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All Journal agriTECH Jurnal Pengabdian Kepada Masyarakat (Indonesian Journal of Community Engagement) Indonesian Journal of Chemistry Indonesian Food and Nutrition Progress Journal of Functional Food and Nutraceutical Journal of Applied Agricultural Science and Technology
Setyaningsih, Widiastuti
Department Of Food And Agricultural Product Technology, Faculty Of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta 55281, Indonesia
Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Chemistry Decision Sciences, Operations Research & Management Nursing

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Journal : Journal of Applied Agricultural Science and Technology

 1 
Effect of Different Coagulants and Various Concentrations on Quality of Jack Bean Tofu Rini Yanti; Widiastuti Setyaningsih; Priyanto Triwitono; Richa Yuniansyah; Ermi Saraswati Maha Admi
Journal of Applied Agricultural Science and Technology Vol. 6 No. 1 (2022): Journal of Applied Agricultural Science and Technology
Publisher : Green Engineering Society

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (423.069 KB) | DOI: 10.32530/jaast.v6i1.23

Abstract

Jack bean (Canavalia ensiformis), Indonesian local bean, has a high content of protein and great potential either for substituting or overcoming the shortage of imported soybean in tofu production. However, an appropriate coagulant in a proper amount is needed to make tofu with acceptable characteristics. This study set out to investigate the appropriate type and concentration of coagulant. The experiment was carried out by using GDL (glucono delta lactone) and nigari as coagulants with concentration levels of 0.25; 0.5; 0.75 and 1%. Some quality parameters such as yield, color, texture (hardness, cohesiveness, chewiness, springiness), and microscopic structure of tofu were observed. Consumer preference tests on aroma, color, taste, texture, and overall acceptability were directed to determine tofu with the best characteristics. The result showed nigari at concentration level 0.75% delivered the most preferred tofu for consumers.
Co-Authors Abdul Rohman Abdul Rohman Agnes Murdiati Anak Agung Istri Sri Wiadnyani Anggela Anggela Anggita Rosiana Putri Arif Wahyu Widada Asefin Nurul Ikhtiarini Azkia, Mita Nurul Briliantama , Asadin Candra Aryudiawan Djoko Santosa Endang Sulistiyaningsih Eni Harmayani Ermi Saraswati Maha Admi Fernandez, Ceferino Carrera Imas Masithoh Devangsari, Imas Masithoh Irnawati Irnawati Jang, Young Pyo Mayangsari, Yunika Mohamad Rafi Muhamad Insanu Muhammad Nur Cahyanto Mutmainah , Nurul Nanik Siti Aminah Nopiani, Yanti Palma, Miguel Pargiyanti Priyanto Triwitono Priyanto, Ashari Richa Yuniansyah Rini Yanti Santad Wichienchot Sugeng Riyanto Taufan Alam Thorvaldsson , Mira Valentina Dwi Suci Handayani Wahdan Fitriya Wahdan Fitriya