Mutu Fisikokimia dan Sensori Minuman Sari Kacang Hijau Terfortifikasi Susu Skim dan Ekstrak Rempah
DOI:
https://doi.org/10.29244/jmpi.2026.13.2.193Keywords:
beverage, mung beans extract, physicochemical properties, sensory quality, spice extractAbstract
Indonesia’s reliance on soya bean imports has driven the use of mung beans (Vigna radiata L.) as a raw material for plant-based milk. This study aimed to determine the optimal combination of mung bean concentration and type of spice extract based on physicochemical and sensory quality, and to develop a formula for a mung bean-fortified skimmed milk drink that is highly nutritious and acceptable to consumers. A 2×2 factorial completely randomised design, with factors of mung bean concentration (20% and 40% w/v) and type of spice extract (ginger 0.3% v/v; a 1:1 combination of ginger and cinnamon, totalling 0.3% v/v), yielded four formulations (F1-F4) with three replicates. Physicochemical analyses included pH, viscosity, total dissolved solids (TDS), dispersion stability and protein in all formulations; fat, dietary fibre and carbohydrates were analysed only in selected formulations. Sensory testing involved 71 untrained panellists (hedonic rating and ranking; ethical approval from IPB University). Data were analysed using two-way ANOVA, Duncan’s test, and Friedman’s test. Mung bean concentration had a significant effect on all physicochemical parameters and sensory attributes, whilst the type of spice influenced protein, pH, viscosity, TDS, colour, and flavour. Formula F3 (40% mung bean concentration with ginger extract) was selected as it had the highest hedonic ranking (2.0±1.1; scale 1.0-4.0), with protein at 3.5±0.0%, fat at 1.4±0.0%, dietary fibre at 2.1±0.0%, and carbohydrates at 0.7±0.0%. This formula has the potential to be developed as a highly nutritious local drink that is acceptable to consumers.
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