PENGARUH PENAMBAHAN EKSTRAK KACANG HIJAU (Vigna radiata L.) TERHADAP SIFAT ORGANOLEPTIK, RENDEMEN DAN TOTAL PADATAN TERLARUT MINUMAN FUNGSIONAL SARI JAGUNG (Zea mays L.)

Abstract

As a functional food, functional drinks.Must fulfill two main functions, namely providing nutritional intake and sensory satisfaction such as good taste and good texture. One effort to increase the protein content of sweet corn is to combine sweet corn with green beans. Combining several food ingredients can complement the content of amino acids as well as other nutrients. The purpose of this study was to determine the process of making corn essence functional drink with the addition of mung bean extract and also to determine the effect of adding various mung bean extracts on the organoleptic properties, yield and total solids of corn extract functional drink. The design method used in this study was a completely randomized design (CRD). In this study, 4 test samples were used with 4 treatments (0%, 10%, 20% and 30%) with 4 repetitions. Then a test of variance is carried out, if there is a significant difference then it is continued with a significant difference test, using the Minitab application. Parameters assessed were the first organoleptic properties, yield, and total solids. In the results of this study it was found that the addition of mung bean extract 0%, 10%, 20% and 30% affected the organoleptic properties, total dissolved solids and yield of corn extract produced. (3,69), the aroma parameters in the P4 treatment obtained a value of (3,80), the taste parameters in the P3 treatment (3,64) and the texture parameters in the P3 treatment obtained a value of (3,82). In the total dissolved solids test the highest value was obtained in the P4 treatment (20,95) and in the yield test the highest value was obtained in the P4 treatment (18,04).