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All Journal Jurnal Teknologi Jurnal Riset, Inovasi, Teknologi & Terapan
Salmyah Salmyah
Politeknik Negeri Lhokseumawe
Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Electrical & Electronics Engineering Industrial & Manufacturing Engineering Mechanical Engineering

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Penggunaan Susu Kambing dan Putih Telur serta Koagulan Ie Asam Sunti pada Pembuatan Tahu Sutera (Tofu) Anisa Putri; Salmyah Salmyah; Ratna Sari
Jurnal Teknologi Vol 23, No 2 (2023): Oktober 2023
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/teknologi.v23i2.4472

Abstract

Silken tofu is a type of tofu that has a soft and compact texture. Ie sunti acid is a by-product of the process of making sunti acid which can be used as a coagulant. The disadvantage of the coagulant, namely sunti acid, is that it produces a silken tofu texture that is not compact. Therefore, cornstarch is added to the production of silken tofu to improve the texture quality of the silken tofu produced. This research aims to determine the effect of increasing coagulant concentration and adding goat's milk and egg white on the characteristics of silken tofu. This research method uses Central Composite Design (CCD) which is included in the Response Surface Method (RSM) and organoleptic methods. With coagulant concentration (2%, 4%, 6%, 8%, 10%) and goat milk volume (100 mL, 200 mL, 300 mL, 400 mL, 500 mL), as well as egg white weight (50 g, 55 g, 60 g, 65 g, 70 g). The results obtained optimal values, namely a goat's milk volume of 300 mL, an egg white weight of 60 g, and a coagulant concentration, namely sunti acid, of 6%, producing a silken tofu texture of 23.5 mm/sec, a pH level of 5 and a fat content of 3.25%. The volume of goat's milk, the weight of egg whites, and the concentration of sunti acid did not affect the color and taste of silken tofu but did affect the aroma of silken tofu
Pemanfaatan Limbah Nanas (Ananas Comosus L. Merr) Sebagai Penggumpal Alami Pada Proses Pembuatan Tahu Kedelai Elfiana Elfiana; Salmyah Salmyah; Rauzatul Aulia
Jurnal Riset, Inovasi, Teknologi & Terapan Vol 4, No 1 (2025): Desember
Publisher : Politeknik Negeri Lhokseumawe

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30811/ristera.v4i1.8626

Abstract

Pineapples contain many useful ingredients, one of which is acid and the enzyme bromelain. This content is also found in pineapple waste which we can use as an alternative coagulating agent for tofu. This content is able to bind proteins into lumps in soybean juice to form curd (clumps of tofu). In this research we used pineapple waste to extract the acid content remaining in pineapple waste. This is also an effort and solution to reduce waste in the surrounding environment and add economic value to pineapple waste which is usually not utilized. This research aims to find out how the volume of pineapple waste juice and soaking time influence the tofu making process. The process method is that the soybeans are soaked for 6 soaking times each; 8; 10; and 12 hours. After soaking the soybeans, they are ground using a grinder, then the soybean juice is filtered from the dregs and boiled for about 15 minutes, then the coagulation process is carried out with variations in the volume of pineapple waste juice, namely 20; 40; 60; 80 and 100 ml. Put the soybean juice that has coagulated into the mold, wait until the tofu forms. The results of the research showed that the best water content, texture and protein content were obtained from making tofu by soaking for 6 hours with 60 ml of pineapple waste coagulating agent. The water content result was 60%, which was liked by many panelists, the texture test was 212.5 gf and the protein value was 15.63%. The results obtained in this research are in accordance with SNI 01-3142-1998.
Co-Authors Anisa Putri Elfiana Elfiana, Elfiana Ratna Sari Rauzatul Aulia