Karakteristik kimia dan fungsional minuman instan kecambah kedelai terfortifikasi kalsium
The bioactive components of soybean sprouts have been known to provide health benefits. The functional product that can be developed is instant soybean sprout milk through an encapsulation process using a spray dryer. This product can have its functional and nutritional value increased through forti...
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| Format: | Article |
| Language: | English |
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Universitas Trunojoyo Madura
2025-01-01
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| Series: | Agrointek |
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| Online Access: | https://journal.trunojoyo.ac.id/agrointek/article/view/22284 |
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| author | Siti Aminah Hersanti Sulistyaningrum Rohadi Rohadi |
| author_facet | Siti Aminah Hersanti Sulistyaningrum Rohadi Rohadi |
| author_sort | Siti Aminah |
| collection | DOAJ |
| description | The bioactive components of soybean sprouts have been known to provide health benefits. The functional product that can be developed is instant soybean sprout milk through an encapsulation process using a spray dryer. This product can have its functional and nutritional value increased through fortification. Calcium is a fortifier that can be used to increase the calcium of soybean sprout milk. This research aims to determine the chemical and functional composition (vitamins C and E) as well as the antioxidant activity of instant soybean sprout milk fortified with calcium. Three types of calcium used are: calcium: lactate, carbonate and chloride, each with 4 concentration levels (0.3%; 0.6 %; 0.9% and 1.2%). The results showed that calcium fortification had an effect on chemical composition, vitamin C, vitamin E and antioxidant activity. Fortification with calcium lactate provides the highest results in chemical composition including levels of: ash, fat, protein, crude fiber, vitamins C and E and antioxidant activity. |
| format | Article |
| id | doaj-art-3f6651163063493495d721d4bffef124 |
| institution | Kabale University |
| issn | 1907-8056 2527-5410 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | Universitas Trunojoyo Madura |
| record_format | Article |
| series | Agrointek |
| spelling | doaj-art-3f6651163063493495d721d4bffef1242025-01-27T10:43:11ZengUniversitas Trunojoyo MaduraAgrointek1907-80562527-54102025-01-01191495910.21107/agrointek.v19i1.222848831Karakteristik kimia dan fungsional minuman instan kecambah kedelai terfortifikasi kalsiumSiti Aminah0Hersanti Sulistyaningrum1Rohadi Rohadi2Teknologi Pangan, Universitas Muhammadiyah Semarang, SemarangIlmu Gizi, Universitas Muhammadiyah Semarang, SemarangTeknologi Hasil Pertanian, Universitas Semarang, SemarangThe bioactive components of soybean sprouts have been known to provide health benefits. The functional product that can be developed is instant soybean sprout milk through an encapsulation process using a spray dryer. This product can have its functional and nutritional value increased through fortification. Calcium is a fortifier that can be used to increase the calcium of soybean sprout milk. This research aims to determine the chemical and functional composition (vitamins C and E) as well as the antioxidant activity of instant soybean sprout milk fortified with calcium. Three types of calcium used are: calcium: lactate, carbonate and chloride, each with 4 concentration levels (0.3%; 0.6 %; 0.9% and 1.2%). The results showed that calcium fortification had an effect on chemical composition, vitamin C, vitamin E and antioxidant activity. Fortification with calcium lactate provides the highest results in chemical composition including levels of: ash, fat, protein, crude fiber, vitamins C and E and antioxidant activity.https://journal.trunojoyo.ac.id/agrointek/article/view/22284calciumfortificationfunctionalsoybean sprouted milk |
| spellingShingle | Siti Aminah Hersanti Sulistyaningrum Rohadi Rohadi Karakteristik kimia dan fungsional minuman instan kecambah kedelai terfortifikasi kalsium Agrointek calcium fortification functional soybean sprouted milk |
| title | Karakteristik kimia dan fungsional minuman instan kecambah kedelai terfortifikasi kalsium |
| title_full | Karakteristik kimia dan fungsional minuman instan kecambah kedelai terfortifikasi kalsium |
| title_fullStr | Karakteristik kimia dan fungsional minuman instan kecambah kedelai terfortifikasi kalsium |
| title_full_unstemmed | Karakteristik kimia dan fungsional minuman instan kecambah kedelai terfortifikasi kalsium |
| title_short | Karakteristik kimia dan fungsional minuman instan kecambah kedelai terfortifikasi kalsium |
| title_sort | karakteristik kimia dan fungsional minuman instan kecambah kedelai terfortifikasi kalsium |
| topic | calcium fortification functional soybean sprouted milk |
| url | https://journal.trunojoyo.ac.id/agrointek/article/view/22284 |
| work_keys_str_mv | AT sitiaminah karakteristikkimiadanfungsionalminumaninstankecambahkedelaiterfortifikasikalsium AT hersantisulistyaningrum karakteristikkimiadanfungsionalminumaninstankecambahkedelaiterfortifikasikalsium AT rohadirohadi karakteristikkimiadanfungsionalminumaninstankecambahkedelaiterfortifikasikalsium |