FORMULASI PRODUK MINUMAN KESEHATAN PROBIOTIK BERBASIS KACANG MERAH (Phaseolus Vulgaris L.) DAN SARI JAGUNG (Zea mays L.) - Siswanto, Siswanto; ansharullah, ansharullah; Baco, Abdu Rahman (JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO, 2018)
ABSTRACT This study aimed to determine the effect of addition red bean extract and corn extract to the organoleptic characteristics of probiotic drinks. Data analysis was performed by analysis of variance (ANOVA) method with Duncan's Multiple Range Test (DMRT) test at the 95% confidence level (α = 0.05). The results of the research of selected beverage products based on organoleptic tests were treatment (M1) with a score of preference of color, aroma and taste were 2.80 (like), 3.07 (like) and 3.30 (like). The chosen treatment of sample M1 had a proximate value consisting of water, ash content, protein content, fat content and carbohydrate contents ie. 86.50%, 0.40%, 4.70%, 2.60% and 5.29 %, respectively. M1 drink product sample (red bean extract of 20%: corn juice of 50%: yogurt of 30%) can be accepted (preferred) by panelists. Keywords:Health drink, corn extract, yogurt. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh penambahan sari kacang merah dan sari jagung terhadap karakteristik organoleptik minuman probiotik. Analisis data dilakukan dengan metode analisis of variance (ANOVA) dengan uji lanjut Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Hasil penelitian produk minuman terpilih berdasarkan uji organoleptik adalah perlakuan (M1) dengan skor penilaian kesukaan terhadap warna, aroma dan rasa sebesar 2,80 (suka), 3,07 (suka) dan 3,30 (suka). Perlakuan terpilih sampel M1 memiliki nilai proksimat yang terdiri dari air, kadar abu, kadar protein, kadar lemak dan kadar karbohidrat berturut-turut sebesar 86,50%, 0,40%, 4,70%, 2,60% dan 5,29%. Produk minuman sampel M1 (20% sari kacang merah : 50% sari jagung : 30% yoghurt), dapat diterima (disukai) oleh panelis. Kata kunci: Minuman sehat, sari jagung, yoghurt. PENDAHULUA