Daya cerna protein in vitro dua puluh minuman bubuk komersial berbasis kedelai di indonesia

Abstract

One factor of protein quality is the digestibility. This study aims to analyze protein digestibility of twenty commercial soy-based powder drinks by in vitro method. Twenty commercial products were sampled and grouped by consumer age (0-1 year old, 1-3 years old, and 3 years old above). Samples intended for 3 years old above consumers were further divided again into sample for special group of consumers and for ordinary consumers. Protein content from analysis and from label has been compared with the rules of tolerance of Canadian Food Inspection Agency's and Food and Drug Administration, and the results were still between the range of tolerance. While the total lipid content from analysis and from label were compared with labeling rules of National Agency for Drug and Food Control Republic of Indonesia (BPOM RI). The results showed that samples for 0-1 year and 1-3 years old consumers had protein digestibility higher (85.55 % - 87.73 %) than samples for consumers 3 years old above (ordinary consumer) (75.82 % - 85.33 %). Protein digestibility of samples for special group of consumers were also higher (85.73 % - 89.04 %) than samples for ordinary consumer (75.82 % - 85.3 %). This research also showed that ingredients and protein sources affect the protein content, protein digestibility, and the solubility of the samples. Samples which protein source from soy protein isolate or enriched by dairy protein had lower protein content than the samples which protein source from soybean. However, the protein digestibility and protein solubility of sample from soy protein isolate or enriched by dairy protein were higher than samples from soybean.