Daya Simpan Susu Kacang Hijau (Phaseolus radiatus L.) dengan Persentase Penambahan Sari Jahe Merah (Zingiber officinale var. Rubrum)

Andrestian, Meilla Dwi; Hatimah, Husnul

doi:10.21776/ub.ijhn.2015.002.01.4

Cited by 4 publications

(7 citation statements)

References 1 publication

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“…Hanya saja ekstraksi kacang hijau tidak memerlukan perlakuan khusus seperti pada pembuatan susu kedelai untuk mengurangi bau langu karena rendahnya senyawa anti gizi (Andrestian & Hatimah, 2015). Proses pasteurisasi susu kacang hijau dilakukan dengan suhu 65 o C selama 30 menit.…”

Section: Susu Kacang Hijauunclassified

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Review of Plant-Based Milk Utilization as a Substitute for Animal Milk

Maris

Radiansyah²

2021

food scientia j.

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In general, milk is a white liquid secreted by animal’s mammary gland and contained lactose. Problems occured when some people have an allergy to lactose thus an alternative is created in the form of dairy products with plants as the basic ingredient. This study aims to determine the nutritional value and the advantage of plant-based milk on health and nutrition fulfillment so it can be used as a substitute of animal milk for people with lactose intolerance. In this study, the milk in plant-based milk refers to extracts of various plants. Plant-based milk has a distinctive odor depending on the plant-based ingredients used. In this article, the study was carried on the physical characteristics, nutritional values and benefits of plant-based milk consumption for health and a comparison with animal milk (cow’s milk) was also done. The literature indicated that nutritional value of plant-based milk is comparable to animal milk. Despite no observable physical differences between plant-based milk and animal milk, there was still a need for improvements in the way to add flavour to plant-based milk to attract consumer’s interest. Plant-based milk has its benefits for heart health due to its lack of cholesterol levels in it. There are five types of plant-based milk studied within the scope of this article; these are soy, almond, oat, mung beans, and cashew.

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Section: Susu Kacang Hijauunclassified

“…Proses pasteurisasi susu kacang hijau dilakukan dengan suhu 65 o C selama 30 menit. Susu kacang hijau memiliki warna yang berbeda yaitu hijau yang berasal dari warna asli kacang hijau, tekstur encer, dan hanya berlaku masa simpan satu hari (Andrestian & Hatimah, 2015).…”

Section: Susu Kacang Hijauunclassified

Review of Plant-Based Milk Utilization as a Substitute for Animal Milk

Maris

Radiansyah²

2021

food scientia j.

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“…Penelitian serupa pada pembuatan susu nabati berasal dari bahan kacang hijau memiliki pH berkisar 6,8-6,9 (Yusdianti, 2008). Penelitian lain yang serupa menghasilkan pH dengan kisaran pH 6,9-7 (Andrestian, 2015). Susu nabati lainnya yaitu susu kacang kedelai yang memiliki kisaran pH yang sama dengan susu kacang tolo.…”

Section: Sifat Kimia a Derajat Keasaman Atau Phunclassified

“…Apabila dibandingkan dengan standar minimal nilai pH pada susu kedelai, ketiga variasi susu kacang tolo telah memenuhi persyaratan SNI yaitu antara 6,5-7 (Istiqomah, 2006 Perendaman yang terlalu lama dapat menyebabkan peningkatan aktivitas asam laktat sehingga waktu perendaman perlu diperhatikan karena dapat mempengaruhi pH larutan (Suhaidi, 2003). Waktu pengukuran disamakan untuk menghindari perubahan yang terjadi terkait aktivitas mikroba yang ada pada susu karena susu merupakan media cair yang mudah sekali rusak (Andrestian, 2015).…”

Section: Sifat Kimia a Derajat Keasaman Atau Phunclassified

Pengaruh Variasi Bahan Susu Kacang Tolo Terhadap Sifat Kimia Dan Kadar Serat Kasar

