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Departemen Ilmu dan Teknologi Pangan - Fakultas Teknologi Pertanian - Institut Pertanian Bogor
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Dewan pembina :
Feri Kusnandar, Dr
(Ketua Departemen Ilmu dan
Teknologi Pangan)
Adhi Siswaja Lukman, Ir
(Ketua GAPMMI)

Dewan Redaksi :
Ketua :
Nuri Andarwulan, Prof. Dr
Anggota :
Hanifah Nuryani Lioe, Dr
Lilis Nuraida, Prof. Dr
Maggy T. Suhartono, Prof. Dr
Purwiyatno Hariyadi, Prof. Dr
Yunawati Gandasasmita, Ir. MAppSc

Redaksi Pelaksana :
Dede R. Adawiyah, Dr
Didah Nur Faridah, Dr
Nurheni Sri Palupi, Dr
Nur Wulandari, Dr
Puspo Edi Giriwono, Dr
Siti Nurjanah, Dr
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Pengaruh Ukuran Partikel Tepung Kedelai dan Konsentrasi Glukono Delta Lakton (GDL) terhadap Sifat Fisik Tahu Instan(Effects of Soy Flour Particle Size and Glucono Delta Lactone Concentration on Physical Properties of Instant Tofu)

Volume 3(1) : , April 2014
Penulis : Siti Fauziyyah Masykur1, Dede Robiatul Adawiyah1,2, Hoerudin3, Purwiyatno Hariyadi1,2
Institusi :

1Departemen Ilmu dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor 2South East Asian Food and Agricultural Science and Technology Center, Institut Pertanian Bogor 3Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian,
Badan Penelitian dan Pengembangan Pertanian, Kementerian Pertanian 


Kategori : Hasil Penelitian
Kelompok : Teknologi proses
Bahasa : Indonesia

Abstract

New process for making instant tofu was developed. Effects of soy flour particle size and GDL concentration on physical properties of instant tofu were studied. Soy beans were ground using a disc mill to produce defatted and undefatted soy flours, and then both were ground using planetary ball mill (PBM) to further reduce their particle sizes. Only defatted soy flour was able to be ground using PBM for 10, 20 and 30 min. Particle sizes were analyzed with laser diffraction technique. Instant tofu was made by adding soy flour to boiling water (15% w/v) and GDL (0.3% and 0.5% of the total mixture), mixed well, followed by stove heating without stirring for 10 min. Physical properties of instant tofu were analyzed using texture profile analyzer, chromameter and scanning electron microscope. Particle size of soy flour had effect on textural properties and microstructure, but not on colour of tofu. Smaller particle size of deffated soy flour (D50= 36.4; 23.8; and 16.1 μm) improved several textural characteristics of the resulting instant tofu; i.e. would increase hardness, chewiness and cohesiveness (with addition of 0.3% GDL) and would increase springiness and chewiness (with addition of 0.5% GDL). 



Aplikasi praktis

Hasil penelitian ini memperkenalkan alternatif proses pembuatan tahu dengan cara menyiapkan campuran tepung kedelai pada ukuran partikel tertentu dan penggumpal glukono delta lakton (GDL) yang siap ditambahkan air, lalu dipanaskan selama 10 menit agar bisa membentuk massa padat yang menyerupai tahu. Selain praktis, keunggulan proses pembuatan tahu instan ini juga akan mengurangi limbah cair sekaligus mengurangi kehilangan zat gizi dan komponen lain yang larut air. 


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