Karagenan Effect on Yield and Whey Tahu Soybean

Hamzah, Basuni (2009) Karagenan Effect on Yield and Whey Tahu Soybean. Dinamika Penelitian BIPA, 20 (35). ISSN 0852-6532 (In Press)

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      Abstract

      The study used completely randomized design with five treatments of carragenan concentrations (0%, 0.25%, 0.50%, 0.75%, 1%). The carragenan were added to soy milk prior to coagulation of tofu. The treatments were replicated three times. Samples of tofu whey were analized for its total solids (%) and samples of tofu were analized for its dry matter yield (kg/kg soy milk). The correlation between whey total solids and dry matter yield of tofu was also determined. The data show that the increase in the concentration of carragenan (0%-0.75%) would increase dry matter yield. But no significant increase in dry matter yield when carragenan applied in the concentration of 1%. Inversely, as increase in carragenan concentration (0%-0.75%) applied to soy milk, whey total solids decreased. There was a correlation between dry matter yield and whey total solids. There would be two advantages using carragenan in the process of making tofu, firstly, a significantly increase in dry matter yield, and secondly, a solution to environment problem by reducing whey total solids.

      Item Type: Article
      Subjects: S Agriculture > S Agriculture (General)
      Divisions: Faculty of Agriculture > Department of Agriculture Product Technology
      Depositing User: Basuni Hamzah
      Date Deposited: 22 Oct 2014 11:17
      Last Modified: 03 Mar 2015 09:17
      URI: http://eprints.unsri.ac.id/id/eprint/1986

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