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

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.