KAJIAN FORMULASI PEMBUATAN TAHU KAYA SERAT ( Tepung Koro Benguk, Sari Kedelai, dan Susu Sapi ) SERTA PENGARUHNYA TERHADAP SIFAT FISIKOKIMIA DAN ORGANOLEPTIK TAHU
| Main Author: | AINI, IFFAH NUR |
|---|---|
| Format: | Thesis NonPeerReviewed Book |
| Bahasa: | eng |
| Terbitan: |
, 2019
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| Subjects: | |
| Online Access: |
http://eprints.umm.ac.id/53505/1/PENDAHULUAN.pdf http://eprints.umm.ac.id/53505/2/BAB%20I.pdf http://eprints.umm.ac.id/53505/3/BAB%20II.pdf http://eprints.umm.ac.id/53505/5/BAB%20III.pdf http://eprints.umm.ac.id/53505/4/BAB%20IV.pdf http://eprints.umm.ac.id/53505/6/BAB%20V.pdf http://eprints.umm.ac.id/53505/7/LAMPIRAN.pdf http://eprints.umm.ac.id/53505/ |
Daftar Isi:
- Tofu is a product made from the clumping of soybean protein with digestibility. Although the nutritional content of tofu is high, the fiber content is lower than other products. The addition of high-fiber ingredients such as koro benguk flour, it is expected to increase the fiber content in tofu. However, the addition of flour can cause the coagulation of tofu to decrease so that it can affect the quality of tofu. Therefore, the selection of suitable coagulants and other additives such as cow milk containing high protein and fat is expected to improve the quality of tofu containing high fiber. This study aimed to determine the effect of formulation of koro benguk flour, soy milk, and cow milk on tofu physicochemical and organoleptic properties and to analyze the suitable formulations of koro benguk flour, soy milk, and cow milk. Therefore necessary to do research on the formulations of these three ingredients and their effects on tofu physicochemical and organoleptic properties. The research method used was Randomized Block Design (RBD) with treatment factor tofu formulation consisting of soy milk (90%, 80%, and 70% v / v), koro benguk flour (1%, 2%, and 3% b / v), and cow milk (10%, 20%, and 30% v / v). The results showed that the fiber-rich tofu formulation had a significant effect on physicochemical properties for parameters of water content, protein content, fat content, fiber content, texture analyzer, pH test, and color (L, a, b). Whereas in the ash content parameter, the tofu formulation has no significant effect. The formulation of fiber-rich tofu also has a significant effect on the organoleptic properties of tofu which includes aroma, color, texture, and taste. For the best treatment based on the Degarmo test from the formulation of tofu rich in fiber, namely K4 with the formulation of koro benguk flour used 2% (b / v), 90% (v / v) soy milk, and 10% (v / v) cow's milk.