PENETAPAN KADAR PROTEIN PADA SUSU KENTAL MANIS DAN SUSU UHT (ULTRA HIGH TEMPERATURE) MENGGUNAKAN METODE KJELDAHL

Abstract

Accordingto SNI, Ultra High Temperature (UHT) milki sobtained by sterilizing milk at a minimum of 135oC for two seconds with or without the addition of permitted fooding redients and food additives and packaged a septically. Sweetened Condensed Milk (SCM) is obtained from fresh milk whose water content is reduced by heating at least 100oC and added with sucrose sugar or a mixture of sucrose and dextrose sugar and then partially evaporates the water until it be comes thick. This study aims to determine the protein content of UHT and SCM milk has met the requirements set bythe Indonesian National Standard (SNI). The samples tested were 2 brandsof UHT milkand 2 brands of SCM. Determination of protein content was carried out by the Kjeldahl method in accordance with the Indonesian National Standard (SNI) procedure and work equipment for the Kjeldahl method. The test resultss how that the protein contentof UHT A milkis 2.86% and UHT B milkis 3.34%, this has metthe protein content requirements of SNI 01–2971–1998, which is at least 2.7%. The results of the teston SCM A that were tested contained a protein contentof 6.74% and SCM B of 6.54%, these results reached the minimum limit of protein contentstated in SNI 01-2971-1998, which is at least 6.5%.