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

Laksmyn Kadir, Syam S. Kumaji, Wirnangsi D. Uno


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.

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Copyright (c) 2017 Laksmyn Kadir, Syam S. Kumaji, Wirnangsi D. Uno

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Journal of Food Studies (ISSN 2166-1073)

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