KAJIAN PERBANDINGAN EKSTRAKSI DAN KONSENTRASI INULIN PADA PEMBUATAN MINUMAN SARI KACANG KORO PEDANG (Canavalia ensiformis)
Daftar Isi:
- The purpose of this research was to produce koro bean juice as a prebiotic drink that has a high nutritional value and to know the characteristics of koro bean juice as prebiotic drink . The experimental design was a randomized block design (RBD) with 3 x 3 factorial with 3 times replication. Variable used was the extraction ratio (M) with 3 levels ie m1 (1:6), m2 (1:8), and m3 (1:10). While the second variable was the concentration of inulin (N) with 3 levels ie n1 (3%), n2 (5%), and n3 (7%). The results showed that soaking time of koro beans used in the main study is 5x24 hours the analysis of the lowest HCN is 11.86 mg/Kg. Comparison of extraction (M) effect on HCN content, protein content, moisture content, color, aroma, and flavor of koro bean juice. Inulin (N) concentration has sifnificant effect on protein content, moisture content, color, aroma, and flavor, but had no effect on levels of HCN koro beans juice. Interaction and concentration of inulin extraction ratio (MN) was gave effect on protein content, moisture content, color, aroma, and taste, but it had no effect on levels of HCN koro bean juice. Based on the chemical response (HCN levels, protein content, and water content) and organoleptic (color, aroma, and taste) the koro beans juice which extracted with a ratio of 1:10 and inulin concentration of 7% (m3n3). keyword: extraction, inulin, koro bean