Tofu Flour Research Articles

Pengolahan Limbah Tahu Menjadi Biogas Sebagai Inovasi Guna Mengatasi Krisis Energi

For most Indonesian people, tofu is a processed soybean-based food that is very popular among Indonesian people. Apart from being highly nutritious, tofu is also cheap and easy to make. The price is affordable for the general public and the taste is delicious. At the processing stage, the tofu industry produces both solid and liquid waste. The process of sifting and grouping solid waste produces waste which is mostly sold by experts and processed into animal feed, tempeh gembus which is made from tofu dregs, and leftover tofu flour which is used as a basic ingredient for making bread and baked goods. Meanwhile, a lot of liquid waste is produced during the process of washing tofu, boiling tofu, pressing tofu, and the process of forming tofu. Ecological benefits will be reduced if tofu liquid waste is directly disposed of into waters due to the high content of organic matter, BOD and COD. Therefore, the industry realizes that waste processing is necessary to reduce the current risk of pollution. Handling of tofu waste must continue to be carried out and monitored properly. Indonesia has the ability to create normal abundance in large quantities to channel elective energy. Therefore, the use of fuel sources requires substitute materials that are not harmful to the ecosystem and do not run out. Biogas is an environmentally friendly power plant that has a lot of development potential.

The possibility of a halal mix probiotic medium for the cultivation of Lactobacillus plantarum N16 and Saccharomyces cerevisiae

This study aimed to determine the effects of interaction between media type (halal mix preparation) and culture mixtures of Lactobacillus plantarum N16 and Saccharomyces cerevisiae (probiotics). A completely randomised factorial design (CRFD) consisting of 2 factors and three replications was used, where factor A was a mixture of Lactobacillus plantarum N16 and Saccharomyces cerevisiae at a ratio of 1:1 (A1); 1:2 (A2) and 2:1 (A3) and factor B was the type of growth media, that is, control (B1), whey tofu, molasses, and fish waste flour (B2), and coconut water, onggok flour and shrimp waste flour (B3). The variables measured were viability, cell biomass, and pH. The results showed interactions between factors A and B, which were significantly different (p <0.05) in terms of viability, cell biomass, and pH. Based on the results of the study, it can be concluded that the mixture of Lactobacillus plantarum N16 and Saccharomyces cerevisiae at a ratio of 2:1 (A3), using coconut water, onggok flour, and shrimp waste flour (B3) as medium and incubated at 36 °C for 24 hours was the best medium. It had a 2.37 viability, 42.33 mg/ml biomass cell, and a pH of 2.37.

Utilization of Tofu Industry Waste and Banana Plant Waste for Growing Medium of Brown Oyster Mushrooms (Pleurotus cystidiosus [Jacq. Fr.] P.Kumm.)

Brown oyster mushroom is one of the consumption mushrooms with high economic value, so it is important to be cultivated commercially. Several types of plant and industrial wastes, such as dried banana leaves and tofu dregs, are available abundantly in the field. The waste has the potential to be used as medium for growing consumption mushrooms. This is because dried banana leaves and tofu dregs contain enough nutrients needed for the growth and development of oyster mushrooms. The study aimed to determine the growth response and yield of brown oyster mushrooms by giving various doses of dried banana leaves and tofu dregs flour. The research was carried out using factorial completely randomized design. First factor: dosage of tofu flour: 50 g per baglog, 150 g per baglog, and 250 g per baglog. Second factor: dosage of dried banana leaves, without dried banana leaves, 100 g dried banana leaves per baglog, and 250 g dried banana leaves per baglog. The results showed that the treatment of addition of tofu dregs flour with dried banana leaves interacted very significantly in the number of mushroom caps, diameter and thickness of the caps, the length of the mycelium, the fresh weight of the fungus, and biological efficiency.

Tempe, Tofu, and Amyloid-β 1-40 Serum Levels in Ovariectomized Rats.

Estrogens have been found to reduce amyloid-β (Aβ) levels, a risk factor associated with dementia. We hypothesized that phytoestrogenic soybean products such as tempe and tofu might show similar effects. The aim of this study were to analyze the effect of tempe and tofu flour on Aβ1-40 serum levels in ovariectomized rats. This research was conducted on female Sprague Dawley rats, aged 12 months. Before the intervention rats underwent ovariectomy (OVx) and were grouped into 5 intervention groups which were given tempe flour, tofu flour, estradiol, or casein as an active control. There was also a non-OVx control group which was fed a normal diet. The intake of tempe and tofu flour decreased Aβ serum levels in all estrogen and phytoestrogenic treatment groups, offsetting effects of OVx (but not in the casein group, where Aβ levels rise). The tempe flour group showed the strongest decrease in serum Aβ levels compared to the other groups. Future studies should investigate whether tempe can reduce Aβ levels in patients with dementia.

