The Effect of Salt-GDL Coagulant and Temperature on Tofu Quality

Abstract

Soymilk tofu can be coagulated with salts, acid and lactones. The objectives of this investigation was to study the effect of temperature and different coagulant to the quality of tofu; such as protein content, texture, mass and moisture. Soybean was oaked and grinded to produced soymilk. The soymilk was coagulated with two type of mixed coagulant; CaSO4- Glucono delta-lactone (GDL) and MgSO4-GDL, the variation of composition were 0:4, 3:1, 2:2, 1:3, 0:4 at temperature of 70°C and 80°C. The highest protein content was obtained from the tofu with CaSO4-GDL (2:2) and 70°. The results showed that the different in coagulation temperature affect the protein content of tofu. Mass and texture of the tofu increased as the composition of salt coagulant increased. General factorial method was used in this experiment, the result supports that the various composition of coagulant increased significantly (P<0.05) from 111-135 gram and 241-642 gram, respectively for tofu mass and texture. Temperature has significant result to protein content and mass of the tofu.