PENENTUAN KADAR PROTEIN DAN LEMAK PADA SUSU KEDELE BERBAGAI VARIETAS

Ratnawilis, Ratnawilis (2010) PENENTUAN KADAR PROTEIN DAN LEMAK PADA SUSU KEDELE BERBAGAI VARIETAS. Jurnal Kimia Andalas, 1 (3). ISSN 0853-8018

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Abstract

It has been done the research on determination of protein and fat in soybean milk from three varieties subsequently, Lokon Orba and Kerinci variety. T'here was utilized the modification method of Illinois for making soybean milk. The Kyehdahl method was used to determine the contration of protein and weibul method for fat. The results of this research can be concluded that soybean milk protein from Lokon variety (2.71%) is lrigher than vaieties Orba and Kerinci, respectively. Fat concentration in Orba variety ( I .3 l%) is higher than other varieties.

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