Sifat Organoleptik Tahu Susu Dengan Jumlah Pemakaian Koagulan Yang Berbeda

Paramitha, Dyah Ayu

doi:10.26905/jpp.v2i2.1646

Cited by 4 publications

(2 citation statements)

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“…Dalam pembuatnya menggunakan ekstrak protein kacang kedelai yang mengalami proses penggumpalan protein oleh asam (Nurhidajah dan Suyanto, 2012). Untuk menganekaragamkan produk pangan, selain kacang kedelai, tahu juga dapat dibuat dengan menggunakan susu sapi segar menjadi produk tahu susu (Paramitha, 2017). Winarno (2008) melaporkan bahwa penggumpalan protein susu dengan asam cuka 25% menjadi tahu susu mempunyai karakteristik kimia dengan kadar air 61,51%, kadar abu 5,98%, kadar protein 46,25%, dan kadar lemak 35,07%.…”

Section: Pendahuluanunclassified

The Ability of Young Pineapple Juice in the Coagulation of Cow Milk Protein on the Chemical Characteristics of Milk Tofu

S.,

LINDAWATI,

DEWANTARI

2024

MIP

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The purpose of this study was to determine the ability of young pineapple juice to coagulate cow’s milk protein on the chemical characteristics of milk tofu. The design used was a completely randomized design (CRD) with four treatments and four replications, each replication using 1000 ml of cow’s milk. The four treatments were: the ad- dition of 30 cc of young pineapple juice (P1), the addition of 40 cc of young pineapple juice (P2), the addition of 50 cc of young pineapple juice (P3), and the addition of 60 cc of young pineapple juice (P4). The observed variables were chemical characteristics which included protein content, fat content, water content, and pH value. Research data were analyzed using variance, if the effect of treatment was significantly different (P <0.05), then continued with Duncan’s multiple distance test. The results showed that the protein content of milk tofu in treatment P4, P3, and P2 was not significantly different (P>0.05) compared to treatment P1, but in treatment P4 was significantly (P<0.05) 18.58% higher. and 13.82% compared to treatments P3 and P2. Fat content, water content, and pH values in all treatments (P4, P3, P2, and P1) showed no significant difference (P> 0.05). The conclusion of this study was the ability of young pineapple juice to coagulate cow’s milk protein on the chemical characteristics of milk tofu and its effect on protein content, but had no effect on fat content, water content, and pH value. The concentration of 30 cc of young pineapple juice has good chemical characteristics with protein content of 26.84%, fat content of 50.01%, water content of 64.14% and pH value of 6.31.

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Section: Pendahuluanunclassified

The Ability of Young Pineapple Juice in the Coagulation of Cow Milk Protein on the Chemical Characteristics of Milk Tofu

S.,

LINDAWATI,

DEWANTARI

2024

MIP

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“…Asam asetat adalah salah satu kategori asam yang dapat digunakan sebagai koagulan dalam produksi tahu susu. Kelebihan asam asetat dalam memproduksi tahu ini adalah proses pembuatannya cenderung lebih cepat dan bahan baku asam asetat itu sendiri mudah didapatkan (Paramitha, 2017). Penambahan susu kambing pada susu kedelai serta pemakaian koagulan asam asetat pada pembuatan tahu susu ini belum menemukan formulasi yang tepat yang disukai masyarakat dari segi sensori sehingga dilakukan percobaan formulasi pada pembuatan tahu susu ini.…”

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The Effect of Substitutions of Goat Milk and Coagulant of Acetic Acid on Sensory Properties of Tofu Milk

Larassati

2023

JAP

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Goat milk has not been widely used because of the public's perception that goat's milk has a prengus scent like goats. Goat milk could be used in tofu milk making process as an alternative to reduce the smell of prengus. Clotting with acetic acid is an important factor in producing tofu milk with good texture. The aim of this research was to know the effect of goat milk substitution, the effect of acetic acid concentration and the interaction between goat milk substitution and the concentration of acetic acid on the sensory properties of tofu milk. This research was set as factorial in complete randomized group design (CRBD) with two factors, they were substitutions of goat milk on soy milk with 3 levels 15%:85% (K1), 25%:75% (K2), 35%:65% (K3) (v/v) and concentrations of acetic acid with 4 levels 4%(A1); 4,5%(A2); 5%(A3); 5,5%(A4). The data were further analyzed by polynomial orthogonal . This research used some observations, such as color, taste, flavor, texture, overall acceptance. The best result in this research was 15% goat milk percentage and 4% acetic acid for best with color score 3, 033 (slightly white), taste score of 2.867 (acid), scent score of 3.7 (somewhat typical goat), texture score 3,233 (slightly tender), overall acceptance score 2,983 (slightly preferred).

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Modification of Gluten-Free Starch and the Application on Cookies

Nursanty¹,

Yesi²,

Sugiarti³

2021

IOP Conf. Ser.: Earth Environ. Sci.

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Flour is a raw material widely used in the manufacture of food products, but the gluten content in flour can cause allergies, especially in people with Celiac Diseases. Therefor, it is needed to find alternative raw materials for flour. One way to replace flour is to use gluten-free starch and modify it to obtain specific characteristics. In this study, modifications were made to several starches, namely canna starch, cassava starch, and taro starch, by a cross-linking method using Sodium Tripolyphosphate (STPP) with various concentrations (0%; 0.5%; 1%; 1.5%). Each best characteristic was applied in the manufacture of cookies, and then a sensory test was carried out. The best analysis results were at a concentration of 1.5% STTP with the characteristics of canna starch is 80.15% starch content, 24.42% amylose, 16.077 swelling power, and 20.67% solubility. The characteristics of Cassava starch were 61.91% starch content, 23.85% amylose, 17.157 swelling power, and 24.37% solubility. The taro starch characteristics were 67.75% starch content, 23.88% amylose, 14,823 swelling power, and 21.97% solubility. The sensory test showed that most of the panelists like cookies made from taro starch-modified.

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Sifat Organoleptik Tahu Susu Dengan Jumlah Pemakaian Koagulan Yang Berbeda

Cited by 4 publications

References 0 publications

The Ability of Young Pineapple Juice in the Coagulation of Cow Milk Protein on the Chemical Characteristics of Milk Tofu

The Ability of Young Pineapple Juice in the Coagulation of Cow Milk Protein on the Chemical Characteristics of Milk Tofu

The Effect of Substitutions of Goat Milk and Coagulant of Acetic Acid on Sensory Properties of Tofu Milk

Modification of Gluten-Free Starch and the Application on Cookies

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