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Nutrition Analysis of “Sujakaju†as a Functional Drink of Health

Author

Listed:
  • Laksmyn Kadir
  • Syam S. Kumaji
  • Wirnangsi D. Uno

Abstract

Malnutrition, poverty and abundant corn crops are the factors that provide the potential for innovation to create “Sujakaju†(corn-soy mil). The innovation aims to tackle the issues in children health and welfare in Gorontalo. The purpose of this study is to generate the proper formulation of a combination of well-nutrition corn-soy milk. The study employed experimental method with four treatments; each treatment group consumes different kind of corn-soy milk, i.e. milk of pulo (waxy) corn and soybean, Kiki corn and soybeans, hybrid corn and soybean, and from sweet corn and soybean with ratio of 50-50, 100-50 and 150-50 respectively. The results show that milk from mixture pulo corn and soybean suits the most for well-nutrition corn-soy milk by the composition ratio of 150-50, in which it contains the highest carbohydrate and protein nutrition and the lowest fat, compared to the treatment of 50-50 and 100-50 ratios.

Suggested Citation

  • Laksmyn Kadir & Syam S. Kumaji & Wirnangsi D. Uno, 2018. "Nutrition Analysis of “Sujakaju†as a Functional Drink of Health," Journal of Food Studies, Macrothink Institute, vol. 7(1), pages 1-97, December.
    • Handle: RePEc:mth:jfsjnl:v:7:y:2018:i:1:p:97
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    JEL classification:

    • R00 - Urban, Rural, Regional, Real Estate, and Transportation Economics - - General - - - General
    • Z0 - Other Special Topics - - General

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