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All Journal Warta IHP (Warta Industri Hasil Pertanian)
Sri Wuri Handono Wuri Handono
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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Journal : Warta IHP (Warta Industri Hasil Pertanian)

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(Technical Design and Testing of Soy Milk Extractor in Tofu Production) Rizal Alamsyah Alamsyah; Atih Suryati Herman Suryati Herman; Sri Wuri Handono Wuri Handono
Warta Industri Hasil Pertanian Vol 4, No 02 (1987)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3225.857 KB) | DOI: 10.32765/warta ihp.v4i02.2211

Abstract

The extraction of soy milk in tofu production in Indonesia was done by traditional pressing in which the ground soy mixture was wrapped in cotton cloth and pressed using a piece of stone. In this way some amount of soy milk was still left in the presscake. The study is aimed at designing two types of extractor-centrifugal type and press type-in order to increase the extraction efficiency. It was found that the liquid content of presscake obtained from this equipment is less as compared to the traditional method. The capacity of centrifugal is 270 1/hr. Its efficency of the centrifugal is 84.04% and those of press type is 69.50%. The optimal rotation of sieve of the centrifugal machine is about 700 rpm using induction motor of 1.5 HP.
(Substitution of defatted Soybean Meal For Soybean in Tofu Production) Sri Wuri Handono Wuri Handono; Atih Suryati Herman; Aan Yulistia
Warta Industri Hasil Pertanian Vol 4, No 02 (1987)
Publisher : Balai Besar Industri Agro

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (3436.575 KB) | DOI: 10.32765/warta ihp.v4i02.2212

Abstract

Techno-economic study on using deffated soybean meal as a substitute for soybean in tofu production has been conducted. Eight degree of substitution (5, 10, 15, 20, 25, 30, 35 and 40%) were used in making tofu. Substitution of deffated soybean meal for soybean decreased the yield as well as the oraganoleptic properties of tofu. The substitution was acceptable up to the amount of 20%. The study showed that 20% substitution will be profitable if the price of the meal is less than 47% of the soybean price.
Co-Authors Aan Yulistia Atih Suryati Herman Atih Suryati Herman Suryati Herman Rizal Alamsyah Alamsyah