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S. Widowati
Balitbio, Bogor
Agriculture, Biological Sciences & Forestry

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Pengaruh Rasio Bungkil Kedelai dan Kacang Gude Terhadap Karakteristik Tahu B.A. Susila Santosa; Narta Narta; S. Widowati
agriTECH Vol 18, No 2 (1998)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (1251.417 KB) | DOI: 10.22146/agritech.19345

Abstract

Soybean oil cake and pigeonpea were the alternatives vegetable protein sources besides soybean. Their high protein content has not been considered yet in the food processing technology especially for tofu product. This study evaluated ratio of soybean oil cake to pigeonpea used in tofu processing, tofu characteristics and recovery, anti nutrition content and organoleptics characteristics of tofu. Ratio of soybean oil cake to pigeonpea used in this study were 100:0; 90:10; 80:20; 70:30; 60:40; and 50:50. The result showed that ratio of soybean oil cake to pigeonpea effected tofu characteristics and recovery. Ratio 100:0 gave the best result either in nutrition (protein) content or recovery, but the tofu contains the highest anti nutrition too. Tofu made from material with ratio of 90:10 and 80:20 had the same characteristics and better than others. Organoleptically, tofu made from material with ratio 100:0; 90:10 and 80:20 were valued higher than others. This study needs to be developed in order to find the best processing technique and condition in larger scale.
Substitusi Lupin (Lupineus luteus) terhadap Kedelai (Glycine max) dalam Pembuatan Kembang Tahu S. Widowati; Dayani Dayani; B.A.S. Santosa
agriTECH Vol 19, No 2 (1999)
Publisher : Faculty of Agricultural Technology, Universitas Gadjah Mada, Yogyakarta, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (665.65 KB) | DOI: 10.22146/agritech.22349

Abstract

Soy-lupines film (yuba) were prepared from three combinations of soybean and lupines = 75 : 25 ; 50 : 50; and 25 : 75. Traditional method was used to process soy-lupines film with variation of pH (8 and 10) and water addition (10 and 12 times of raw material weight). The products were characterized for their chemical composition, yield and organoleptics properties. Result showed that to produce the acceptable protein film that gave an average of 35% yield, lupines could subtitute soybean up to 50%.
Co-Authors B.A. Susila Santosa B.A.S. Santosa Dayani Dayani Narta Narta