| NUTRITION - ORIGINAL ARTICLES |
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| Year : 2021 | Volume
: 11
| Issue : 3 | Page : 194-198 |
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Soy – Sorghum Milk as a Functional Drink Source of Antioxidants
Dzul Fadly1, Fadila Tulaseket2, Rahmawati Rahmawati3, M Sakriawati3, Armenia Eka Putriana4, Septiyanti Septiyanti5, Fatimah Fitriani Mujahidah6, Ika Wirya Wirawanti6, Nicen Suherlin7, Anisa Febristi7, Yuges Saputri Muttalib2
1 Department of Food Technology, Faculty of Agriculture, Tanjungpura University, Pontianak, Indonesia
2 Department of Nutrition, Faculty of Health Sciences, Esa Unggul University, DKI Jakarta, Indonesia
3 Study Program of Nursing, Akademi Keperawatan Yapenas 21 Maros, Maros, Indonesia
4 Study Program of Nutrition, Stikes Widya Nusantara Palu, Palu, Indonesia
5 Study Program of Public Health, Faculty of Public Health, Universitas Muslim Indonesia, Makassar, Indonesia
6 Study Program of Nutrition, Universitas Megarezky, Makassar, Indonesia
7 Akademi Keperawatan Baiturrahmah, Padang, Indonesia
Correspondence Address:
Dzul Fadly
Department of Food Technology, Tanjungpura University, Pontianak
Indonesia
 Source of Support: None, Conflict of Interest: None  | Check |
DOI: 10.4103/ijnpnd.ijnpnd_15_21
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Background: With the increasing need for antioxidants as a support for health, this study was conducted to determine the functional potential of drinks made from soybeans and sorghum by determining organoleptic, proximate, and antioxidant activity properties. Methods: In this study, the formulations of soy milk (Glycine max (L.) Merill) added with sorghum (Sorghum bicolor (L.) Moench) were including F1 (100% soy milk), F2 (90% soy milk: 10% sorghum), F2 (80% soy milk: 20% sorghum), and F3 (70% soy milk: 30% sorghum). The organoleptic test consisted of a hedonic test and a hedonic quality test involving 25 semitrained panelists measured using an analogue visual scale (0–10). Antioxidant activity identification was determined through the 2,2-diphenyl-1-picrylhydrazyl (DPPH) method. Results: This study found that sorghum’s addition to soy milk significantly affected the hedonic quality value of aroma and texture (P<0.05). Meanwhile, it also significantly affected the protein, fat, and ash content (P<0.05). The addition of 20% sorghum in F2 showed the best characteristics of organoleptic values, with carbohydrate 4.02±2.07%, protein 1.91±0.35%, fat 1.07±1.07%, water 92.74±2.13%, and ash 0.26±0.001%. The addition of sorghum tends to increase the antioxidant capacity of soy-sorghum milk functional drinks. The soy milk products with 20% sorghum possessed antioxidant capability in Half-maximal inhibitory concentration (IC50) about 28.45 ppm and categorized as strong antioxidants. Conclusion: Thus, this soy-sorghum milk product potentially being a functional drink source of antioxidants.
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