INCREASE OF SHELF LIFE STABILITY AND KINETICS STUDY OF TYPE 1 BROWN RICE MILK THROUGH ADDITION OF ALGINATE EXTRACT FROM Sargassum binderi

Brown rice milk obtained from rice is used for lactose intolerance and as a lower fat milk choice. This research aimed to use the sodium alginate extracted from <em>Sargassum binderi</em> as a stabilizer and degradation of brown rice milk. <em>Sargassum binderi</em> seaweed w...

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Autores principales:	Rais Nur Latifah, Cecep Setiawan
Formato:	article
Lenguaje:	EN
Publicado:	Department of Food Technology 2019
Materias:	brown rice milk, sargassum binderi, alginate, stability Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/399076f44847431eaab0aef3ed8c2179
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spelling	oai:doaj.org-article:399076f44847431eaab0aef3ed8c21792021-12-01T14:01:06ZINCREASE OF SHELF LIFE STABILITY AND KINETICS STUDY OF TYPE 1 BROWN RICE MILK THROUGH ADDITION OF ALGINATE EXTRACT FROM Sargassum binderi2685-42792715-422X10.33512/fsj.v1i2.6573https://doaj.org/article/399076f44847431eaab0aef3ed8c21792019-12-01T00:00:00Zhttps://jurnal.untirta.ac.id/index.php/fsj/article/view/6573https://doaj.org/toc/2685-4279https://doaj.org/toc/2715-422XBrown rice milk obtained from rice is used for lactose intolerance and as a lower fat milk choice. This research aimed to use the sodium alginate extracted from <em>Sargassum binderi</em> as a stabilizer and degradation of brown rice milk. <em>Sargassum binderi</em> seaweed was taken from Sayang Heulang beach, Pameungpeuk Garut, West Java. Kinetics study to improve stability and shelf life of type I brown rice milk with analysis of brown rice milk dye degradation, effect of addition of alginate to the pH brown rice milk and effect of addition alginate to the stability of brown rice milk. Result of this research showed that pH value of the composition of brown rice milk from various variations of the addition alginate was constant until the 15 days to various compositions of adding alginate to milk. Then, the sedimentation rate of the effect addition alginate was in the first order. The addition of 1.2% alginate had the lowest constant deposition rate at 0,0171. The constant rate of deposition brown rice milk samples with the addition of 1.2% alginate was 0.0022, this considered the best milk sample because it successfully suppressed the degradation rate of dyes up to 95.79% compared to those without the alginate addition. The number of microbes that appear in milk samples had not exceeded the maximum limit of microbial contamination.Rais Nur LatifahCecep SetiawanDepartment of Food Technologyarticlebrown rice milk, sargassum binderi, alginate, stabilityFood processing and manufactureTP368-456ENFood ScienTech Journal, Vol 1, Iss 2, Pp 83-91 (2019)
institution	DOAJ
collection	DOAJ
language	EN
topic	brown rice milk, sargassum binderi, alginate, stability Food processing and manufacture TP368-456
spellingShingle	brown rice milk, sargassum binderi, alginate, stability Food processing and manufacture TP368-456 Rais Nur Latifah Cecep Setiawan INCREASE OF SHELF LIFE STABILITY AND KINETICS STUDY OF TYPE 1 BROWN RICE MILK THROUGH ADDITION OF ALGINATE EXTRACT FROM Sargassum binderi
description	Brown rice milk obtained from rice is used for lactose intolerance and as a lower fat milk choice. This research aimed to use the sodium alginate extracted from <em>Sargassum binderi</em> as a stabilizer and degradation of brown rice milk. <em>Sargassum binderi</em> seaweed was taken from Sayang Heulang beach, Pameungpeuk Garut, West Java. Kinetics study to improve stability and shelf life of type I brown rice milk with analysis of brown rice milk dye degradation, effect of addition of alginate to the pH brown rice milk and effect of addition alginate to the stability of brown rice milk. Result of this research showed that pH value of the composition of brown rice milk from various variations of the addition alginate was constant until the 15 days to various compositions of adding alginate to milk. Then, the sedimentation rate of the effect addition alginate was in the first order. The addition of 1.2% alginate had the lowest constant deposition rate at 0,0171. The constant rate of deposition brown rice milk samples with the addition of 1.2% alginate was 0.0022, this considered the best milk sample because it successfully suppressed the degradation rate of dyes up to 95.79% compared to those without the alginate addition. The number of microbes that appear in milk samples had not exceeded the maximum limit of microbial contamination.
format	article
author	Rais Nur Latifah Cecep Setiawan
author_facet	Rais Nur Latifah Cecep Setiawan
author_sort	Rais Nur Latifah
title	INCREASE OF SHELF LIFE STABILITY AND KINETICS STUDY OF TYPE 1 BROWN RICE MILK THROUGH ADDITION OF ALGINATE EXTRACT FROM Sargassum binderi
title_short	INCREASE OF SHELF LIFE STABILITY AND KINETICS STUDY OF TYPE 1 BROWN RICE MILK THROUGH ADDITION OF ALGINATE EXTRACT FROM Sargassum binderi
title_full	INCREASE OF SHELF LIFE STABILITY AND KINETICS STUDY OF TYPE 1 BROWN RICE MILK THROUGH ADDITION OF ALGINATE EXTRACT FROM Sargassum binderi
title_fullStr	INCREASE OF SHELF LIFE STABILITY AND KINETICS STUDY OF TYPE 1 BROWN RICE MILK THROUGH ADDITION OF ALGINATE EXTRACT FROM Sargassum binderi
title_full_unstemmed	INCREASE OF SHELF LIFE STABILITY AND KINETICS STUDY OF TYPE 1 BROWN RICE MILK THROUGH ADDITION OF ALGINATE EXTRACT FROM Sargassum binderi
title_sort	increase of shelf life stability and kinetics study of type 1 brown rice milk through addition of alginate extract from sargassum binderi
publisher	Department of Food Technology
publishDate	2019
url	https://doaj.org/article/399076f44847431eaab0aef3ed8c2179
work_keys_str_mv	AT raisnurlatifah increaseofshelflifestabilityandkineticsstudyoftype1brownricemilkthroughadditionofalginateextractfromsargassumbinderi AT cecepsetiawan increaseofshelflifestabilityandkineticsstudyoftype1brownricemilkthroughadditionofalginateextractfromsargassumbinderi
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INCREASE OF SHELF LIFE STABILITY AND KINETICS STUDY OF TYPE 1 BROWN RICE MILK THROUGH ADDITION OF ALGINATE EXTRACT FROM Sargassum binderi

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