Thesis

The Effect of Sugar Substitution on The Physicochemical and Sensorial Properties of Mung Bean Drink

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The four-month internship activities were carried out at PT. Heinz ABC Indonesia, located in
Bendungan Walahar, Walahar, Karawang Regency, West Java, focused on RTD and soy sauce
production. In the internship activity, the authors focused on the food safety and quality division at
the system implementation sub-division, where the authors assemble, implement, and validate the
system. The author has also conducted laboratory analysis, pre-inspection for BPOM, observed the
problem in the production, and analyzed and tracked if there is a problem in the product (complaint).
The primary research at PT. Heinz ABC Indonesia tested the physicochemical (pH, Brix, and sulfite)
and sensory test (triangle and JAR test) in mung bean drinks that have different ingredients of sugar
(sulfite and non-sulfite sugar) and analyzed them with SPSS (t-test), chi-square, and penalty analysis.
The Brix value increased and the pH level decreased as the sulfite concentration decreased. The
sulfite, pH, and brix content for sulfite mung bean drinks is 25.17, 6.14, and 9.89, respectively, and
for the non-sulfite drinks, they are 4.31, 6.31, and 10.03, respectively. The different types of sugar
used in mung bean drinks also have significant differences in sensorial properties, and the taste,
aroma, and color need to be evaluated to reformulate the product. Internships are one of the most
essential learning media, as the author discovered by comparing the material received with the
world of work in the field, with results that are only sometimes consistent. In the future, good
communication will likely exist between the campus and the institution.

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Availability

Detail Information

Series Title

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Call Number

FT 23-030

Publisher

i3L, Jakarta : i3L, Jakarta., 2023

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Ready-toDrink
Mung Bean
Physicochemical and Sensorial Properties

Specific Detail Info

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Statement of Responsibility

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Other version/related

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