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All Journal Pro Food Jurnal Pengabdian Magister Pendidikan IPA Jurnal Kolaboratif Sains Jurnal Pengabdian Masyarakat : Pemberdayaan, Inovasi dan Perubahan NUSANTARA: Jurnal Pengabdian Kepada Masyarakat Berita Kedokteran Masyarakat Journal of Food and Agricultural Product
Elya Antariksana Bachmida
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Journal : Pro Food

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Kajian Mutu Limbah Ampas Tahu Segar dari Sentra Produksi Abian Tubuh Fatimatuzzahrah, Baiq Shofi; Handayani, Baiq Rien; Nazaruddin, Nazaruddin; Bachmida, Elya Antariksana
Pro Food Vol. 10 No. 2 (2024): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29303/profood.v10i2.409

Abstract

Tofu dreg, one of the by-products of tofu processing, still has high nutritional content to be used as a food source. Abian Tubuh Village as one of the tofu production centers in Mataram City has approximately 68 units of tofu producers with a considerable volume of tofu dreg. This research aimed to determine the chemical quality, microbial, and sensory by hedonic and scoring test of fresh tofu dreg from the Abian Tubuh production center was processed to make it suitable for use as a food ingredient. The research methods used were descriptive and experimental methods conducted in the laboratory using a one-factor completely randomized design. Data on chemical and organoleptic parameters were analyzed using ANOVA and further tested with Tukey’s HSD Test on the same significance level of 5%. Microbiological parameter data were analyzed with descriptive methods. The results showed that tofu producers in the Abian Tubuh production center produced tofu dregs with pH values, color, and texture significantly different from other samples. In contrast, Aw values, protein content, and aroma were not significantly different between samples. Ampas Tahu Bajang (ATB) produced tofu dregs with the best microbiological quality with total microbial growth of 3.1×105 CFU/g; total mold <1.0×102CFU/g; total coliform <3.0 APM/g and showed good organoleptic quality values both hedonic and scoring. All samples of tofu dregs from Abian Tubuh production centers do not contain harmful chemicals such as formalin and borax, so they are safe to use as food ingredients.
Kajian Mutu Kimia, Mikrobiologi dan Organoleptik Limbah Ampas Tahu Segar dari Sentra Produksi Kekalik, Kota Mataram Kencanadewi, Baiq Citra; Handayani, Baiq Rien; Nazaruddin, Nazaruddin; Bachmida, Elya Antariksana
Pro Food Vol. 11 No. 1 (2025): Pro Food (Jurnal Ilmu dan Teknologi Pangan)
Publisher : Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Okara, or tofu dregs, is a by-product of tofu production that still has fairly high nutritional value. This study aims to assess the chemical, microbiological, and organoleptic quality of fresh tofu pulp waste from the Kekalik production center in Mataram City. A stratified random sampling method was employed, with samples collected from six production locations: Kekalik Kijang, Kekalik Timur 1, Kekalik Timur 2, Kekalik Barat, Kekalik Gerisak 1, and Kekalik Gerisak 2. The results revealed significant differences in pH, protein content, and color perception among the okara samples from various locations (p<0.05). However, water activity value, texture perception, and aroma perception did not differ significantly. The okara samples exhibited high water activity, low pH, and low protein content and tested negative for formaldehyde or borax. Microbiologically, okara samples from Kekalik Gerisak 1 and Kekalik Gerisak 2 exhibited the least microbial contamination (5.9×10⁵ CFU/g and 6.6×10⁵ CFU/g, respectively), with minimal coliform presence (<3.0 MPN/g). Organoleptically, panelists tended to prefer brownish-white okara that were slightly mushy and flavorful. Overall, the okara from Kekalik Gerisak 1 was of the highest quality and demonstrated its potential as a safe and valuable food ingredient.
Co-Authors Afni, Nur' Ahmad Alamsyah Amaro, Moegiratul Amuddin Amuddin Amuddin Baiq Rien Handayani, Baiq Rien Cicilia, Siska Diah Ajeng Setiawati Dody Handito, Dody Fakhrul Irfan Khalil Fatimatuzzahrah, Baiq Shofi Firman Fajar Perdana Firman Fajar Perdhana Fuad Sauqi Isnain Guyup Mahardhian Dwi Putra Hanifah Ayu Hary Kurniawan Hidayat, Agriananta Fahmi Ince Siti Wardatullatifah S Isnaini Puspitasari Joko Sumarsono Kencanadewi, Baiq Citra M. Azhar Mustafid M.Azhar Mustafid Mi’raj Fuadi Mi’raj Fuadi Murad, Murad Mutia Devi Ariyana, Mutia Devi N. Nazaruddin Neyla Vista Maramy Rahmat Sabani Reza Kusuma Nurrohman Saparudin Saparudin Satrijo Saloko Setyaning Pawestri Sri Widyastuti Sukmawaty Sukmawaty Surya Abdul Muttalib Titik Nuryastuti Tri Isti Rahayu Tri Isti Rahayu, Tri Isti Wahyudi Zulfikar Wayan Sweca Yasa Wiharyani Werdiningsih Wiwin Apriyanditra Yesica Marcelina Romauli Sinaga Yuhendra AP Yusrizal Djam’an Saleh Zulfiana Jayanti