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Journal articles on the topic 'Tofu'
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1
Hadiyanto, Hadiyanto. "Ozone Application for Tofu Waste Water Treatment and Its Utilisation for Growth Medium of Microalgae Spirulina sp." E3S Web of Conferences 31 (2018): 03002. http://dx.doi.org/10.1051/e3sconf/20183103002.
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Tofu industries produce waste water containing high organic contents and suspendid solid which is harmful if directly discharged to the environment. This waste can lead to disruption of water quality and lowering the environmental carrying capacity of waters around the tofu industries. Besides, the tofu waste water still contains high nitrogen contents which can be used for microalgae growth. This study was aimed to reduce the pollution load (chemical oxygen demand-COD) of tofue wastewater by using ozone treatments and to utilize nutrients in treated tofu waste water as medium growth of microalgae. The result showed that the reduction of COD by implementation of ozone treatment followed first order kinetic. Under variation of waste concentrations between 10-40%, the degradation rate constant was in the range of 0.00237-0.0149 min-1. The microalgae was able to grow in the tofue waste medium by the growth rate constants of 0.15-0.29 day-1. This study concluded that tofu waste was highly potent for microalgae growth.
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Russell, Geoff. "Tofu or not tofu." New Scientist 194, no. 2605 (May 2007): 27. http://dx.doi.org/10.1016/s0262-4079(07)61302-5.
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Murwanto, Bambang. "Efektivitas Jenis Koagulan Poly Aluminium Chloride Menurut Variansi Dosis dan Waktu Pengadukan terhadap Penurunan Parameter Limbah Cair Industri Tahu." Jurnal Kesehatan 9, no. 1 (May 25, 2018): 143. http://dx.doi.org/10.26630/jk.v9i1.771.
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Tofus industry is a business built in the framework of the development of activities in the field of food that has a positive and negative impact on the environment. The negative impact of the tofus industry in the form of waste disposal that causes pollution problems that damage the environment Pollution environment. The result of solid waste (tofus waste) and liquids waste. Most of the liquid wastes produced by the tofu manufacture industry are viscous liquids that are separated from the clump of tofu called whey. Objective: To determine the effect of Coagulant PAC (Polyaluminium Chloride) with dose of 75 mg / l, 150 mg / l, 225 mg / l, 300 mg / l and slow stirring time 10 minutes, 15 minutes, 20 minutes and 25 minutes in BOD parameters , COD and TSS liquid waste tofu. This type of research is a real experiment with a Pretest-Postest Research with A Control Group Design. this study can be performed using PAC as a coagulant with a dose and slow stirring time which is effective in lowering BOD, COD and TSS levels in tofus wastewater. The research was conducted at Integrated Laboratory of Poltekkes Tanjungkarang and samples were taken were tofus waste in Kelurahan Gunung Sulah Bandarlampung. The population in this study is the tofus waste generated from the tofu industry in Kelurahan Gunung Sulah. Samples taken in this study are liquid waste generated from the tofu industry in Kelurahan Gunung Sulah Bandar Lampung, taken early morning around 09.00 WIB. The results of this study contain an effective compound of administration of Polyalumunium Chloride (PAC), for all parameters of industrial waste know BOD, COD, and TSS, in accordance with Regulation of Minister of Environment No. 5 years 2014 is 765 mg / l, with a stirring time of 25 minutes.
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Ciabotti, Sueli, Maria de Fátima Píccolo Barcellos, José Marcos Gontijo Mandarino, and Adriana Gadioli Tarone. "Avaliações químicas e bioquímicas dos grãos, extratos e tofus de soja comum e de soja livre de Lipoxigenase." Ciência e Agrotecnologia 30, no. 5 (October 2006): 920–29. http://dx.doi.org/10.1590/s1413-70542006000500015.
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Com este trabalho, objetivou-se avaliar a composição química e aspectos bioquímicos de soja comum, comum branqueada e livre de lipoxigenases e o efeito do processamento dos seus respectivos extratos de soja e tofus. A composição centesimal das cultivares de soja comum e livre de lipoxigenase não se diferenciaram (p>0,05). Alterações na composição centesimal e de minerais dos extratos de soja e dos tofus foram atribuídas ao tratamento térmico (98 ºC/5 minutos) a que foi submetido o grão de soja comum e à etapa de maceração dos grãos, ficando evidente que algumas substâncias hidrossolúveis, foram migradas para a água de maceração dos grãos; o branqueamento na soja comum no início do processamento reduziu o teor de alguns minerais do extrato de soja (leite de soja), bem como no tofu. Ficou evidente as perdas de isoflavonas com o processamento na obtenção do tofu, na ordem de 38% no de SC, 31% no de SCB e 56% no de SLL. O processamento térmico utilizado para obtenção dos tofus foi suficiente para eliminar a atividade dos inibidores de tripsina em 79% do tofu de soja comum, 81% no tofu de soja branqueada e 82% nos tofus de soja livre de lipoxigenase.
