PEMBUATAN SUSU JAGUNG MANIS BUBUK SUBSTITUSI SUSU KACANG HIJAU
| Main Authors: | Sudaryati, -, Ratna , Yulistiani, Shinta, - |
|---|---|
| Format: | Article PeerReviewed application/pdf |
| Terbitan: |
Jurusan Teknologi Pangan FTI UPN "Veteran" Jatim
, 2007
|
| Subjects: | |
| Online Access: |
http://eprints.upnjatim.ac.id/3168/1/Rekapangan_Vol.1_No.2_Desember_2007.pdf http://www.upnjatim.ac.id http://eprints.upnjatim.ac.id/3168/ |
Daftar Isi:
- Sweet Maize milk powder - green peanut is made by milk powder is sweet maize milk - added green peanut is materials filler of materials and dekstrin stabilator Na-CMC. This Research aim to get best treatment combination between addition of and dekstrin of Na-CMC so that yield sweet maize milk - powder green peanut with quality of goodness. This Research device use Complete Random Device offactorial pattern by 2 factor and 3 times restating. First factor that is addition of dekstrin with concentration (10% 15%, and 20%), second factor is addition of Na-CMC ( 1%, 1,5%, and 2%). Result of research indicate that result of best treatment at treatment of addition of dekstrin 20 % and addition of Na-CMC 2%, yielding sweet maize milk of powder with rate irrigate 7,8543%, rendemen 20,9149%, speed of sedimentation 2,4048 mm / minute, solubility 63,3844%, protein 3,7483 fi - karoten 1445,87 p mg / 100gr and test of organoleptik to colour 133,5, aroma 135,5 and taste 133