NILAI NUTRISI SUSU NABATI BERBASIS KENTANG VARIETAS GRANOLA (Solanum tuberosum L) DENGAN PENAMBAHAN KEDELAI LOKAL VARIETAS GROBOGAN

Susu adalah salah satu bahan yang penting bagi pemenuhan gizi masyarakat. Konsumsi susu di Indonesia terus meningkat 5% setiap tahun. Namun produksi susu nasional hanya mampu memenuhi 20% sedangkan sisanya dipenuhi melalui impor. Oleh karena itu diperlukan adanya susu alternatif yang mampu memenuhi kebutuhan gizi masyarakat. Susu kentang kedelai merupakan susu yang memanfaatkan bahan lokal Indonesia. Tujuan dari penelitian ini adalah untuk mengetahui nilai nutrisi susu nabati berbasis kentang dengan penambahan kedelai lokal berdasarkan karakteristik kimia dan sensori. Rancangan percobaan yang digunakan berdasarkan RAL satu faktor dan 3x ulangan. Pengujian kadar karbohidrat menggunakan metode carbohydrate by different, protein (kjedhal), lemak (soxlet), air (wet basis), mineral (dry ashing), serat (crude fiber), kalsium (AAS), aktivitas antioksidan (spektrofotometer UV-VIS) dan sensori (hedonik). Analisis statistik meggunakan uji One Way ANOVA 95% dengan uji lanjut Tukey. Analisis statistik sensory menggunakan uji Kruskal Wallis dengan uji lanjut Man Whitney. Berdasarkan hasil penelitian susu nabati berbasis kentang 25% mengandung kadar nutrisi terbaik dengan kandungan air sebesar 84,4%, mineral 0,58%, protein 5,31%, lemak 2,38%, karbohidrat 7,22%, serat kasar 2,19%, aktivitas antioksidan 33,8%, kalsium 4,71% dan paling disukai panelis. Nilai nutrisi susu nabati berbasis kentang dengan penambahan kedelai lebih tinggi dibandingkan susu nabati berbasis kentang murni. Milk is one of the essential ingredients for the fulfillment of community nutrition. Milk consumption in Indonesia continues to increase by 5% every year. However, the national milk production is only able to meet 20% while the rest is met through imports. Therefore, it is necessary to have alternative milk that can meet the nutritional needs of the community. Soy potato milk is milk that uses local Indonesian ingredients. The purpose of this study was to determine the nutritional value of potato-based plant milk with the addition of local soybeans based on chemical and sensory characteristics. The experimental design used was based on one-factor CRD and 3x replications. Testing carbohydrate levels using the carbohydrate by different method, protein (kjedhal), fat (soxlet), water (wet basis), minerals (dry ashing), fiber (crude fiber), calcium (AAS), antioxidant activity (UV-VIS spectrophotometer) and sensory (hedonic). Statistical analysis used the One Way ANOVA 95% test with Tukey's continued test. Sensory statistical analysis used the Kruskal Wallis test with the Man Whitney advanced test. Based on the results of research, 25% potato-based vegetable milk contains the best nutritional content with water content of 84.4%, minerals 0.58%, protein 5.31%, fat 2.38%, carbohydrates 7.22%, crude fiber 2, 19%, antioxidant activity 33.8%, calcium 4.71% and most preferred panelists. The nutritional value of potato-based vegetable milk with the addition of soybeans is higher than that of pure potato-based vegetable milk