Sitti Saharia Rowa1, Suriani Rauf1, Hj. Sukmawati1, Sri Andriyani2
1Jurusan Gizi, Politeknik Kesehatan Kemenkes Makassar
2Alumni, Jurusan Gizi, Politeknik Kesehatan Kemenkes, Makassar
Background : Soy milk is one of the results of processing which is extracted from soybeans. Soy milk protein has amino acid sequence that is similar to cow’s milk so it is often used as a substitute for cow’s milk for those who are allergic to animal protein. Soy milk is highly nutritious drink, especially protein content. Soy milk also contains fat, carbohydrates, calcium, phosphorus, iron, provitamin A, vitamin B complex (except B12), and water
Objective : This study aims to determine levels of protein in soy milk sold in a side street in the city of Makassar. The study also aimed to determine levels of protein in labeled soy milki sold in supermarkets Makassar
Methods : This study is a descriptive survey on checking levels of a protein in soy milk made with the Kjeldahl method with 2 times the filtration on the first day and the second day
Results : The results showed that each of the samples had different levels of proteins. Conduct two trials that on the first day and the second day, the highest protein levels in three samples contained in the sample B respectively is 2,179% and 2,157%. As for the labeled samples sold in supermarkets gained the highest protein content is in the samples F to test in the first day as many as 2,305% and in samples E on the second day of the test, as many as 1.760%.
Suggestion : It is suggested to the consumer to be more selective in choosing a wide range of soy milk products so as to obtain the best quality and higher protein level of soy milk.
Keywords: Protein, Soy Milk