PENGARUH WAKTU PERENDAMAN, PENAMBAHAN SODA KUE, SUHU PEREBUSAN, DAN WAKTU PEREBUSAN PADA PEMBUATAN SUSU BIJI KECIPIR

Agus Wahyu Setiawan, Ristanto Nugroho

Sari


ABSTRACT

The process of making vegetable milk from winged bean seeds similar to the process of making soy milk Winged seeds that have been cleaned soaked with hot water and milled using a blender. Results of milling squeezed using cloth and boiled. In the final stage will be sterilized milk to avoid germs. From the analysis of proteins obtained the highest protein levels at 13 hours soaking time variable is 3.235% and the addition of baking soda variable 3.2 gram is 2.90%. While the boiling temperature of 100°C variable is 6.24% and a boiling 50 minutes is 2.62%.

Making vegetable milk with raw materials winged bean seeds at 14 hours soaking time variables obtained viscosity is 0.01987 cm / gr.det. and the addition of baking soda 3.4 gram is 0.01159 cm/gr.det. While the boiling temperature of 100°C was obtained viscosity is 0.01394 cm/gr.det and at 50 minutes boiling time is 0.01478 cm/gr.det.

 

Keywords : vegetable milk, winged been seeds, protein, viscosity


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