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Yakubu, Ndatsu, Ganiyu Oboh, and Amuzat Aliyu Olalekan. "Antioxidant and Hepatoprotective Properties of Tofu (Curdle Soymilk) against Acetaminophen-Induced Liver Damage in Rats." Biotechnology Research International 2013 (February 28, 2013): 1–7. http://dx.doi.org/10.1155/2013/230142.
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The antioxidant and hepatoprotective properties of tofu using acetaminophen to induce liver damage in albino rats were evaluated. Tofus were prepared using calcium chloride, alum, and steep water as coagulants. The polyphenols of tofu were extracted and their antioxidant properties were determined. The weight gain and feed intake of the rats were measured. The analysis of serum alanine aminotransferase (ALT), alkaline phosphatase (ALP), aspartate aminotransferase (AST), and lactate dehydrogenase (LDH) activities and the concentrations of albumin, total protein, cholesterol, and bilirubin were analyzed. The result reveals that the antioxidant property of both soluble and bound polyphenolic extracts was significantly higher in all tofus, but the steep water coagulated tofu was recorded higher. Rats fed with various tofus and acetaminophen had their serum ALP, ALT, AST, and LDH activities; total cholesterol; and bilirubin levels significantly (P<0.05) reduced, and total protein and albumin concentrations increased when compared with basal diet and acetaminophen administered group. Therefore, all tofus curdled with various coagulants could be used to prevent liver damage caused by oxidative stress.
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Astuti, Wida, Danang Lenono, and Faizah Faizah. "Identifikasi Tahu Berformalin dengan Electronic Nose Menggunakan Jaringan Syaraf Tiruan Backpropagation." IJEIS (Indonesian Journal of Electronics and Instrumentation Systems) 6, no. 2 (October 31, 2016): 211. http://dx.doi.org/10.22146/ijeis.15330.
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During this time to identify pure and formalin tofu based on color and aroma involving human taster. But this tofu tester still has weaknesses such as subjective. Besides that, the standard chemical analytical methods requires a high cost and need expertise to analyzing it. Basically aroma of tofu is determined by volatile compounds such as heksanal, ethanol, and 1-hexanol, while aroma of formalin tofu is determined by volatile compounds such as OH, CO, and hydrocarbon. Electronic nose based on unselected gas sensor array has the ability to analyze samples with complex compositions that can be known characteristics and qualitative analysis of the samples. Stimulus aroma is transformed by electronic nose into fingerprint data then it is used by feature extraction process using the differential method. The results of feature extraction is used to process the back propagation neural network training to obtain optimal parameters. The parameters have been optimized is then tested on a random tofus. Based on test results, ANN-BP can identify samples with 100% accuracy rate so that the identification of a pure tofu and tofu formalin with electronic nose using back propagation neural network analysis has been successfully carried out.
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Ping, Chin Woon. "Stuffed Tofu." Amerasia Journal 32, no. 3 (January 2006): 115–22. http://dx.doi.org/10.17953/amer.32.3.u4n6561416225016.
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&NA;. "Tofu triumph." Inpharma Weekly &NA;, no. 999 (August 1995): 15. http://dx.doi.org/10.2165/00128413-199509990-00032.
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Adril, Elvis, Asmed Asmed, Fardinal Fardinal, and Yulia Sasmita Angraini. "Perancangan Mesin Press Tahu Sistem Pnuematik Dengan Kapasitas 50 Kg." Jurnal Teknik Mesin 14, no. 2 (December 31, 2021): 130–33. http://dx.doi.org/10.30630/jtm.14.2.659.
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This pneumatic system tofu press machine is a press machine that is used to compress tofu starch with a capacity of 50 kg to make tofu that is ready to be marketed. The pneumatic system tofu press machine is made to make it easier to press tofu. Previously, tofu was pressed manually, namely by using a stone as a tofu press which resulted in the length of the tofu compaction process. Pressing with stones can also cause work accidents. This tofu press machine uses pneumatics as a punch driver which will press the tofu. The way this tofu machine works is by pressing the on button on the machine then the punch will move down towards the tofu essence and press the tofu. Punch paused for a moment to make sure the tofu blended in perfectly. Then press the off button on the machine to return the punch to its original position. This pneumatic system tofu press machine can reduce work accidents, lighten work, shorten processing time and is also more hygienic because it uses air as a punch driver.
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Junitasari, Assyifa. "Analysis of Aroma Compounds in Tofu from Lembang, Sumedang and Garut West Java, Indonesia." Science Education and Application Journal 3, no. 2 (September 28, 2021): 60. http://dx.doi.org/10.30736/seaj.v3i2.365.
