The Effect of Adding Tempeh and Sodium Alginate on the Quality of Corn Milk (Zea mays L.) Angela Dwi Puspiturasia, Fida Madayanti Warganegara
Department of Chemistry, Faculty of Mathematics and Science, Bandung Institute of Technology
Abstract
Corn milk is a plant based milk made from corn (Zea mays L.). Corn is a cereal crop rich in dietary fiber but has an incomplete amino acid profile compared to legumes. Therefore, this research aimed to vary the addition of tempeh to corn milk with concentrations of 0%, 5%, 10%, 15%, and 20% to increase the protein content of corn milk. The stability of the corn milk emulsion was analyzed by adding an edible film to obtain a stable milk emulsion using the settling rate order method. The shelf stability was determined by measuring the pH over a specific period to determine the length of time the corn milk remained suitable for consumption. Furthermore, the nutritional content of corn milk was analyzed, including protein content using the Kjeldahl method, carbohydrate content using the Luff Schoorl method, total dietary fiber using enzymatic methods, and fat content using gravimetric methods. The active compound beta carotene was also extracted from corn milk and its wavelength was determined using a UV Vis spectrophotometer to indicate the presence or absence of the compound in the corn milk sample. Additionally, sensory evaluation was conducted to assess the preference of the community towards corn milk, considering color, aroma, texture, and taste. Based on the research results, the corn milk preferred by the community was the one with 15% tempeh addition and an optimal edible film composition of 0.05% sodium alginate and 3% glycerol, with a shelf life of 4.5 days at a temperature of 25 degrees Celsius. The protein, fat, carbohydrate, total dietary fiber, and fat quality levels were determined as 0.85%, 3.2647%, 49.5 mg/mL, and 26.55 mg/mL, respectively. The beta carotene activity test indicated the presence of beta carotene compound in corn milk.
