Yuliana, Neti and Marniza, marniza and Triasih, Hermin (2017) Characteristics of Lactic sweet Corn milk drink: Effect of Complementation with Soy Milk. Integrated Sci-Tech TheInterdisciplinary Research Approach, 3. IV-24. ISSN 978-602-70050-4-4

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Abstract- The purpose of this study was to determine the best soy milk complementation ratio on the characteristics of sweet corn lactic milk drink, fermented with Lactobacillus casei FNCC 0090 for 72 hours, which met criteria of lactic drink and essential amino acids fulfillment. The soybean complementation formula consisted of five levels in such an away to obtain the ratio of sweet corn milk : soybeans milk as followed 1: 3; 1: 2 (F2); 1: 1 (F3); 2: 1 and 3: 1. The best treatment was obtained from soybean milk complementation of 1 part and corn milk of 3 parts. This best drink had reducing sugar content of 39.05 mg /100ml; total lactic acid bacteria of 8.43 logs cfu/ml; total acid of 1.31%; pH value of 4.11; with the color, taste, aroma and overall acceptance score closed to 5 (like slightly). In addition, based on the score of amino acids, this lactic sweet corn-soy milk drink was able to over come the deficiency of three essential amino acids (methionine, cysteine and lysine).

Item Type: Article
Subjects: Q Science > Q Science (General)
Depositing User: Prof. Neti Yuliana
Date Deposited: 13 Jun 2018 03:46
Last Modified: 13 Jun 2018 03:46
URI: http://repository.lppm.unila.ac.id/id/eprint/7194

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