Pengaruh Penambahan Asam Asetat dan Lama Perendaman Kedelai (Glycine max. (L) Merril) Terhadap Gizi Tahu: Protein dan Lemak  

Oleh:

Firdaus, Flora Elvistia

Jenis: Article from Journal - ilmiah nasional - tidak terakreditasi DIKTI
Dalam koleksi: Widya: Majalah Ilmiah vol. 24 no. 267 (Dec. 2007), page 33-40.
Topik: Soybean; Food; High Nutrition

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: MM47.26 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

Lihat Detail Induk

Isi artikel

Soybean (Glycine max. (L) Merril) is a sort of food which consists of high nutritions. The aim of this research is to determine the effect of acetic acid as coagulant in varied concentrations and length soaking of soybean to the amount of protein and fat of tofu. Research variables is addition of acetic acid; 1,0 ; 1,2 ; 2,0 ; 3,0 % (v/v) and time 2;4; and 6 hours. Methods which used to analyze protein is kjehldahl semimicro and weilbull fot fats. Data analyzed by ANAVA multiway.

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