Article Per Year (5 Year)
p-Index From 2020 - 2025
0
P-Index
This Author published in this journals
All Journal Jurnal Mutu Pangan : Indonesian Journal of Food Quality
Hoerudin Hoerudin
Balai Besar Penelitian dan Pengembangan Pascapanen Pertanian, Badan Penelitian dan Pengembangan Pertanian, Kementerian Pertanian
Agriculture, Biological Sciences & Forestry Chemistry Public Health

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Pengaruh Ukuran Partikel Tepung Kedelai dan Konsentrasi Glukono Delta Lakton (GDL) terhadap Sifat Fisik Tahu Instan Siti Fauziyyah Masykur; Dede Robiatul Adawiyah; Hoerudin Hoerudin; Purwiyatno Hariyadi
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 3 No. 1 (2016): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

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

Abstract

New process for making instant tofu was developed. Effects of soy flour particle size and GDL concentration on physical properties of instant tofu were studied. Soy beans were ground using a disc mill to produce defatted and undefatted soy flours, and then both were ground using planetary ball mill (PBM) to further reduce their particle sizes. Only defatted soy flour was able to be ground using PBM for 10, 20 and 30 min. Particle sizes were analyzed with laser diffraction technique. Instant tofu was made by adding soy flour to boiling water (15% w/v) and GDL (0.3% and 0.5% of the total mixture), mixed well, followed by stove heating without stirring for 10 min. Physical properties of instant tofu were analyzed using texture profile analyzer, chromameter and scanning electron microscope. Particle size of soy flour had effect on textural properties and microstructure, but not on colour of tofu. Smaller particle size of deffated soy flour (D50= 36.4; 23.8; and 16.1 μm) improved several textural characteristics of the resulting instant tofu; i.e. would increase hardness, chewiness and cohesiveness (with addition of 0.3% GDL) and would increase springiness and chewiness (with addition of 0.5% GDL). 
Co-Authors Dede Robiatul Adawiyah Purwiyatno Hariyadi Siti Fauziyyah Masykur