Research Article
Quality Study of Sweet Corn Extract Yoghurt (Zea mays saccharata sturt) with Red Bean Extract (Phaseolus vulgaris) Substitution
@INPROCEEDINGS{10.4108/eai.24-11-2022.2332723, author={Mazarina Devi and Kartika Nailatul Hidayah and Titi Mutiara Kiranawati and Nunung Nurjanah}, title={Quality Study of Sweet Corn Extract Yoghurt (Zea mays saccharata sturt) with Red Bean Extract (Phaseolus vulgaris) Substitution}, proceedings={Proceedings of the 4th International Conference on Science Education in The Industrial Revolution 4.0, ICONSEIR 2022, November 24th, 2022, Medan, Indonesia}, publisher={EAI}, proceedings_a={ICONSEIR}, year={2023}, month={6}, keywords={yoghurt sweet corn red beans functional food fermentation of lactic acid bacteria}, doi={10.4108/eai.24-11-2022.2332723} }- Mazarina Devi
Kartika Nailatul Hidayah
Titi Mutiara Kiranawati
Nunung Nurjanah
Year: 2023
Quality Study of Sweet Corn Extract Yoghurt (Zea mays saccharata sturt) with Red Bean Extract (Phaseolus vulgaris) Substitution
ICONSEIR
EAI
DOI: 10.4108/eai.24-11-2022.2332723
Abstract
Sweet corn yoghurt with red bean substitution is a functional food product made from plant-based ingredients. In addition to containing probiotics, this yogurt also contains other nutrients that have health benefits for the body, such as fighting cancer cells, maintaining the digestive system, and strengthening the body's immune system. This study aims to determine the effect of the red bean substitution ratio on chemical properties (lactic acid, protein, fat, ash, acidity), physical properties (viscosity), and hedonic aroma, color, texture, and taste. This study is an experimental study with a Completely Randomized Design (CRD) with different substitution ratio variations, namely 10%, 20%, and 30%. The data that had been obtained was then analyzed statistically with the one-way ANOVA test and continued with the DMRT test. The results showed that 30% substitution resulted in the highest content of lactic acid (2.070%), protein (4,360%), fat (1.743%), ash (0,573%), and pH (4,06). It was concluded that the yoghurt substituted with 30% red beans produced a product that had better quality than the other two formulations because it had the highest nutritional content compared to the others.
