The Effect of Heat Treatment on Specific Gravity and Organoleptic Properties of Jack Bean (Canavalia ensiformis) Milk

Abstract

Most of the dairy products sold in the market in Indonesia are animal milk but those products cannot be consumed by people with lactose intolerance and allergies. Plant-based milk is an alternative substitute for animal milk, and the most widely known is soy milk, but the production of soybeans in Indonesia is low. Jack beans (Canavalia ensiformis) are an alternative raw material substitute for plant-based milk. Meanwhile, the protein content of jack beans is similar to soybeans, but it is not popular as a food ingredient. This study aims to obtain the acceptable combination factors in processing jack bean milk. A full factorial design experiment was conducted to analyze the effect of temperature and heating duration on the specific gravity of jack bean milk and its organoleptic properties such as color, aroma, taste, and texture. The results showed that the temperature and heating time influenced the specific gravity and organoleptic properties of jack bean milk. In addition, the best combination of factors and levels is at a heating temperature of 100 °C for 20 minutes, which results in the specific gravity of jack bean milk, which is 1.0758.

Keywords

• design of experiments
• jack beans
• plant-based milk
• kacang koro
• rancangan percobaan
• susu nabati