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Tofu from Lembang, Tofu from Sumedang and Tofu from Garut are three types tofu that are produced in different places, but still close. Although made from the same raw material that is soy, every tofu will produce a different tofu, both in terms of taste, aroma, texture and suppleness. Differences in the type of flavour compouds used can also be a factor causing divergence of any tofu product. The characteristic of the tofu were determined by identifying the flavour compouds GC-MS, as well as organoleptic tests. To determine differences in compound-producing falvour in the tofu. The results extraction method was carried out on tofu samples using n-pentane as solvent then analyzed using GC-MS. Flavour compounds of all three types of tofu included into the ester group, alkenes and aldehydes. Organoleptic tests show that the panelists prefered. Tofu from Sumedang for test of colour appearance (82%), for the test texture panelists like Tofu from Garut (83%), for test of elasticity panelists prefered Tofu from Garut Lembang (75%), for taste test panelists prefered Tofu from Lembang (88%), panelists prefered Tofu from Lembang for flavour test (82%).
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Frégeau-Reid, J. A., and E. R. Cober. "A small-scale tofu test for soybean breeding programs." Canadian Journal of Plant Science 99, no. 1 (February 1, 2019): 50–55. http://dx.doi.org/10.1139/cjps-2018-0176.
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Soybean breeding programs targeting tofu production must identify cultivars that are well suited for making tofu. A small-scale (SS) test of tofu texture was developed to evaluate breeding lines. The SS tofu test was developed to complement the larger scale Harrow tofu test but to use smaller samples of seed and soymilk to make tofu. The SS tofu test uses both magnesium chloride (MgCl2) and glucono-delta-lactone (GDL) coagulants to produce tofu samples of 20 mL. In comparisons of the SS and Harrow tofu texture tests, using lines with varying protein subunit profiles, both tests ranked lines similarly. In plant breeding trials, the SS tofu test was useful in ranking varieties for tofu texture. Multiple-year testing should be used for a thorough evaluation of varieties. When the SS tofu test was used with a population of lines with a wide range of seed protein, GDL-coagulated tofu texture was independent of seed protein content; however, MgCl2-coagulated tofu texture was moderately inversely correlated with seed protein. With the SS test, it may be best to compare tofu texture within groups of lines with similar seed protein levels. The SS tofu test is useful to test tofu texture of breeding lines using small amounts of seed.
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Bula, Muhammad, and Ilyas Wali. "Tinjauan Pengaruh Alat Pencetakan Tahu Terhadap Produktifitas Tahu Di Desa Waegeren Kabupaten Buru." Sang Pencerah: Jurnal Ilmiah Universitas Muhammadiyah Buton 6, no. 1 (March 1, 2020): 18–25. http://dx.doi.org/10.35326/pencerah.v6i1.532.
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The problem described in this study is how much tofu production is produced, the value of depreciation of equipment and income of tofu craftsmen Waegeren Village Buru Regency in producing tofu using modern tofu printing equipment technology. From the problems outlined, in the goel the goalto be archived is know the level of tofu production produced by tofu craftsmen Waegeren Village Buru District every day, knowing the value of depreciation of tofu printing equipment each month based on economic analysis theory, and knowing the amount of tofu craftsman income each month. The research method uses the method of observation, which is a method of research carried out without any intervention at all from the researchers, the researchers conducted observations and interviews at the tofu industry craftsman in Waegeren Village. The results obtained, tofu production using modern technology by tofu craftsmen Waegeren Village Buru Regency per day only reached 150 kg or equivalent to 225 pieces of tofu. Meanwhile, the cost of equipment depreciation and tofu craftsman income every month is Rp. 45,900,000 and Rp. 9,855,000.
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Rosita, Rosita, Agus Hudoyo, and Achdiansyah Soelaiman. "ANALISIS USAHA, NILAI TAMBAH, DAN KESEMPATAN KERJA AGROINDUSTRI TAHU DI BANDAR LAMPUNG." Jurnal Ilmu-Ilmu Agribisnis 7, no. 2 (August 15, 2019): 211. http://dx.doi.org/10.23960/jiia.v7i2.211-218.
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The objectives of this study are to analize the business, the added-value and employment of the tofu agroindustry in Bandar Lampung. This study was conducted in Gunung Sulah and Kedamaian villages which are the tofu production centers. The respondents are randomly chosen. The data are processed by using the financial analysis and the value-added analysis. There are two kinds of tofu, i.e the kopong tofu dan the cina tofu. The average net revenues over the cash costs were Rp10.49 million/month of the kopong tofu and Rp12.10 million/month of the cina tofu. The average net revenues over the total costs were Rp4.02 million/month of the kopong tofu and Rp5.17 million/month of the cina tofu. The average standard costs were Rp16,949.97/kg of the kopong tofu and Rp9,206.70/kg of the cina tofu.The average added-value was Rp5,109.31/kg soybeans and its 95 percent confidence interval was Rp2,864.23-7,354.39/kg soybeans. The employment in the two tofu production centers was 143 people.Key words: added value, agroindustry, business analysis, employment, tofu
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Kumbara, Vicky Brama, Ramdani Bayu Putra, and Hasmaynelis Fitri. "PENERAPAN METODE FULL COSTING PADA PERHITUNGAN HARGA POKOK PRODUKSI SEBAGAI PENENTUAN HARGA JUAL PADA UMKM HOME INDUSTRY TAHU." Jurnal Pengabdian Masyarakat Nusantara (JPMN) 2, no. 2 (July 1, 2022): 1–7. http://dx.doi.org/10.35870/jpmn.v2i2.563.