The effects of the fortificant NaFeEDTA in tofu flour on red blood cell counts in male Sprague-Dawley rats (Rattus norvegicus L.)

The effects of the fortificant NaFeEDTA in tofu flour on red blood cell counts in male Sprague-Dawley rats (Rattus norvegicus L.) were examined. In total, 25 rats were divided into five groups as follows: normal control (NC), which was administered 0.5 % carboxymethyl cellulose (CMC); treatment control (TC), which was administered 0.5 % CMC and unfortified tofu flour; and three treatment groups, which were administered 0.5 % CMC and tofu flour containing 2.7 (T1), 5.4 (T2), or 10.8 mg Fe/kg bw NaFeEDTA (T3). All five groups were treated for 14 consecutive days. Red blood cell counts were measured using an automatic hematology analyzer (Nihon Kohden Celltac α MEK-6450). One-way ANOVA revealed significant effects (P < 0.05) of NaFeEDTA on red blood cell counts in all treatment groups. A least significant difference test illustrated that the red blood cell count was significantly higher (P < 0.05) in the three treatment groups than in the NC and TC groups. The largest increase of the red blood cell count was detected in the T2 group at t14, and the change reflected increases of 22.26 % versus the NC group and 20.24 % versus the TC group.

Effects of NaFeEDTA in tofu flour on blood hemoglobin levels in male Sprague-Dawley rats (Rattus norvegicus L.)

This study examined the effects of the fortificant NaFeEDTA in tofu flour on blood hemoglobin levels in rats. Twenty-five rats were divided into five groups, namely a normal control group (NC) fed standard chow, water, and 0.5 % carboxymethyl cellulose (CMC); a treatment control group (TC) given standard chow, water, 0.5 % CMC and 0.45 g of tofu flour without NaFeEDTA; and three treatment groups (T1, T2, T3) that were given standard chow, water, 0.5 % CMC, and 0.45 g of tofu flour containing 2.7, 5.4 or 10.8 mg Fe/kg bw of NaFeEDTA for 14 days. Hemoglobin levels were measured on days 0 and 4. One-way ANOVA illustrated that hemoglobin levels were higher in the treatment groups. A least significant different test revealed that blood hemoglobin levels in the treatment group were significantly different from those in the NC and TC groups, and those in the T2 group were also significantly different from those in groups T1 and T3.

Innovation Utilization of Tofu Waste Into Flour With The Addition of Sodium Metabisulfit As Antibrowning

&lt;pre&gt;Tofu waste has a high nutritional value because in the manufacturing process, not all protein content can be extracted. At present the use of tofu waste is used as a manufacture of gusts, crackers, soy sauce and animal feed. Even though 100 grams of tofu waste still has a carbohydrate content of 11.07%, 4.71% protein, 1.94% fat and 0.8% ash. Tofu waste can be processed into flour by passing the bleaching process using sodium metabisulfite. The purpose of this study is to find out the making the flour from tofu waste using sodium metabisulfite as anti browning. This research was carried out using factorial Randomized Complete Design (RAL) with variations in the concentration of sodium metabisulfite namely 0, 100,300 and 500 ppm and immersion duration of 30, 45, and 60 minutes. In this study, the best treatment was produced by soaking sodium p-metulfulfite 500 ppm with 60 minutes immersion time producing tofu flour with moisture content 9.43%, ash content 2.17%, organoleptic test aroma 3.87 (likes) color (4, 03) like it.&lt;/pre&gt;

Comparing the effect of tempe flour and tofu flour consumption on estrogen serum in ovariectomized rats

