The Effect of Substitution of Buffalow Milk with Soy Milk on the Nutritional Value of Palopo

Abstract

ABSTRAK Palopo adalah salah satu makanan tradisional Sumbawa yang berbahan dasar kerbau. Tujuan penelitian ini adalah mengetahui nilai gizi palopo yang ditambahkan susu kedelai. Penelitian ini dilakukan dengan metode eksperimental dan Rancangan Acak Lengkap (RAL) dengan satu faktor yaitu persentase penambahan susu kedelai (P) yaitu P1 0%, P2 20%. P3 40%. P4 60%, P5 80%, dan P6 100%. Parameter yang diamati adalah kadar lemak, kadar protein, aktivitas antioksidan, total fenol, serta parameter sensoris meliputi aroma dan rasa secara hedonik. Data hasil pengamatan dianalisis dengan ANOVA (Analysis of Variance) dengan taraf nyata 5%. Apabila terdapat perbedaan nyata dilakukan uji lanjut BNJ 5%. Semakin tinggi penambahan susu kedelai menyebabkan peningkatan aktivitas antioksidan, kadar air, total fenol tetapi menurunkan kadar lemak dan kadar protein palopo. Ditinjau dari parameter kimia, fisik serta sensoris perlakuan dengan rasio susu kerbau 80% : susu kedelai 20% merupakan perlakuan terbaik dengan nilai aktivitas antioksidan 50,50%; total fenol 4,58 mg GAE/g; kadar air 71,39%; kadar lemak 5,23%; kadar protein 3,54%; serta mutu sensoris yang dapat diterima oleh panelis. Kata kunci : palopo, susu kedelai, susu kerbau ABSTRACT This study aims to determine the nutritional value of palopo which was substituted with soy milk. This study used an experimental method with a one-factor completely randomized design (CRD) consisting of 6 levels of ratio of buffalo milk: soy milk, namely K0 = 100%: 0%, K1 = 80%: 20%, K2 = 60%: 40%. , K3 = 40%: 60%, K4 = 20%: 80% and K5 = 0%: 100% with 3 repetitions. The observed data were analyzed for variance (Analysis of Variance) with a real level of 5%. If there is a significant difference, a 5% BNJ further test is performed. The parameters observed in this study were fat content, protein content, moisture content, antioxidant activity, total phenol, and sensory parameters including aroma and taste. The results showed that there was a significant effect on all observed parameters but had an insignificant effect on oHue. The higher the ratio of soy milk causes an increase in antioxidant activity, water content, total phenol but decreases fat content, protein content and viscosity of palopo. In terms of chemical, physical and sensory parameters, the treatment with a ratio of 80% buffalo milk: 20% soy milk was the best result with an antioxidant activity value of 50,50%; total phenol 4,58 mg GAE / g; water content 71,39%; fat content 5,23%; protein content 3,54%; and sensory quality that can be accepted by the panelists.