Pengaruh Jenis dan Kadar Koagulan Lemon dan Jeruk Nipis Terhadap Kualitas Tahu
Abstract
Soybeans are legumes with protein content around 60%. This study focused on modifying soy proteins from soymilk by using 1.0, 2.0, 3.0, 4.0, and 5.0 % of lemon, lime and calcium sulfate (CaSO4). The objective of this study is to make tofu with natural coagulants and to compare it with synthetic coagulants. Yield, protein content, water content and texture are analyzed to determine the characteristics of the tofu. It’s shown in that the protein content of the tofu tend to be constant at various level of coagulants. The protein content of the tofu produced by natural coagulants (10-12%) are higher than CaSO4 (8%-10%), SNI 01-3142-1998 standard (9.4%) and tofu samples produced in Bandung (9.79% and 8.9%). Increasing the concentration of coagulants decreased the texture of tofu but doesn’t affect the yield and water content. 1% lemon produced best Tofu in terms of protein content, texture and taste.
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