cream [9]. The use of CMC is conducted for a good food texture because CMC is related to textural properties such as consistency, thickness, gel strength, and elasticity [10]. Making peanut ice cream with the addition of Moringa leaves filtrate to increase the nutritional value of ice cream and the addition of non-dairy cream to a good texture of ice cream.…”