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One of the small industries in the city of Padang which is engaged in tofu processing is natural tofu SMEs. Natural tofu SMEs are small businesses that are engaged in tofu production and carry out production every day. The tofu processing industry has been established since 1999. The owners of this tofu factory are Mrs. Habiba and Mr. Muakhir who come from the Java area. The tofu production process is carried out right behind Mrs. Habiba's house which is in front of the highway opposite the Lubuk Buaya Padang market. In operating activities carried out by the company, the main product produced is natural tofu, but besides that it is accompanied by various other processed tofu, such as raw tofu which is processed into fried tofu, oncom, beancurd, chips made from soybeans, as well as tempeh and tofu. soy milk. After the implementation of this Community Service activity, it is hoped that the determination of the production price and the determination of the selling price of SME products can be implemented using a new method.
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Lu, Wenjing, Yue Zhang, Chaogeng Xiao, Di Chen, Qin Ye, Cen Zhang, Xianghe Meng, and Shengjian Wang. "The Comprehensive Utilization of Bean Dregs in High-Fiber Tofu." Foods 11, no. 10 (May 19, 2022): 1475. http://dx.doi.org/10.3390/foods11101475.
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A large quantity of bean dregs is produced by the production of tofu and treated as animal feed or plant fertilizer, which could cause environmental pollution. The purpose of this study was to use commercially available lactone tofu to compare the effects of innovative preparation methods of high-fiber tofu, where the innovative methods used partial de-slagging followed by the addition of soybean residue cellulose to prepare high-fiber tofu. The results showed that there were no significant differences among lactone tofu samples made with 5% cellulose, 10% cellulose, or 15% cellulose and the commercially available lactone tofu during the water-holding capacity and chroma analysis. Texture indices showed that lactone tofu with 10% cellulose was similar to the commercially available lactone tofu in chewiness and hardness, and lactone tofu with 15% cellulose was similar to the commercially available lactone tofu in adhesiveness and chewiness. Magnetic resonance imaging displayed that lactone tofu with 10% cellulose had better water retention and higher moisture content. Gel electron microscopy showed that lactone tofu with 10% cellulose achieved a better gel network, and the bean dreg cellulose had less influence to a certain extent. Volatile organic compound testing by GC-IMS method indicated that the lactone tofu with 10% cellulose had more volatile organic compound content. In conclusion, these results demonstrated that lactone tofu with 10% cellulose had the best market competitiveness in ensuring the quality of high-fiber tofu.
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Rais, Harfina. "ANALISIS DAYA GUNA AMPAS TAHU DARI PABRIK TAHU LIN’S KUOK SEBAGAI SUMBER PROTEIN PAKAN SAPI POTONG." Jurnal Teknik Industri Terintegrasi 4, no. 2 (November 15, 2021): 17–20. http://dx.doi.org/10.31004/jutin.v4i2.3135.
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Feed is important component in the livestock industry. Feed quality provide optimal production in this industry, and vice versa. The cost of feed can reach 60-85% of the cost of production, so the emphasis on feed costs needs to be considered. Industrial waste has the potential to be used as a source of feed, one of which is waste from a tofu factory, namely tofu dregs. Tofu dregs contain high crude protein and high palatability value. The high potential of tofu dregs to be used as a source of animal feed, prompted researchers to conduct a study on the potential use of tofu dregs from the Lin's Kuok tofu factory as a source of protein in beef cattle rations. The results showed that Lin's Kuok Tofu Factory's production of tofu dregs in % DM was 31.44 Kg/day CP, CP 9.53 Kg/day, TDN 24.49 Kg/day. The usability of tofu dregs from Lin's Kuok Tofu Factory is (DM) 5.03 AU, CP 14.44 AU and TDN 5.69 AU.
Keywords: Rations; Tofu Dregs; Feed animal.
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Ridwansyah. "Utilization of Tofu Rounder Machine in the Small Medium Entrepreneurship (SME) of Tofu Chips in Galang, Deli Serdang Regency, North Sumatra." Journal of Saintech Transfer 2, no. 1 (November 4, 2019): 13–23. http://dx.doi.org/10.32734/jst.v2i1.970.
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The service team of the Food Science and Technology Study Program, Faculty of Agriculture along with the Community Service Institute of Universitas Sumatera Utara has conducted service activities for partner which are SMEs of tofu chips in the Hamlet II of Pisang Pala Village, Bangun Purba District, Deli Serdang Regency, North Sumatra Province between May and October in 2018. The partner named Roemah of Al Fatih, which produces raw tofu from soybeans, fried round tofu, and tofu chips. The main problem faced by the partner that began production in 2016 was the difficulty when making spherical of tofu dough as the starting material for tofu chips. So far, the partner has carried out the process of rounding out the dough manually using hand which took a long time. The service team offered a solution by granting a tofu rounder machine from stainless steel using electrical energy. Furthermore, the service team tested the production capacity of the tofu rounder machine and the conventional method (using hand). For the quality of round raw tofu (specific gravity and appearance of the product) and the quality of tofu chips, the team analysed and compared both products which were produced by hand and by machine. The results obtained the use of the tofu rounder machine can increase the capacity of round tofu production significantly, improve the appearance of round tofu products to be denser, and increase the value of preference for the texture of tofu chips produced. The grant of the tofu rounder machine is expected to help the partner for working up the company's profits in the future.
