Amelia , Maharani, and Dessy , Kurniawati, and Nita , Aryanti (2012) PENGARUH JENIS AGEN PENGENDAP ALAMI TERHADAP KARAKTERISTIK TAHU. JURNAL TEKNOLOGI KIMIA DAN INDUSTRI, 1 (1). pp. 528-533.

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Tofu is a popular soy processed food in Indonesia. The tofu made processing has done by the making of using sintetic coagulants. But general coagulant has some lacts which can influence the quality of tofu. Meanwhile the selection of natiral components as natural coagulant of tofu in Indonesia production itself have not been used. That is way in this research, the making of tofu will be done by using averrhoa bilumbi, citrus acid, and chitosan as natural coagulants. It surrounds some steps that is coagulants preparation, measurement of acidity of coagulants, preparation of soymilk, until preparation of tofu. The proximate analysis of tofu is yield of tofu analysis, crude protein analysis and moisture content analysis. This research show that the use of comersiil coagulants (CaSO4) results lower yield than natural coagulants. The effects of additon of natural coagulants in making process of tofu, which natural coagulants each other has positive effects and negative effects itself, but generally the use of natural coagulants has positive effects than comersiil coagulants CaSO4. In next research it will be better to do analysis of parameter of tofu texture besides hardness, they are cohessiveness, springiness, and chewiness to get more complete discussion. It need too add the other variable in knowing the effects of the quality of tofu like pH, temperature, mixing speed, coagulation time and many more.

Item Type:Article
Uncontrolled Keywords:tofu, natural coagulant, averrhoa bilumbi, citrus lemon, chitosan
Subjects:T Technology > TP Chemical technology
Divisions:Faculty of Engineering > Department of Chemical Engineering
Faculty of Engineering > Department of Chemical Engineering
ID Code:36848
Deposited By:teknik kimia
Deposited On:08 Nov 2012 10:19
Last Modified:08 Nov 2012 10:19

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