The effect of Sargassum binderi alginate extract addition on the nutritional content of full cream Mung Bean Milk and its consumer acceptance

Rais Nur Latifah; Putri Rahmawati Az Zahro

doi:10.21580/jnsmr.2021.7.1.6752

The effect of Sargassum binderi alginate extract addition on the nutritional content of full cream Mung Bean Milk and its consumer acceptance

* - Universitas Islam Negeri Walisongo Semarang, Indonesia

- Universitas Diponegoro, Indonesia

(*) Corresponding Author

DOI: 10.21580/jnsmr.2021.7.1.6752

Abstract
References
Licensing
How to cite

Milk is one of the important nutritional components that consumed by children and adults. Mung Bean (Vigna radiata L.) contains high nutrition and functional compounds, as well as high nutrients content that the body needs. Mung Bean milk is processed into full cream Mung Bean milk with alginate addition. Variations of alginate addition are 1%, 1.5%, 2%, 2.5% and 3% (w/v). Characterization of full cream mung Bean milk is analysis of the viscosity, density, nutritional, total fiber content, and organoleptic analysis. Alginate is a heteropolysaccharide that has two monomers. The color of alginate is brown. The result of research in density and viscosity of the alginate are 1.43 g/mL and 7.42x10^-3 kg m^-1 s^-1. The best composition for addition alginate to full cream Mung Bean milk is 3% (w/v). The result of the best full cream Mung Bean milk of carbohydrate, protein, fat, and total fiber content is 98 mg carbohydrates/mL milk; 0.97% in 5 mL milk; 0.32 mg fat/mL milk and 13.1 mg/mL milk. Organoleptic analysis of 3% (w/v) addition alginate in full cream Mung Bean milk is like category.

Keywords: Mung Bean milk; Sargassum binderi; alginate; Vigna radiata L; organoleptic

Bernat, N., Chafer, M., Chiralt, A.,Martnez, C.G. 2013. Vegetable Milks and Their Fermented Derivative Products. Int. J. Food Studies. 3 93-124
Molkentin, J. 2009. Authentication of Organic Milk Using δ13C and the α-Linolenic Acid Content of Milk Fat. J. Agriculture Food Chemical. 57 No.4 785–790
Croissant, A., Washburn, S., Dean, L., Drake, M. 2007. Chemical Properties and Consumer Perception of Fluid Milk from Conventional and Pasture-Based Production Systems. J. Dairy Science. 90 No.7 4942-4953
Ikya, J.K., Gernah, D.I., Ojobo, H.E., Oni, O.K. 2007. Effect of Cooking Temperature On Some Quality Characteristics of Soy Milk. Adv. J. Food Science Technology. 5 No.5. 543–546
Jafari, S.M., He, Y., Bhandari, B. 2007. Production of Sub-Micron Emulsions by Ultrasound and Microfluidization Techniques. J. Food Eng. 82 478–488]
Cooney, R., Custer, L., Okinaka, L., & Franke, A. 2001. Int. J. Nutrition and Cancer-an. 39 No.1 66–71
Petrov, P., Zhukova, Y., Demikhov, Y. 2016. The Effects of Dairy Management on Milk Quality Characteristics. Turkish J. Agriculture-Food Science and Technology. 4. No.9 782-786
Sitinjak, L., Purba, E. 2018. Response to growth and production of Mung Beans (Vigna radiata L.) in various cropping spots and fertilizer provision of layer chickens. Int. Proceeding of Earth and Enviromental Science. 122
Sethi, S.,Tyagi, S.K., Anurag, R.K. 2016. Plant-based milk alternatives an emerging segment of functional beverages: a review. J. Food Science Technology. 53 No.9 3408–3423
Santosa, M., Maghfoer, M.D., Tarno, H. 2017. The Influence of Organic and Inorganic Fertilizers on the Growth and Yield of Mung Bean, Phaseolus vulgaris L. Grown in Dry and Rainy Season. J. Agricultural Science. 39 No.3
Octovianus, S. Pasanda, R., Azis, A. 2018. The Extraction Of Brown Algae (Sargassum sp) Through Calcium Path To Produce Sodium Alginate. J. Bahan Alam Terbarukan. 7 No.1
Artemisia, R., Nugroho, A.K., Setyowati, E.P., Martien, R. 2019. The Properties of Brown Marine Algae Sargassum turbinarioides and Sargassum ilicifolium Collected From Yogyakarta, Indonesia. Indonesian J. Pharmacy. 30 1
Dahiya, P. K., Linnemann, A. R., Van Boekel, M. A. J. S., Khetarpaul, N., Grewal, R. B., & Nout, M. J. R. (2015). Mung Bean: Technological and nutritional potential. Critical reviews in food science and nutrition, 55(5), 670-688.
Peranginangin, R., & Saepudin, E. (2015). Purification and characterization of fucoidan from the brown seaweed Sargassum binderi Sonder. Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology, 10(2), 79-87.
Raus, R. A., Nawawi, W. M. F. W., & Nasaruddin, R. R. (2021). Alginate and alginate composites for biomedical applications. Asian Journal of Pharmaceutical Sciences, 16(3), 280-306.
Damayanthi, E., Rodlia, T. A. P., & Yuliana, F. Developing Enteral Feeding Formulas for Stroke Patients Using Lactose-Free Milk and Mung Bean as The Non-Dairy Protein Source.
Dharmayanti, N., Supriatna, J., ABINAWANTO, A., & YASMAN, Y. (2019). Isolation and partial characterization of alginate extracted from Sargassum polycystum collected from three habitats in Banten, Indonesia. Biodiversitas Journal of Biological Diversity, 20(6).
Auclair, O., Han, Y., & Burgos, S. A. (2019). Consumption of milk and alternatives and their contribution to nutrient intakes among Canadian adults: evidence from the 2015 Canadian Community Health Survey—Nutrition. Nutrients, 11(8), 1948.
Chalupa-Krebzdak, S., Long, C. J., & Bohrer, B. M. (2018). Nutrient density and nutritional value of milk and plant-based milk alternatives. International dairy journal, 87, 84-92.
Elisabeth Zipora, R., Ahmad, M., Hidayanty, H., As' ad, S., Arifuddin, S., & Usman, A. N. The Effect Of Biscuit Made With Mung Beans (Vigna Radiata), And Star Gooseberry (Sauropus Androgynous) Leaves On Infant Weight. European Journal of Molecular & Clinical Medicine, 7(08), 2020.