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Stanojevic, Sladjana, Miroljub Barac, Mirjana Pesic, Mirjana Milovanovic, and Biljana Vucelic-Radovic. "Protein composition in tofu of corrected quality." Acta Periodica Technologica, no. 41 (2010): 77–86. http://dx.doi.org/10.2298/apt1041077s.
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Soybeans are an inexpensive, high-quality protein source. Soybeans have long been a staple of the human diet in Asia, especially as tofu, which is prepared from soymilk. In this study, tofu was made using a new production method which includes hydrothermal cooking (HTC) and rennin-pepsin coagulant. The effects of the addition of gallic acid to the slurry during tofu processing were studied. Tofu was made from two soybean genotypes: Lana and Balkan. The observed genotypes are characterized by relatively high content of total proteins in flour, from 45.88% to 48.83%. The prepared tofu samples are characterized by extremely high content of total proteins (52.17% - Lana tofu and 56.08% - Balkan tofu). The presence of gallic acid significantly affects the solubility of tofu protein. The applied modifications of traditional procedure of tofu production significantly improved sensory properties of soybean protein products.
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Guan, Ziyu, Jie Zhang, Shitong Zhang, Yun He, Yadi Li, Joe M. Regenstein, Yuan Xie, and Peng Zhou. "Effect of Coagulant and Treatment Conditions on the Gelation and Textural Properties of Acidic Whey Tofu." Foods 12, no. 5 (February 21, 2023): 918. http://dx.doi.org/10.3390/foods12050918.
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This study aimed to investigate the properties of acidic whey tofu gelatin generated from two acidic whey coagulants by pure fermentation of Lactiplantibacillus paracasei and L. plantarum, as well as the characteristics of acidic whey tofu. The optimal holding temperature and the amount of coagulants added were determined based on the pH, water-holding capacity, texture, microstructure, and rheological properties of tofu gelation. Then, the differences in quality between tofu produced by pure bacterial fermentation and by natural fermentation were investigated under optimal tofu gelatin preparation conditions. The tofu gelatin presented the best texture at 37 °C with a 10% addition of coagulants fermented by both L. paracasei and L. plantarum. Under these conditions, the coagulant produced by the fermentation of L. plantarum resulted in a shorter formation time and stronger tofu gelatin compared with that produced from L. paracasei. Tofu produced by the fermentation of L. paracasei had higher pH, less hardness, and a rougher network structure, whereas tofu produced by the fermentation of L. plantarum was closer to tofu produced by natural fermentation in terms of pH, texture, rheology, and microstructure.
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Styawan, Farid, Dwidjono Hadi Darwanto, and Lestari Rahayu Waluyati. "Permintaan Kedelai Pada Industri Rumah Tangga Tahu Di Kabupaten Sleman." Agro Ekonomi 27, no. 2 (December 26, 2016): 215. http://dx.doi.org/10.22146/jae.22932.
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The needs of domestic consumption of soybean tends increasing every year, one of them for tofu industry inputs. This study aims to determine: 1) the factors that influence the demand for soybean on tofu industry in Sleman Regency, 2) the value-added generated from tofu industry in Sleman Regency, 3) the factors that affect tofu industry profits in Sleman Regency. The method used in this research is descriptive analysis method. This research was conducted in Seyegan districts and Gamping districts in 2016, and taken proportionally 65 people tofu industry as respondents. Factors that affect demand for soybean on tofu industry and the factors that affect tofu profitability were calculated using linear regression analysis, while the value-added on tofu industry calculated using the value-added method of Hayami. The results showed that demand for soybean is influenced by soybean prices, labor costs, the price of firewood, and the ownership status of the milling machine. Then, the value-added of fried tofu is Rp 5.602,4/kg of soybean, the value-added of white tofu is Rp 5.175,2/kg of soybean, and the value-added of yellow tofu is Rp 3.999,6/kg of soybean. The results also showed that the profits of tofu industry in Sleman influenced by labor costs, the price of soybeans, production capacity, business experience, and the price of coagulant.
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Yuwono, Sudarminto S., and Elok Waziiroh. "Tofu Processing at Tofu Industry Using Fermented Whey as Coagulants." Current Nutrition & Food Science 16, no. 4 (July 13, 2020): 601–6. http://dx.doi.org/10.2174/1573401315666190328224124.
