UJI DAYA TERIMA DAN KADAR PROTEIN DALAM FORMULASI TAHU SUSU SEBAGAI MAKANAN POTENSIAL UNTUK ANAK KEKURANGAN ENERGI PROTEIN (KEP)

Abstract

This study aims to make formulation of curd from fresh milk, skim milk and packaging milk. The content of curd is expected to assist the goverment in an effort to manufacture high-protein food for children who get protein energy deficiency.

The research was conducted in October 2015 – July 2016. The method used is an experimental laboratory. The curd made with concentrations 20%, 30%, and 40% of milk from fresh milk, skim and packaging.

Organoleptic test result were analyzed by ANOVA followed by LSD (Least Significant Differences) showed a significant difference of milk concentration and kind of milk in curd with the texture, color, aroma, flavor. The highest protein in content of curd come from curd with the addition 6,29% of skim milk.

It was concluded that for manufacturing the formulation of the best curd is using skim milk with concentration 40% of milk in 200 grams of soy and also use an natural acid (acidulant) namely extract of pineapple because it produces curd with texture, color, aroma taste good and high protein.

Keywords: curd, fresh milk, skim milk, packaging milk and protein content