Karakteristik Dan Analisis Sensorik Produk Tahu dengan Koagulan Alami

Abstract

AbstrakTahu merupakan produk olahan kedelai yang banyak dikonsumsi di Asia. Tahu diperoleh dari proses koagulasi susu kedelai menggunakan koagulan. Umumnya koagulan yang digunakan dalam proses pembuatan tahu adalah garam (CaCl 2 , CaSO 4 , MgCl 2 ) dan asam (Asam asetat, Glukano δ-lactone (GDL)). Dalam penelitian ini dilakukan pembuatan tahu menggunakan koagulan alami belimbing wuluh, jeruk nipis dan larutan chitosan. Produk tahu yang diperoleh dibandingkan dengan produk tahu dengan penggunaan koagulan komersial CaSO 4 . Karakteristik tahu yang diuji meliputi yield, kadar protein, kadar air dan tekstur serta analisis sensorik yang terdiri dari rasa, aroma, warna dan tekstur. Hasil penelitian menunjukkan bahwa penggunaan koagulan alami (Belimbing wuluh, Jeruk nipis dan Chitosan) menghasilkan produk tahu dengan yield dan kadar protein yang lebih tinggi dibandingkan dengan koagulan komersial. Sedangkan kadar air tahu dengan koagulan alami Belimbing wuluh dan jeruk nipis menghasilkan produk tahu dengan kadar air yang lebih tinggi. Analisis tekstur menunjukkan bahwa koagulan chitosan menghasilkan produk tahu yang paling keras. Berdasarkan uji sensorik terhadap produk tahu, dapat dinyatakan bahwa panelis lebih menyukai sampel tahu dengan tingkat keasaman yang lebih rendah dalam penilaian rasa dan aroma. Sedangkan untuk penilaian warna, panelis lebih menyukai sampel tahu dengan konsentrasi asam yang lebih tinggi.Kata kunci: belimbing wuluh, chitosan, jeruk nipis, koagulan, tahu Abstract Tofu has been known as a soybean processed food and is consumed in significant amount in Asia. Tofu is prepared by soymilk coagulation with specific coagulant such as salts (CaCl 2 , CaSO 4 , MgCl 2 ) and acid (Acetic acid, Glukano δ-lactone (GDL)). In this research, tofu was prepared by using natural coagulants. Averrhoa bilimbi, Citrus aurantifolia, and chitosan solution were selected as coagulating agents. Tofu products with the natural coagulant were further be compared to product with a commercial CaSO 4 coagulant. Evaluation of tofu characteristics including yields, protein and water content as well as texture analysis. Research showed that natural coagulants produced tofu with higher yield and protein content. Moreover, tofu having high water content was obtained when the Averrhoa bilimbi and Citrus aurantifolia were the coagulants. Texture analysis confirmed that chitosan coagulant produced tofu with greatest hardness. In addition, sensoric analysis of tofu sample verified that tofu with low acidity was more acceptable in the term of flavor and aroma. On the other hand, assessment of tofu colour showed that the high content acid tofu was more preferable.

The effects of various isoelectric points in tofu processing on physicochemical properties and antioxidant capacities

“…These two bacteria will produce lactic acid that will react with the protein contained in soybeans which results in the clumping of tofu. During the incubation process, the acid produced will donate H+ ions so that if it reacts then the negatively charged protein functional groups could change the environment of the solution to be neutral and cause the protein clumping, also reduce the possibility of protein to dissolve in water during the incubation process [25]. According to Poedjiadi and Supriyanti [26], protein that has been denatured and has gone through the clumping process even though it had reached the isoelectric point, it is still possible to dissolve in tofu's whey if the pH of the tofu is outside of the isoelectric point.…”

“…For the texture and colour analysis of tofu from Table 2, the result showed that the highest texture is obtained by control tofu and tofu with the pH of 5 with the pressure or force of 1.95 N and 1.78 N, respectively. The tofu texture depends on the network formed by soy protein so that it can supply a compact and sturdy texture [25]. According to Meyza et al [31], the water content of tofu affects the texture value produced.…”

Tofu Processing at UD Sari Makmur, Wakobaloagung Village, Kabangka District, Muna Regency

“…. Tahu dijadikan sebagai salah satu sumber protein bagi tubuh, serta saat ini telah banyak dikonsumsi oleh masyarakat Asia, disamping memiliki harga yang ekonomis tahu juga memiliki nilai kandungan protein yang tinggi (Arianti, 2016) [3]…”

Pengaruh Penambahan Sari Jeruk Nipis (Citrus aurantifolia) sebagai Bahan Penggumpal Alami terhadap Karakteristik Fisik dan Kimia Tahu Kacang Hijau (Vigna radiata)

“…Ada beberapa jenis koagulan untuk proses koagulasi yaitu garam (CaCL 2 , CaSO 4 , MgCl 2 ) proteinase dan asam (asam asetat, asam sitrat, glukano δ-lactone). Pada jenis koagulan yang berbahan dasar asam seperti asam laktat, asam sitrat dan asam asetat, rendemen yang dihasilkan akan rendah, dengan tekstur tahu yang rapuh (mudah hancur) dengan flavor yang agak asam (Aryanti et al, 2016). Salah satu koagulan asam yang dapat digunakan yaitu jeruk nipis.…”