Peran Jenis Dan Konsentrasi Koagulan Pada Karakteristik Tahu Dan Tingkat Penerimaan Konsumen

Widjajaseputra, Anna Ingani, Widyastuti, Theresia Endang W., Suprijono, Maria Matoetina and Trisnawati, Chatarina Yayuk (2020) Peran Jenis Dan Konsentrasi Koagulan Pada Karakteristik Tahu Dan Tingkat Penerimaan Konsumen. Jurnal Teknologi Pangan dan Gizi, 19 (2). pp. 114-122. ISSN 1411-7096

[thumbnail of Peran Jenis Dan Konsentrasi Koagulan Pada Karakteristik Tahu Dan Tingkat Penerimaan Konsumen]
Preview
Text (Peran Jenis Dan Konsentrasi Koagulan Pada Karakteristik Tahu Dan Tingkat Penerimaan Konsumen)
Peran_jenis_dan_konsentrasi_(Ingani).pdf

Download (308kB) | Preview
[thumbnail of Peran Jenis Dan Konsentrasi Koagulan Pada Karakteristik Tahu Dan Tingkat Penerimaan Konsumen_peer_review] Text (Peran Jenis Dan Konsentrasi Koagulan Pada Karakteristik Tahu Dan Tingkat Penerimaan Konsumen_peer_review)
8-R1&2-Peran_Jenis_dan_Konsentrasi_ .pdf

Download (1MB)
[thumbnail of Peran Jenis Dan Konsentrasi Koagulan Pada Karakteristik Tahu Dan Tingkat Penerimaan Konsumen]
Preview
Text (Peran Jenis Dan Konsentrasi Koagulan Pada Karakteristik Tahu Dan Tingkat Penerimaan Konsumen)
Peran_jenis_dan_konsentrasi_(Ingani)_Hasil Cek Similarity.pdf

Download (2MB) | Preview

Abstract

The supply of soybean varieties with certain specification is still a problem for the tofu industry, so it needs to be resolved, one of which is the selection of capable coagulant. This research aimed to study the effect of different of coagulants (CaSO4 , CaCl2 , and MgCl2) and the concentration [0.4 % ( w / v ) and 0.5 % ( w / v )] to the characteristics of fresh tofu and its consumer acceptance.The tofu characteristics especially water holding capacity and gel strength could determine the tofu yield and texture parameters. Based on the research result, it showed that different types of coagulant have specific characteristics such as rate of coagulation and water entrapment capacity. Coagulant concentration of 0.5 % on all types of salt coagulant was used in this study showed the effect of decreasing the water holding capacity of the curd. Salt concentration of 0.5 % provided more formed cross-link so that the structure to be too compact. Higher protein content was obtained at concentration of 0.5 % for the same type of coagulant, but it was not followed by significant difference of texture. Based on sensory evaluation data, it can be concluded that CaSO4 0.4 % produced the most preferred product. The usage of MgCl2 0.4% can be recommended beside of CaSO4 0.4 %.

Item Type: Article
Uncontrolled Keywords: concentrations of coagulant, consumer acceptance, protein content, types of coagulant, water holding capacity
Subjects: Agriculture and Food Technology
Divisions: Journal Publication
Depositing User: F.X. Hadi
Date Deposited: 27 Jan 2021 02:49
Last Modified: 17 Mar 2022 03:00
URI: http://repository.ukwms.ac.id/id/eprint/24919

Actions (login required)

View Item View Item