Comparison of methods of heating soybean to yield and the characteristics of tofu with a mixture of acetic acid and Ie Kuloh Sira

Abstract

Tofu is one of the vegetable proteins made from clumping of soy milk which is accompanied by heating soybean porridge and adding clumps from either acid, organic salt or a mixture of both. For heating soybean porridge can be done without filtering or heating directly with the pulp. This research was carried out by comparing the two methods and the addition of a mixture of acid and organic salts namely acetic acid and Ie Kuloh Sira in the amount of 100 ml in (0; 5; 10; 15; 20) ml, clotting time (10; 15; 20; 25; 30 ) men and soybean immersion time (5; 5.5; 6; 6.5; 7) hours. The results showed that the optimization process was in the addition of Ie Kuloh Sira 10 ml clumping time 20 minutes and soybean immersion time 6 hours. Process optimization was in the addition of Ie Kuloh Sira 10 ml clumping time 20 minutes and soybean immersion time 6 hours. The highest yield was 14.5% with the pulp heating method and no pulp heating, but the protein content test (Lowry method) differed slightly from the method without pulp residue, 24.3381% and 24.941%. Texture Test with higher Texture Analyzer with 480 gr pulp heating/mm2.