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All Journal Jurnal Penelitian Pertanian Terapan Proceeding Applied Business and Engineering Conference
Hertini Rani
Jurusan Teknologi Pertanian Politeknik Negeri Lampung Jln. Soekarno Hatta No. 10 Rajabasa Bandar Lampung Telp. (0721) 703995 Fax. 787309
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Journal : Jurnal Penelitian Pertanian Terapan

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Optimasi Proses Pembuatan Bubuk (Tepung) Kedelai Rani, Hertini; Zulfahmi, Zulfahmi; Widodo, Yatim R.
Jurnal Penelitian Pertanian Terapan Vol 13, No 3 (2013)
Publisher : Politeknik Negeri Lampung.

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (229.973 KB) | DOI: 10.25181/jppt.v13i3.187

Abstract

Soybean powder is processed soy products are created through several stages of processing, such as sorting, soaking, cooking, refrigeration, drying, grinding, sieving and, packaging.This study aimed to determine the effect of dipping time and pressing time on the quality of soybean powdering. This research was arranged in a randomized block design (RAK) consists of 2 factors. The first factor is a long soaking soybeans (L1 = 0 hours; L2 = 3 hours; L3 = 6 hours, and L4 = 9 hours). The second factor is long pressing time (P1 = 0 minutes; P2 = 5 minutes; P3 = 10 minutes, and P4 = 15 minutes). This study consisted of 8 treatment combinations with three replications.The results of this study, namely the process of soaking soybeans for 3 hours produces yield 72.80% degree of whiteness 53.37%. Protein content 32.86 %, fat 25.22 % ALB 7.77%, and 4.2 % water. While soybeans pressing process for 5 minutes produces rendemen 75.29 %, 44.03 % degree of whiteness. Protein contentof 32.78%, 26.45% fat, ALB 4.67 %, and water 5:12 %. Key words: soybean flouring, dipping, pressing condition
Co-Authors Dwi Eva Nirmagustina Handayani, Sri Khoerunnisa, Tiara Kurnia Wirawati, Chandra Utamai Yatim R. Widodo, Yatim R. Zulfahmi Zulfahmi