Pengemasan dan Penyimpanan Minuman Sari Jagung.
Adji, Irvan Setya
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Corn especially sweet corn (Zea mays L. var. Saccharata Sturtev.) is one of basic foodstuffs which have an important position after rice for Indonesian society. This is because sweet corn can grow almost everywhere in Indonesia due to soil and climatic conditions appropriate, easily grown and maintained, rapid harvest, and good to eat. In some developed countries, sweet corn has been cultivated in various processed forms such as canned, frozen, and made cream, even the results of the extraction process into the so-called sweet corn juice or corn maize milk (corn milk). Sweet corn juice is a source of carbohydrates, calcium and has much lower fat content than soybeans. So eat sweet corn juice is very good as a source of energy, strengthens bones and for those who want to avoid high fat consumption. The purpose of this study was to assess changes in quality of sweet corn juice drinks that are packed with plastic cups of polypropylene and HDPE plastic bags, and stored at cold temperatures (3,5 + 1,5 oC and 12,0 + 2,0 oC) and at room temperature (27,5 + 2,5 oC). In addition, this study also aimed to determine the shelf life of sweet corn juice. First phase of the reaserch are the creation of the corn juice and the determination of its characteristics. Based on results from phase one research, the characteristics of corn juice is having ash content of 0.1405 %, 2.12 % protein, 2.53 % fat content, pH 6.86, TPC of 5.8 x 104 colonies / g products, and total solids 13 oBrix. The test results showed that the quality of the corn juice decreased during storage. The lowest pH changes are owned by the corn juice is packed with HDPE plastic bags and stored at 3,5 + 1,5 oC on the seventh day, i.e 3.25. The highest total acid value owned by the packaging of products that are packed with plastic cups of polypropylene at 27,5 + 2,5 oC on the third day, i.e 9.45 ml of NaOH 0.1 N/100 g. The highest value of total dissolved solids are owned by the corn juice that are packed with plastic cups of polypropylene and stored at 3,5 + 1,5 oC on the seventh day, ie 19.1 oBrix. Corn juice fastest caking is stored at temperature 27,5 + 2,5 oC, both packed with plastic cups of polypropylene or HDPE plastic bags, i.e on the third day. Based on the parameters of acceptance flavor, the best corn juice is to be packaged with a plastic cup of polypropylene at the temperature from 12,0 + 2,0 oC.