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All Journal Warta IHP (Warta Industri Hasil Pertanian)
Enie, A. Basrah
Balai Besar Industri Agro
Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

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A Study on The Use Soybean Varietes and Addition of Eggs in The Preparation and Storage of Egg Tofu) Rohaman, M. Maman; Enie, A. Basrah; -, Hanafi; Syarief, Rizal
Warta Industri Hasil Pertanian Vol 11, No 1-2 (1994)
Publisher : Balai Besar Industri Agro

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Abstract

The aim of this experiment was to study the effect of soybean varieties (Glycine max var. Tidar and var. Galunggung) and the addition of eggs (0,2,4 and 6%)on egg tofu quality. The addition of egg before soymilk boiling gave the best result in which the protein content of the whey in the lowest.The product were analysed after 0,4 and 8 days of storage and was still in good condition after 8 days at 10-15 degree C.Phycal, chemical,microbiological and panel tset showed that the best result was obtained using tidar variety and less than 2 percent addition of egg. 
(The Effect of Fish Meat Tapioka Ratio and Drying Method on Quality of Eastern Little-Tunas (Euthynus Affinis) Cracker Produced by the Intermediate Technology) Supriatna, Dadang; Enie, A. Basrah; Moelyana, Betty D.S; Suhara, Otong
Warta Industri Hasil Pertanian Vol 12, No 1-2 (1995)
Publisher : Balai Besar Industri Agro

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Abstract

The effect of fish meat-tapioca ratios and drying methods on the quality of eastern-little-tunas (Euthynnus affinis)crakers produced by the intermediate tecnology has been studied.The ratio of fish meat and tapioca used were 30:70,40:60,50:50,60:40,70:30,while drying method was sun drying and oven driyng. The result showed that the 30:70 ratio with oven drying resulted in the highest mean value of acceptability (taste,aroma,apperance,crispiness,linear expansion) and the protein content met the requirement of the Indonesian Industrial Standard for fish crakers. 
Co-Authors -, Hanafi Moelyana, Betty D.S Rizal Syarief Rohaman, M. Maman Suhara, Otong Supriatna, Dadang