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Background: Tofu industry in Indonesia commonly used fermented whey as coagulant. There is a lack of study about tofu producing process which used fermented whey. Generally, the society determine the tofu quality from the texture, however, the industry itself tend to produced tofu rendement. In the tofu industry, the yield and texture of tofu is a very important process parameter. The yield and texture are influenced by various factors, such as the soybean extraction process, cooking temperature, coagulation pH, length of coagulant addition, intensity of coagulant addition, or duration of shaping and pressing. However, every tofu factory applies different levels for each factor. This condition causes the variation in the characteristics of tofu, especially with regard to its texture and yield. Objective: This study aimed to determine the factors that affect the quality and quantity of tofu. Methods: The survey study was conducted among the 21 tofu factories using fermented whey as the coagulant. Results: Based on the survey results, there were seven variables that determine the yield of tofu; the soybean type, soybean and water ratio, pH of fermented whey (coagulant), coagulation temperature (°C), coagulation pH, intensity of coagulant addition (time), and duration of molding (minutes). Conclusion: The six factors that influenced the tofu texture were soybean type, soybean and water ratio, coagulation temperature (°C), coagulation pH, coagulation time (minutes), and duration of molding (minutes).
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Wardana, Ahmad Dziky, and Nina Mahbubah. "Integrating Seven Tools and Kaizen Approach in Evaluating Defects on Tofu Production Process." Jurnal E-Komtek (Elektro-Komputer-Teknik) 6, no. 1 (June 30, 2022): 101–13. http://dx.doi.org/10.37339/e-komtek.v6i1.879.
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UKM Tofu ADA is a tofu producer that makes an effort to develop the quality standardization of the tofu production process. Managing tofu quality through maintaining the production process is challenging, resulting in no good tofu. Defective products cause economic loss and the inability to fulfill customer orders. This study aims to evaluate defects in the tofu production process using the Seven Tools and Kaizen approach. The results of this study configure three types of product defects. Namely, mushy, cracked, and crushed. The highest percentage of defects is mushy tofu, with 43.8%. The proposed improvement using kaizen analysis is the Kaizen Five-M Checklist.
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Syafitri, Anis Hasna, Wan Abbas Zakaria, and Yaktiworo Indriani. "PENDAPATAN, NILAI TAMBAH, DAN PEMASARAN AGROINDUSTRI TAHU HOUSE OF TOFU DI KOTA BANDAR LAMPUNG." Jurnal Ilmu-Ilmu Agribisnis 9, no. 3 (October 9, 2021): 394. http://dx.doi.org/10.23960/jiia.v9i3.5321.
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This study aims to analyze income, added value of tofu soybeans, tofu product marketing channels, and marketing margins. The research method used is the case study method in the Agroindustrial House of Tofu, Way Halim Permai Village, Way Halim District, Bandar Lampung City. The location of the research was determined deliberately with the consideration that Way Halim District is the center of tofu agroindustry in Bandar Lampung City and House of Tofu Agroindustry with the highest production in Way Halim Regency. This research was conducted in January - March 2020. The data analysis method used in this research was qualitative and quantitative descriptive analysis. The results showed that the income of producing each tofu product was profitable because R/C > 1 and the agroindustry had positive added value. The marketing channel consists of three channels. The market share for all types of tofu in the marketing process of the House of Tofu Agroindustry is more than 50%.Key words : agroindustry, income, marketing, production, tofu.
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Zeppa, Giuseppe, Martina Tedesco, Marta Bertolino, and Betül Çilek Tatar. "Grape Pomace as a New Coagulant for Tofu Production: Physicochemical and Sensory Effects." Foods 10, no. 8 (August 11, 2021): 1857. http://dx.doi.org/10.3390/foods10081857.
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Tofu, one of the most important products made from soymilk, is obtained through a coagulation process performed with various coagulants (acids, salts and, enzymes). In this study, innovative tofu samples were produced using the grape pomace (GP) powders of different varieties (Barbera, Chardonnay, Moscato, and Pinot Noir) with different origins (fermented and distilled) at two concentration levels (2.5% and 5% w/v) as coagulants, and comparisons with traditional tofu were made. Physicochemical characteristics, phenolic contents, radical scavenging activity levels, textural properties, and consumer acceptability were evaluated. The moisture, protein content, and pH levels of GP tofu samples were slightly lower than those of traditional tofu. Regarding textural parameters, except for hardness, all other parameters were significantly lower in GP tofu samples, with differences due to GP concentration. The colours of GP tofu varied from amber-yellow to violet according to the GP origin. The blue-violet colours were observed predominantly in tofu samples obtained with Barbera and Pinot Noir GPs, while the other GP tofu samples showed amber-yellow colours. The concentrations of polyphenols were 2–10 times higher than in traditional tofu, while the radical scavenging activity levels were 9–80 times higher. The GP tofu samples were favoured by consumers, with small differences among the GP varieties.
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Iswadi, Didik. "Modifikasi Pembuatan Tahu Dengan Penggunaan Lama Perendaman, Lama Penggilingan dan Penggunaan Suhu dalam Upaya Meningkatkan Kualitas Produk Tahu." Jurnal Ilmiah Teknik Kimia 5, no. 1 (January 25, 2021): 20. http://dx.doi.org/10.32493/jitk.v5i1.7008.
