ANALISIS PROKSIMAT SUSU KERBAU YANG BERASAL DARI NAGARI BATU PAYUANG, KECAMATAN LAREH SAGO HALABAN KABUPATEN LIMAPULUH KOTA

Hurriya Alzahra, Haezah Fatdillah

Abstract


Penelitian ini bertujuan untuk menganalisis kandungan proksimat susu kerbau yang berasal dari Nagari Batu Payuang, Kecamatan Lareh Sago Halaban, Kabupaten Limapuluh Kota, Sumatera Barat. Analisis dilakukan untuk mengetahui kadar air, protein, lemak, dan nilai pH sebagai parameter kualitas susu. Metode yang digunakan adalah metode survei dengan analisis deskriptif, sedangkan pengujian dilakukan menggunakan metode AOAC (2005) untuk kadar air, protein, dan lemak. Hasil penelitian menunjukkan bahwa kadar air susu kerbau berkisar antara 67,53–74,33%, kadar protein 6,39–7,76%, kadar lemak 6,73–6,89%, dan nilai pH 6,3–6,6. Nilai-nilai tersebut menunjukkan bahwa susu kerbau memiliki kandungan protein dan lemak yang lebih tinggi dibandingkan susu sapi, menjadikannya sumber gizi yang unggul dan potensial untuk dikembangkan menjadi produk olahan seperti dadih, keju, dan butter. Kandungan nutrisi yang tinggi ini juga mendukung peran susu kerbau sebagai sumber protein hewani lokal yang dapat meningkatkan ketahanan pangan masyarakat

Keywords


Susu Kerbau; Analisis Proksimat; Protein; Lemak; Nagari Batu Payuang

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References


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DOI: https://doi.org/10.36355/sptr.v7i2.1885

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