| dc.description.abstract | Rice milk is made as an alternative milk for people with limitation of milk
consumption such milk allergy or lactose intolerance. Black rice which is high in
antioxidant is potential to be used in rice milk production. The objectives of this
research were to develop black rice milk from Hom Nil rice by formula
optimization, to characterize the profile of final product, and to study the effect of
storage of final product. Black rice milk components are 70-82% of plain black rice
milk, 5-7% of sugar, 12.5-24.5% of water. Black rice milk was formulated using
Mixture design by Design Expert® 7 software. Black rice milk formula was
choosed by random combination of components based on restriction resulted in 14
formulas and inputted as historical data. Other components are 0.4% of carboxy
methyl cellulose (CMC) and 0.1% of salt. The response are total phenolic content,
total anthocyanin content, antioxidant activity, and sensory (overall liking score).
The optimum formula is indicated by maximum value on responses. The best
formula consisted of 80.6% plain black rice milk, 6.4% sugar, 12.5% water, which
contained 91% of water, 0.17% of ash, 0.04% of protein, 0.08% of crude fat, and
8.3% of carbohydrate. Furthermore, study the effect of storage showed that TPC,
TAC, antioxidant activity, viscosity, and pH decreased, whereas microbiological
quality and total soluble solid increased in 16 days at storage temperature 4ºC. | id |
