AKTIVITAS ANTIOKSIDAN, KARAKTERISTIK KIMIA, DAN SIFAT ORGANOLEPTIK SUSU KECAMBAH KEDELAI HITAM BERDASARKAN VARIASI WAKTU PERKECAMBAHAN

Saptya Fajar Pertiwi, Siti Aminah, Nurhidajah -

Abstract


Utilization of black soybean (Glycinesoja) received less attention  are not as popular of the color yellow soybeans because it less attractive. Black soybeans contain phenolic compounds that function as antioxidants compounds for the body. In the germination of different ages, different metabolic phases occur. The purpose of this study was to determine the effect of black soybean germination time on antioxidant activity, total phenols, vitamin C, protein content, and organoleptic properties of milk black soybean sprouts. The study design used a mono factor completely randomized design with 5 treatments (32, 40, 48, 56, and 64 hours) and 4 replications. The results showed age germination of the antioxidant activity, total phenols and vitamin C levels to be high : 28.24%, ppm 112.392, 139.103 mg% ​​respectively for germination at 64 hours, while the protein content is low ie 1, 82%. There are differences in the effect of germination time of black soybean for antioxidant activity, total phenols, vitamin C, protein content, color, and aroma of black soybean sprouts milk. Black soybean sprouts milk acceptable to the panelists in terms of color, aroma, and flavor with an average score of 3 (love).

Full Text:

PDF


DOI: https://doi.org/10.26714/jpg.4.2.2013.%25p

Refbacks

  • There are currently no refbacks.


Copyright (c)


Published by: 
Pusat Kajian Pangan dan Gizi Semarang
Program Studi Teknologi Pangan
Universitas Muhammadiyah Semarang (UNIMUS)
Jl Kedungmundu Raya 18 Semarang 50272, Telp. (024) 76740230, 76740231, Faks. (024) 76740241
Email: jurnalpangan@unimus.ac.id



View My Stats

Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.