Pengaruh Konsentrasi Penggumpal Asam Asetat dan Lama Perendaman Kedelai Terhadap Kandungan Gizi Tahu  

Oleh:

Firdaus, Flora Elvistia

Jenis: Article from Journal - ilmiah nasional - tidak terakreditasi DIKTI
Dalam koleksi: Widya: Majalah Ilmiah vol. 22 no. 235 (Apr. 2005), page 47.
Topik: soybean; coagulation; tofu; soybean; nutrient value

Ketersediaan

Perpustakaan Pusat (Semanggi) Nomor Panggil: MM47.22 Non-tandon: 1 (dapat dipinjam: 0) Tandon: tidak ada

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Isi artikel

Soybean (Glycine max (L) Merril) virtually is a sort of food material form plant. it has high nutrient value, which contains 35% - 45% protein and 20% fat. Tofu constitutes food material cultivated from soybean after passing stages : soaking, grinding, heating, filtration, and coagulation. The treatment of soybean, was done respectively by time soaking 2,4 and 6 hours, and variations of acetic acid concentration 1.0% , 1.5%, 2.0% and 3.0%. The result showed that nutrient value of tofu is better in condition of soybean soaked in 6 hours with concentration of acetic acid 1.0%.

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