| Summary: | The aims of this research are to investigate the effect of soy flour size and
the ratio of the water extractor amounts on tofu yield and its quality, and to find
out the amount of globulin protein fraction using different soy flour as a basic
ingredient in tofu production. Experimental design was using Completely
Randomized Factorial Design with two factors, that is soy flour size (40, 60, and
80 mesh) and the ratio of water extractors and soy flour (1:7, 1:9, and 1:11). The
results showed that that using soy flour size from 60 mesh and soy flour and water
extractors in the ratio of 1:9, the yield of wet tofu is about 242.92%, solids
contents 49.52%, protein contents 58.35% (db), protein yield 71.90%, yield of 7S
globulin 18.52%, yield of 11S globulin 30.70%, the amount of 7S globulin
31.73%, yield of 11S globulin 52.61%, tofu texture 7.30 N/mm
2
. Sensory test for
color, taste and texture showed that panelists were accepted it. The tofu has a
normal white color, tasteless, and sandy texture. Differences of soy flour size and
the ratio between water extractors and soy flour affect tofu yield and its quality.
The results showed that using soy flour size from 60 mesh and soy flour and water
extractors in the ratio of 1:9 gives an optimal yield and better quality for the tofu
products.
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