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In making tofu today, consuming energy for the tofu making process requires a large amount of energy. So that research must be able to choose the minimum energy use in the process of making tofu. Tofu has a short shelf life and quickly becomes rotten. The purpose of this study was to determine the best tofu making in terms of the use of variations in soaking time, boiling temperature and stirring time, knowing the best quality of tofu in terms of moisture content, protein content and texture of tofu products, knowing the value of tofu content from using variations in soaking time boiling temperature and stirring time. The quantitative method is taken from the analysis of water content, protein content, and tofu texture. The following is how to make tofu as follows, 1 kg of soybeans, washed sufficiently then soaked first, the soybeans are then milled with a special machine with 7 liters of raw water, heated, then stirred slowly, then take the clotted tofu with a scoop then put it in the mold and pressed or pressed, let stand until slightlycool, the last tofu is ready to be consumed. The result of modification test in making tofu that has the best value from the use of soaking time, grinding time, and temperature variation is sample 2 with a soaking time of 3 hours, 10 minutes of grinding time and a temperature variation of 80°C with a moisture content value of 82.17%, protein 11.61% and texture values of 6,44 N and 5,45 N.
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Sri Palupi, Nurheni, and Rachmat Widyanto. "Pengujian Kapasitas Antioksidan Wedang Tahu dalam Rangka Meningkatkan Mutu Fungsionalnya." Jurnal Mutu Pangan : Indonesian Journal of Food Quality 7, no. 1 (April 30, 2020): 46–51. http://dx.doi.org/10.29244/jmpi.2020.7.1.46.
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Efforts to prevent and overcome various degenerative diseases can be realized by developing functional foods that are known as natural or processed foods containing bioactive components that have the potential to improve health status. One of whole foods that has potency to be developed as functional food is soft tofu dessert. Soft tofu dessert has two main components which are soft tofu and ginger drink. However, there is lack of references providing the evidence of the characteristics and health benefit or soft tofu dessert. This study provide data to support the development of soft tofu dessert as a whole food that has optimum characteristic and contains benefit for health as well. The research objectives were to test radical scavenging capacity of soft tofu dessert and its component by implementing DPPH method. Antioxidant capacity of the samples was observed by using DPPH method (517 nm). Ranges of concentration were observed to determine IC50 of each sample. IC50 value presents the inhibition of 50% DPPH radical by samples. The values of IC50 for ginger water extract, ginger drink, soft tofu, and soft tofu dessert were 1592.40±22.30 ppm, 2764.26±90.29 ppm, 24657.50±2483.11 ppm, and 3356.04±415.54 ppm respectively. This result showed the best radical scavenging capacity was ginger water extract > ginger drink > soft tofu dessert, and > soft tofu. Soft tofu dessert performed better scavenging capacity than soft tofu itself, but still performed the lower capacity compared to ginger water extract and ginger drink.
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Serly Novita Sari. "SKALA USAHA DAN DIVERSIFIKASI PRODUK TAHU DI KABUPATEN OKU TIMUR." Jurnal Bakti Agribisnis 1, no. 02 (November 1, 2015): 54–65. http://dx.doi.org/10.53488/jba.v1i02.31.
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The purpose of this study is to: (1) To know the scale of the business of tofu industry in East OKU Regency, (2) To know the diversification of tofu products produced by tofu industry in East OKU Regency, (3) Calculate the amount of expenses incurred, acceptance and Profit gained from the know-making business in East OKU Regency. This research will be conducted in OKU Timur Regency. Determining the location is done purposively with consideration that in OKU Timur Regency is not soybean production center, but there are many business units of tofu manufacture consisting of tofu chinese, tofu half cooked and fried tofu. The study was conducted in July 2014. The study found that the R / C ratio of tofu industry ratio with soybean requirement> 1,000 Kg per month was 1.23. The R / C ratio of tofu industry ratio with soybean requirement of 500-1000 Kg per month is 1.15. The R / C ratio of tofu industry ratio with soybean requirement <500 Kg per month is 1.17. Based on the calculation of R / C ratio, the industry ratio of more than 1 (R / C> 1) indicates that the know-making business in OKU Timur Regency is profitable. Know-how with soybean requirement> 1,000 Kg per month has the greatest R / C ratio of 1.23 This shows the business of making tofu with soybean requirement> 1000 Kg per month is more profitable than other tofu industry.
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Barus, Tati, Yasinta Ratna Esti Wulandari, Rory Anthony Hutagalung, and Dionysius Subali. "Training for Hygienic Tofu Making at WKRI Paroki St. Ignatius Loyola Semplak, Bogor." MITRA: Jurnal Pemberdayaan Masyarakat 4, no. 1 (May 6, 2020): 20–29. http://dx.doi.org/10.25170/mitra.v4i1.950.
