PENGARUH LAMA PEMASAKAN DAN TEMPERATUR PEMASAKAN KEDELAI TERHADAP PROSES EKSTRAKSI PROTEIN KEDELAI UNTUK PEMBUATAN TAHU

Abstract

The quality and quantity of protein content in tahu not lose from these separation process. This experimental will study the effect of boiled time and boiling temperature due to the unextract protein inside soy, so that was obtained the most optimal condition of operation to get the minimal protein content on the cake. Protein is an organic macromolecule and complex, that has function as both building and emultion substance, enzym maker and energy source. Between beans sort, soybean is the greater protein source. Inside that, there are resistance factors on the soybeans process, so that must estimate the optimate process. Remaining variable that used soak time 5 hour and soak temperature 60 0C, and the weight of raw material is 500 gram. However, these change variable are boiled time (10,15,20,25,30 minute) and boiling temperature (80,85,90,95,100 0C). First, weigh the raw material, soak them, washed the soybeans, blend, supply the water until the porridge happent. Cook that porridge and keep the constant temperature as appropiate variable. Measured the volume of filtrat, take up the cake. The cake was drying on the oven and then analyze the content of protein. From the experimental was got the relation of unextract protein with boiled time and boiling temperature. More along time on boiled, boiling temperature was increased so that precent of unextract protein is decrease. The best variable was obtained at 20 minute time boiled and boiling temperature is 90 0C.