Study on the digestibility value of milk protein contained in-vitro germinated local soybean varieties

Abstract

Mardiyanto TC, Sudarwati S. 2015. Study on the digestibility value of milk protein contained in-vitro germinated local soybean varieties. Pros Sem Nas Masy Biodiv Indon 1: 1256-1264. Protein deficiency is one of the nutritional problems in developing countries including Indonesia. The main functions of a protein are to form the body's tissues, regulating body processes and maintain existing networks. Therefore, lack of protein, especially for children, can lead to growth retardation. Sources of protein may be obtained from animal and vegetable. The protein digestibility value is one of the determinants of the quality of protein in foods. Efforts to increase the protein digestibility value have been done on germinated sprout. In this research, the protein digestibility values were evaluated in soy milk, which is one of the processed products of soybean, with a variation of germination age of soybean seed, which is a raw material in the processing of soy milk. The purpose of this study was to determine the value of milk protein digestibility of sprouted soybean at respective germination age and determine the germination age of better protein digestibility sprouts in the manufacture of milk. In this research, variated ages of germination were 0 hours, 24 hours, 48 hours, and 72 hours for processing of soy milk. Wilis varieties of soybean seed were used for germination, which is local soybean varieties. The analyzed parameters on sprout seed were protein digestibility values, moisture content, and the total protein content, while analyzed parameters on soybean milk were protein digestibility value, water content, protein content, fat content, dissolved solid substances, and the stability of the emulsion. The results of the research showed that the highest soybean milk digestibility values were found at 48 hours (germination age) having 79.78% (protein digestibility value), 91.73% (moisture content), 26.6% (protein content), 15.12% (fat content), 37.01% (substances dissolved solids), and 43.62% (emulsion stability).