Karakteristik Minuman Ready to Drink dengan Variasi Konsentrasi CMC dan Rasio Kacang Tunggak dan Kacang Hijau

Tala Desicha Amalia Mukmina, TDAM and Ratih Lido Prameswari, RLP and Relita Indar Hapsari, RIH and Iffah Muflihati, IM Karakteristik Minuman Ready to Drink dengan Variasi Konsentrasi CMC dan Rasio Kacang Tunggak dan Kacang Hijau. Karakteristik Minuman Ready to Drink dengan Variasi Konsentrasi CMC dan Rasio Kacang Tunggak dan Kacang Hijau.

Text 18. 2019-Karakteristik Minuman Ready to Drink.pdf Download (1MB)

Abstract

Indonesia is a country that is rich in natural resources and has the potential of local food from various types of beans that have the potential to add nutrients to the diet or daily menu. One of them is cowpea, which is still a lot of people have not processed the beans optimally. So as to increase the economic value and increase the variation of processed cowpea made by cowpea juice mixed with green beans (1: 3; 2: 2; 3: 1) with the addition of CMC (0.1%, 0.2%, 0.3 %) as stabilizer. The purpose of this study was to determine the effect of CMC, the comparison of green beans and cowpea, as well as chemical and sensory characteristics. The method used was a completely randomized design (CRD) with 9 treatments of the ratio of green beans and cowpea and CMC concentration. The analysis carried out included protein levels, total sugar, and organoleptic tests. The results of the research that has been carried out that the effect of CMC on green bean juice drinks and cowpea juice showed no significant difference in organoleptic test, total sugar, and protein content.

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