| dc.description.abstract | Green bean juice drinks that already existed has several constraints due to its low stability so it is need shakes before consumed. To get the green bean juice with a good suspension stability, it can be done by adding additional ingredients to enhance stability or to decrease the size of particles to slow the rate of precipitation. Sonication is a method of solving the material into nano-sized particles using ultrasonic waves, while the use of stabilizer CMC aims to improve the viscosity and slow down the precipitation process so as to produce a stable suspension. Preliminary research done by analysis of the proximate content, production of the green bean juice and the determination of stabilizer concentration and materials. The main research done by sonication in green bean juice with a variation of 20, 40, and 60 minutes with an ultrasonic wave amplitudo by 20%, 30%, and 40%, test of green bean juice, test the stability suspense, test the size particle and organoleptic tests. Based on the research results, which have been sonicated protein levels ranged between 0.23% -0.32%, fat content of 0.64% -1.6%, total solids 9.6% -14.91%. pH 6.56 to 6.64, viscosity 26.67-44.03 Cp, and total dissolved solids from 8.75 to 9°Brix. Based on the acceptance parameter of 20 panelists expressed juice color ranges from 4.60-5.45 of green beans as well as states like flavour ranges from 3.31-5.75 whereas 3.55-5.05 ranged to taste like. For all microbial tests showed a negative value. Based on the analysis range of the level of 1%, sonication time gave tangible effect on the value of viscosity, flavour, taste, and color of green been juice. Sonication treatment for 60 minutes with an ultrasonik wave amplitudo by 40% was found effective to improve the stability of the suspension of the green bean juice, can be seen from the diameter of the particle size of the average 657 nm by using a test particle size analyzer. | en |
