Komposisi gizi tahu kombinasi dari kacang tunggak dan kedelai yang dibuat dengan bahan penggumpal asam cuka dan biang tahu
One of the typical foods consumed daily as a side dish by the community is tofu. Tofu is made with soybean as raw material which is crushed into a pulp and protein coagulated to form the texture of the tofu. Until now, soybeans are the main raw material for making tofu. In fact, according to the an...
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| Format: | Article |
| Language: | Indonesian |
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Universitas Yudharta Pasuruan
2021-11-01
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| Series: | Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian |
| Subjects: | |
| Online Access: | https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/2742 |
| _version_ | 1827603848722644992 |
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| author | Wahyu Mushollaeni Lorine Tantalu Melkianus Malo |
| author_facet | Wahyu Mushollaeni Lorine Tantalu Melkianus Malo |
| author_sort | Wahyu Mushollaeni |
| collection | DOAJ |
| description |
One of the typical foods consumed daily as a side dish by the community is tofu. Tofu is made with soybean as raw material which is crushed into a pulp and protein coagulated to form the texture of the tofu. Until now, soybeans are the main raw material for making tofu. In fact, according to the analysis, the projection of soybean demand is much higher than the supply of soybeans that can be produced, so that the potential to meet the demand for soybeans will be carried out through imports. Imported soybeans will affect the selling price of tofu because the price of imported soybeans varies depending on the exchange rate and under certain conditions, the price of imported soybeans is cheaper. If this condition continues, the original tofu made from local soybeans will be crushed by the use of imported soybeans, farmers will lose because local soybeans are not selling well, tofu traders suffer a lot, the price of tofu varies, and it is possible to reduce the original taste of local tofu. Therefore, it is necessary to have raw materials that can substitute soybeans in making tofu, including cowpeas. This study aims to determine the combination of cowpea-soybean formulations and coagulation ingredients to produce the best physicochemical quality of tofu. The best treatment is the use of a combination of 90% soybeans with 10% cowpeas and vinegar as a coagulant for protein. The treatment resulted in tofu with levels of protein, fat, fiber, carbohydrates, water, and ash, respectively 12.10%; 2.8%; 0.6%; 9.29%; 71.56%; and 3.64%.
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| first_indexed | 2024-03-09T05:47:33Z |
| format | Article |
| id | doaj.art-d4cfc019463946e99bf1f73a0358591c |
| institution | Directory Open Access Journal |
| issn | 2087-9679 2597-436X |
| language | Indonesian |
| last_indexed | 2024-03-09T05:47:33Z |
| publishDate | 2021-11-01 |
| publisher | Universitas Yudharta Pasuruan |
| record_format | Article |
| series | Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian |
| spelling | doaj.art-d4cfc019463946e99bf1f73a0358591c2023-12-03T12:20:01ZindUniversitas Yudharta PasuruanTeknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian2087-96792597-436X2021-11-0113110.35891/tp.v13i1.2742Komposisi gizi tahu kombinasi dari kacang tunggak dan kedelai yang dibuat dengan bahan penggumpal asam cuka dan biang tahuWahyu Mushollaeni0Lorine Tantalu1Melkianus Malo2Program Studi Teknologi Industri Pertanian, Universitas Tribhuwana Tunggadewi, Malang, Jawa TimurProgram Studi Teknologi Industri Pertanian, Universitas Tribhuwana Tunggadewi, Malang, Jawa TimurProgram Studi Teknologi Industri Pertanian, Universitas Tribhuwana Tunggadewi, Malang, Jawa Timur One of the typical foods consumed daily as a side dish by the community is tofu. Tofu is made with soybean as raw material which is crushed into a pulp and protein coagulated to form the texture of the tofu. Until now, soybeans are the main raw material for making tofu. In fact, according to the analysis, the projection of soybean demand is much higher than the supply of soybeans that can be produced, so that the potential to meet the demand for soybeans will be carried out through imports. Imported soybeans will affect the selling price of tofu because the price of imported soybeans varies depending on the exchange rate and under certain conditions, the price of imported soybeans is cheaper. If this condition continues, the original tofu made from local soybeans will be crushed by the use of imported soybeans, farmers will lose because local soybeans are not selling well, tofu traders suffer a lot, the price of tofu varies, and it is possible to reduce the original taste of local tofu. Therefore, it is necessary to have raw materials that can substitute soybeans in making tofu, including cowpeas. This study aims to determine the combination of cowpea-soybean formulations and coagulation ingredients to produce the best physicochemical quality of tofu. The best treatment is the use of a combination of 90% soybeans with 10% cowpeas and vinegar as a coagulant for protein. The treatment resulted in tofu with levels of protein, fat, fiber, carbohydrates, water, and ash, respectively 12.10%; 2.8%; 0.6%; 9.29%; 71.56%; and 3.64%. https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/2742tofucowpeassoybeansvinegar acidprickly tofu |
| spellingShingle | Wahyu Mushollaeni Lorine Tantalu Melkianus Malo Komposisi gizi tahu kombinasi dari kacang tunggak dan kedelai yang dibuat dengan bahan penggumpal asam cuka dan biang tahu Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian tofu cowpeas soybeans vinegar acid prickly tofu |
| title | Komposisi gizi tahu kombinasi dari kacang tunggak dan kedelai yang dibuat dengan bahan penggumpal asam cuka dan biang tahu |
| title_full | Komposisi gizi tahu kombinasi dari kacang tunggak dan kedelai yang dibuat dengan bahan penggumpal asam cuka dan biang tahu |
| title_fullStr | Komposisi gizi tahu kombinasi dari kacang tunggak dan kedelai yang dibuat dengan bahan penggumpal asam cuka dan biang tahu |
| title_full_unstemmed | Komposisi gizi tahu kombinasi dari kacang tunggak dan kedelai yang dibuat dengan bahan penggumpal asam cuka dan biang tahu |
| title_short | Komposisi gizi tahu kombinasi dari kacang tunggak dan kedelai yang dibuat dengan bahan penggumpal asam cuka dan biang tahu |
| title_sort | komposisi gizi tahu kombinasi dari kacang tunggak dan kedelai yang dibuat dengan bahan penggumpal asam cuka dan biang tahu |
| topic | tofu cowpeas soybeans vinegar acid prickly tofu |
| url | https://jurnal.yudharta.ac.id/v2/index.php/Teknologi-Pangan/article/view/2742 |
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