INCREASE OF SHELF LIFE STABILITY AND KINETICS STUDY OF TYPE 1 BROWN RICE MILK THROUGH ADDITION OF ALGINATE EXTRACT FROM Sargassum binderi

Abstract

Brown rice milk is milk from brown rice. It is used lactose intolerance and low fat milk. This research aimed to use the sodium alginate extracted from Sargassum binderi as an stabilitazion and degradation of brown rice milk. Sargassum binderi seaweed taken from Sayang Heulang beach, Pameungpeuk Garut, West Java. The purpose of this research is increase the stability of milk and extend shelf life of brown rice milk. The method used was extraction alginate from Sargassum binderi and analysis of brown rice milk. The analysis were dye degradation, deposition rate and shelf life of brown rice milk. Result of this research was constant pH value of the composition of brown rice milk from various variations of the addition alginate until the 15 days to various compositions of adding alginate to milk. Then, the sedimentation rate of the effect addition alginate was in order 1. The addition of 1.2% alginate had the lowest deposition rate constant at 0,0171. The constant rate of deposition brown rice milk samples with the addition of 1.2% alginate which is 0.0022 was the best milk sample because it successfully suppressed the degradation rate of dyes up to 95.79% compared to those without the addition alginate. The number of microbes that appear in milk samples did not exceeded the maximum limit of microbial contamination.

The The Effect of MRD (Milk of Red Rice and Dates) Composition on the Degradation Stability of Milk Dyes and The Content of Milk Microbial Contamination

“…Sampel diputar dengan sentrifuse dengan laju 12.000 rpm selama 30 menit sehingga terpisah menjadi dua fase. Fase bagian atas kemudian didekantasi dan dilakukan pengukuran absorbansi pada panjang gelombang 241 nm, berdasarkan penentuan panjang gelombang maksimum pada rentang 200-400 nm (Latifah et al, 2019).…”

“…Analisis cemaran mikroba pada sampel MRD. Jumlah mikroba yang muncul pada cawan petri dihitung dengan menggunakan colony counter (Latifah et al, 2019).…”