Safitri¹,

Rahmadewi

Apriyanto

2017

jtp

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Penelitian ini adalah untuk mengetahui perbedaan kandungan kimia dan serat kasar dengan variasi bahan susu kacang tolo.Penelitian ini adalah eksperimental murni dengan sampel desain acak menggunakan 3 perlakuan, 2 ulangan dan 2 unit coba. Data dianalisis dengan menggunakan uji statistik One Way Anova dilanjutkan dengan analisis Tukey jika ada perbedaan. Variasi bahan susu kacang tolo dibedakan menjadi kulit kacang tolo, kacang tolo tanpa kulit dan kacang tolo dengan kulit.Hasil penelitian menunjukkan bahwa analisis pH dari ketiga bahan susu kacang tolo memiliki rentang nilai 6,6-6,8 dan tidak berbeda secara signifikan, namun pada parameter kadar lemak, protein dan serat kasar berbeda secara signifikan. Rerata kadar lemak sebesar 0,29% untuk susu kacang tolo dari kulit kacang tolo, susu kacang tolo dari kacang tolo tanpa kulit 0,48% dan sebanyak 0,78% pada susu kacang tolo dari kacang tolo dengan kulit. Rerata protein didapatkan 4,49%, 7,06% dan9,81% secara berurutan untuk susu kacang tolo dari bahan kulit kacang, kacang tolo tanpa kulit dan kacang tolo dengan kulit. Rerata kandungan serat kasar padasusu kacangtolo dari kulit kacang tolo, kacang tolo tanpa kuit dan kacang tolo dengan kulit secara berurutan adalah 3,71%, 2,40%, 5,35%. Susu kacang tolo yang terbuat dari kacang tolo dengan kulit memiliki konsentrasi tertinggi pada parameter lemak dan protein secara berurutan yaitu 0,78% dan 9,81%.Sementara susu kacang tolo yang terbuat dari kulit kacang tolo mengandung serat kasar paling tinggi yaitu 5,35%

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“…There is a tendency to influence the percentage of addition by red ginger juice to the storability of green bean milk. As long as many percentage by the addition of red ginger juice, that make the longer the storability of green bean milk [6].…”

Section: Introductionmentioning

confidence: 99%

Joint Selling and Packaging as Innovation for Food and Beverage SMEs

Sumbodo¹,

Anggraeni²,

Kusdarjito³

2019

Proceedings of the International Conference on Banking, Accounting, Management, and Economics (ICOBAME 2018)

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Raw material prices, efficiency, quality assurance, innovation, product development, promotion, packaging, branding, market and bargaining positions are the main problems that are often faced by SMEs. In this article, we describe at least three interactional activities in the form of training and mentoring and improvement of the main facilities needed by SMEs to create a new appearance of products offered to consumers. In an effort to win the competition, SMEs must have a marketing strategy. To overcome the problems of SMEs in this study, innovation and assistance were carried out with a number of activities in the form of: entrepreneurship and accounting training, food training, comparative studies, rejuvenation and capacity building of production equipment, brochure printing and stickers, training in collaborative business proposal preparation. This research study uses descriptive qualitative methods. Data collection was conducted by interviewing 24 SMEs which were divided into two groups, namely the soybean juice beverage business group and the traditional herbal beverage business group each as a sales representative. The results of the study showed a significant increase in total production volume and turnover, which rose 50.43% for the UKM-I group and 74.90% for the UKM-II group.

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Daya Simpan Susu Kacang Hijau (Phaseolus radiatus L.) dengan Persentase Penambahan Sari Jahe Merah (Zingiber officinale var. Rubrum)

Cited by 4 publications

References 1 publication

Review of Plant-Based Milk Utilization as a Substitute for Animal Milk

Review of Plant-Based Milk Utilization as a Substitute for Animal Milk

Pengaruh Variasi Bahan Susu Kacang Tolo Terhadap Sifat Kimia Dan Kadar Serat Kasar

Joint Selling and Packaging as Innovation for Food and Beverage SMEs

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