Abstract
Abstract Extraction and coagulation techniques are essential stages in tofu production. This research studies the effect of extraction and coagulation techniques on physicochemical properties of soybean extract, soy pulp, and tofu. This study applies three extraction techniques, namely manual heat extraction, manual cold extraction, and cold extraction using mechanical devices. They used nigari coagulant. As a control, the process of making tofu follows the procedure process as in the small industry of tofu with whey coagulant. The measurement of material mass balance is done at each stage of the process, while the evaluation of the product includes water content, ash, protein, fat, magnesium, and texture. The experimental results show that an increase in the ratio of water to soybeans and the increase of extraction temperature can increase the amount of extracted protein. The coagulation using nigari produced 22.18 kg tofu in hot extraction treatment, 19.61 kg in cold extraction and 17.60 kg in machine extraction. The control treatment produced 36.8 kg of tofu. The water content in the control treatment was higher than the other three treatments. Protein levels, magnesium levels, hardness and chewing power for treatment with nigari coagulant were significantly higher than those with whey.
Highlights
This study aims to study several extraction techniques and the use of nigari coagulants
The materials used in this study were imported soybean seeds obtained from soybean distributors in Subang and nigari as coagulants obtained from nigari distributors in Surabaya, whey as a control treatment coagulant was obtained from the business unit
The heat extraction technique produces protein that is not extracted in the soy pulp significantly lower than in the cold extraction technique
Summary
The basis of the process of making tofu is by utilizing the soy protein gelation properties. The principle of the process step is that the protein in soybeans is extracted using water into soy milk and coagulated using coagulant. Some variables that affect protein solubility include matrix particle size (grinding efficiency), solvent pH, solvent ionic strength, temperature, time and protein concentration (Preece et al, 2017). The effect of concentration, which is the ratio of the mass of soybeans to the volume of extracting water, was studied (Yuwono & Susanto, 2016). Other studies on the effect of mass ratio of soybean seeds to water volume and extraction temperature on percent protein, fat, and carbohydrates extracted in the process of making vegetable milk have been studied (Ariyanto et al, 2015)
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