Abstract
Sweet corn-mung bean milk can be used to helping increasing the nutrition status of the society . This research was aimed to find the formulation of sweet corn and mung bean that produce sweet corn-mung bean milk with the best physical, chemical and sensory characteristics and is accepted by consument. The experiment was arranged in a completely block randomized design (CBRD) withy one factor and three replications. The treatments were five formulations of sweet corn and mung bean , they were 3:1 (F1), 2:1 (F2), 1:1 (F3), 1:2 (F4), and 1:3 (F5) (w/w). The data were analysed using analysis of variance, and then continued with 1 % and 5 % Least Significant Different Test. The determinination of the water addition that produced mung bean-sweet corn milk that is compliance with the total solid in SNI (11.5 %) was done in the preliminary research. The preliminary research result showed that mung bean sweet corn milk has total solid of 15-19% for all of formulations, while the best favorable milk was milk with the formulation: water that is at 1:10. The result of the main research showed that the stabilityobjectively, protein content, and organoleptic characteristic were not significanly different among sweet corn and mung bean formulations, but the stability visually, the viscosity, soluble total solid and fat content were significanltly different among sweet corn and mung bean formulation. According to the SNI (soluble total solid, protein and fat contents) are the formulation that have met the soy milk quality standard, but the best formulation was found in F2, with the protein content of 3,183% , fat content of 3,667%, and the most favourable formulation was F2 formulation with 1, 893 score. The result of amino acid analysis on the best mung bean-sweet corn milk showed that five types of essential amino acid (threonine, valine, isoleucine, leucine and lysine) have not met the amino acid standard yet by FAO (1973). In conclusion, the combination of sweet corn and mung bean become mung bean sweet corn milk has not overcome the lack of lysine on corn and methionine on mung bean yet. Keywords : ,Amino acid, sweet corn, mung bean
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