Estrogen decreasing during menopause can create problems in the cardiovascular organs, brain, urogental tract, and bone. Estrogen replacement therapy (ERT) can be used to increase estrogen levels. However, side-effects including breast cancer may limit their use. Tempe and tofu are natural plat-based foods which contain phytoestrogens. The aim of this research was to compare estrogen serum levels in ovariectomized rats given tempe flour and tofu flour.This research was conducted on female rats, aged 12 months (n = 72 rats). Rats were grouped into 5 groups: tempe flour, tofu flour, estradiol, casein and non-ovariectomized. The intervention was carried out for two months with three observation points; i) in the second week, ii) fifth week and iii) eighth week. Estrogen serum analysis was done by ELISA (Estradiol EIA-2693). The mean and the differences between treatment groups were analysed using one way ANOVA with post hoc polynomial contrasts (LSD).The highest estrogen serum in the second week intervention was found in the estradiol group followed by the tempe flour, tofu flour, non-ovariectomized and casein groups, respectively. The tempe flour group had the highest mean serum estrogen levels in the fifth week, followed by the estradiol group, non-ovariectomized group, tofu group and casein group. At the eighth week of intervention, the highest estrogen serum level was found in the tempe flour group followed by the estradiol group, tofu flour group, non ovariectomy group and casein group. Interventions in the fifth and eighth weeks showed significant differences between groups (p < 0.05). It was concluded that tempe flour rendered twice the serum estrogen level compared to tofu flour. Further research is needed in the form of clinical trials to prove that effect in humans.

PENGARUH SUHU DAN LAMA PEMANGGANGAN TERHADAP TINGKAT KESUKAAN DAN KANDUNGAN GIZI SNACK FOOD BARS BERBAHAN DASAR TEPUNG PISANG GOROHO DAN TEPUNG AMPAS TAHU

The research aims to understand the effect of temperature and roasting time on the level to the preference level and nutrition value of snack food made from goroho banana flour and less of tofu flour. This snack food bars is good for diabetics, because using raw materials with low glicemic index. Design use is a complete random ( ral ) factorial, where consisting of 2 factors, the first is the temperature roasting consisting of 2 standard: 130 0C, 160 0C and the second factor is roasting time consisting of 2 standard: 30 minutes, 60 minutes. Consisting of four combinations treatment each treatment repeated three times, so composed of twelve units experiment. The research consisting of some stages that is the first stage is preparation raw materials which includes making banana flour goroho and flour dregs know , then making snack food bars and testing organoleptik and analysis proximate. The data obtained analyzed using ANNOVA. When there is significant differences between treatment, then continued with BNT test different (different real smallest ).The results of the analysis variety of results showed that combination treatment temperature and roasting time had have real impact on colors, flavor, texture, water content, protein content, ash content, fat content and carbohydrate content but not have real impact to the odor of snack food bars. A snack food bars made from the banana flour goroho and less of tofu flour resulting in this research containing water content as much as 7,03-29,82 % , protein content 8,08-10,42 % , fat content 3,88-7,61%, ash content 1,05-1,97 % , as much as 51,10-79,07 carbohydrate content. &#x0D; Keywoard : Snack food bars, temperature and period of roasting, diabetics, goroho bananan, tofu flour

SNACK BAR TINGGI SERAT BERBASIS TEPUNG AMPAS TAHU (OKARA) DAN TEPUNG UBI UNGU

Unbalanced dietary consumption, lack of dietary fiber intake and low physical activity could lead to excessive nutrients resulting in obesity. This research aims to create high-fiber snack food in the form of snack bar made from pulp of tofu flour (okara), purple sweet potato flour, and cornstarch. The experimental design was a complete factorial randomized design with two variables and two replications. Two variables tested were the ratio between purple sweet potato flour and cornstarch of 1:1 and 1:2 (w/w), and the addition okara of 20, 25, and 30%. As a control, a snack bar was made from wheat flour. The analysis performed include sensory and physicochemical analysis. The recommended high-fiber healthy snack bar was the snack bar made from 20% okara, with a ratio of purple sweet potato flour to cornstarch of 1:2 (w/w). This snack bar had a sensory score of 4.31 on the overall attribute which means neutral. The anthocyanin level of the cookies was 1.97 mg/100 g (db) and dietary fiber level was 13.87% (db), therefore they can be categorized as high fiber okara food according to the head of BPOM regulation number HK 03.1.23.11.11.09909 year 2011.

Supercritical Carbon Dioxide Extraction of Daidzein and Genistein from Soybean Products

The extractibility of isoflavones by supercritical carbon dioxide was studied by extracting synthetically produced daidzein (1), genistein (2), formononetin (3) and biochanin A (4). Supercritical fluid carbon dioxide (SFCO2) modified with 20% ethanol at 50° and 600 atmospheres pressure extracted nearly 93% of these isoflavones in 60 min. Daidzein and genistein were extracted by SFCO2 and quantified by high performance liquid chromatography in the extracts of soybean food products, miso, tofu, soy meal and soy flour; the amounts of 1 and 2 (expressed in μg/g dry weight) in these foods were found to be 42, 61; 20, 20; 40, 8 and 10, 5, respectively. This is the first report of supercritical carbon dioxide extraction of 1 and 2 from soy products.