PERBANDINGAN KANDUNGAN NILAI ZAT GIZI DAN SIFAT ORGANOLEPTIK SUSU GORENG DI BEBERAPA SENTRA INDUSTRI DI KECAMATAN LOBALAIN

Abstract

Susu Goreng is a traditional output product of milk from one of the district of Nusa Tenggara Timur province, namely Rote Ndao district, consists of boilded buffalo fresh milk and palm sugar which sells in some industries central in Lobalain sub-district. This research aimed to identify the comparison of nutrient content and organoleptic characteristic of Susu Goreng. To support this research, the methodology used is Descriptive method with One Way Anova Formula and followed by  Least Significant Difference (LSD). The sample collected from three biggest industry central of Susu Goreng in Lobalain sub-district: Melati Shop, Maluku Shop, and Letelangga Shop. The collected data consists of carbohydrate nutrient content, Fat, Protein, Water, Ashes, and Calcium, The research taken place at the Chemical and husbandry Food laboratory, Almira Kupang. While the Organoleptic characteristics data of texture, taste, aroma, and color processed at the Public Health Faculty of Nusa Cendana University.  The period of time of this research is from September 2010 to February 2011. The result shows that the nutrients content in Susu Goreng, which are carbohydrate, Fat, protein, ashes and calcium of the three industry central mentioned above has least significant different (P>0,05).