Pembuatan Susu Jagung dengan Pengayaan Kacang Hijau Bergerminasi dan Penambahan CMC Sebagai Penstabil

Abstract

COKRO H HARIANJA: Preparation of Corn Milk Enriched with Germinated Mung Beans and Addition of CMC as Stabilizer, supervised by Herla Rusmarilin and Era Yusraini. This research was conducted to determine the effect of ratio of sweet corn with germinated mung bean and CMC concentration on quality of corn milk. This research was using a completely randomized factorial design with two factors: ratio of sweet corn with germinated mung bean (H): 100%:0%, 75%:25%, 50%:50%, 25%:75%, 0%:100%, and CMC concentration (C): 0,1%, 0,3%, 0,5%. Parameters observed were fat content, protein content, total solid, viscosity, pH, organoleptic of color, taste and aroma. The result showed that the ratio of sweet corn with germinated mung bean had highly significant effect on fat content, protein content, total solid, viscosity, pH, and organoleptic value of color and aroma; and had no significant effect on organoleptic of taste. CMC concentration had highly significant effect on protein content, total solid, and viscosity, and had no significant effect on fat content, pH, organoleptic value of color, taste and aroma. Interaction between ratio of sweet corn with germinated mung bean and CMC concentration had highly significant effect on viscosity, and had no significant effect on fat content, protein content, total solid, pH, organoleptic of color, taste and aroma. The ratio of sweet corn with germinated mung bean of 25%:75% and 0,5% CMC produced the best corn milk.