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Tofu is a traditional Indonesian food that has many advantages and is made with a very simple manufacturing process. However, knowledge about tofu and the process of making hygienic and healthy tofu is still low in Indonesia. Therefore, the present community service aims to improve public knowledge about tofu as a healthy food and how tofu is made. The community service activities were implemented to residents of the WKRI at Paroki St. Ignatius Loyola, Semplak, Bogor 16310, which consisted of counseling, demonstration, and mentoring methods. Monitoring was conducted to measure the level of success achieved by participants in producing healthy tofu. Participants' perceptions about tofu were evaluated through a survey method and improving knowledge was measured through tests (pretest and posttest). The results of counseling, demonstration, and mentoring succeeded in improving the participants' skills as evidenced by their success in making hygienic and healthy tofu. The survey results showed participants' improving knowledge about hygienic and healthy tofu and participants’ higher motivation to produce hygienic and healthy tofu independently. All participants appreciated the community service activities. They also appreciated the exceptional ability of the facilitator in delivering the materials.
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Lo, D., Steviany, G. T. Harris, H. Febrianta, D. J. C. Hutabarat, and C. Wijaya. "The effects of various isoelectric points in tofu processing on physicochemical properties and antioxidant capacities." IOP Conference Series: Earth and Environmental Science 1115, no. 1 (December 1, 2022): 012095. http://dx.doi.org/10.1088/1755-1315/1115/1/012095.
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Abstract Tofu is a derivative product of soybean that is widely consumed by the society for its high nutritional content and good benefits for health. Research on the physicochemical especially antioxidant content of tofu was still rarely evaluated. The aim of this research is to increase the antioxidant effect of tofu by using Lactobacillus casei FNCC-0090 and Lactobacillus plantarum spp. as coagulants. Tofu was coagulated using Lactobacillus casei FNCC-0900 and Lactobacillus plantarum spp. to reach the isoelectric points of tofu with pH 4.8, 5 and 5.2. The physicochemical of tofu were analysed which consist of total protein content, crude fat content, carbohydrate content, moisture content, ash content, antioxidant capacities, colour, yield and texture of tofu. The results showed that there is a significant difference in moisture content, colour, protein, yield, texture and antioxidant capacities of tofu. While fat, ash, carbohydrate content of tofu did not show a significant difference between sample but showed a significant difference with control. In antioxidant capacity, the antioxidant increased by 11.21% in the radical scavenging capacity, 5.1% in the reduction capacity and 4.9% in the chelating capacity of tofu.
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Hasanah, Ma'watun, Armen Nainggolan, and Firsty Rahmatia. "Efek Pemberian Kotoran Ayam Dikombinasikan Dengan Ampas Tahu Terhadap Peningkatan Kualitas Pertumbuhan Daphnia. sp." Jurnal Ilmiah Satya Minabahari 3, no. 1 (August 31, 2017): 1–14. http://dx.doi.org/10.53676/jism.v3i1.38.
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The cultivation of Daphnia magna usually uses fertilization method, both organic and inorganic fertilization. The cultivation of Daphnia magna. Usually done by using chicken manure as a culture medium to grow microorganisms as feed Daphnia magna. In addition to efforts to grow microorganisms as a source of nutrients for Daphnia magna, it is necessary additional protein intake is useful for the population of microorganisms. Protein sources obtained from Tofu dregs. Objectives to be achieved from the implementation of this research are: 1). Know the effect of dosage of manure (chicken manure) with tofu tofu as feed for population growth of Daphnia magna. 2). Knowing the population growth rate of Daphnia magna. 3). Knowing the quality of Daphnia magna as a natural food of fish seed. The research method was chicken dung manure combined with dregs of tofu (22.5 g / l tofu, 7.5 gr / l of chicken manure), (15 g / l tofu, 15 g / l of manure Chickens), 7.5 gr / l tofu, 22.5 g / l of chicken manure), (30 g / l of chicken manure), 30 gr / l tofu ) and without chicken manure and tofu dregs. The results showed that population growth, growth rate and peak population were significantly different between the treatment of chicken manure and tofu dregs. While long growth there is no significant difference between the treatment of chicken manure and tofu dregs.
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Maukar, Anastasia Lidya, Johan K. Runtuk, and Andira Andira. "Perancangan Alat Produksi Tahu yang Higienis pada Industri Rumah Tangga." Jurnal Sistem dan Manajemen Industri 3, no. 1 (July 31, 2019): 31. http://dx.doi.org/10.30656/jsmi.v3i1.1439.
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Tofu industry dominates by small-scale business with traditional production methods. On the other hand, demand for tofu products is quite high, and it is needed to increase tofu production. This study discusses the making of hygiene tofu maker tools able to simplify the production process. Based on the results of interviews with three tofu home industries in Cikarang, Bekasi, 17 request attributes of making an assistive tool obtain. Based on this, four technical responses were collected and will be developed become four concept designs. After conducting concept selection, it is determined to plan for making a tool which can simplify the process of making tofu. That is, starting from the manufacturing process, which starts from the pulp to the process of making tofu, can be put together into one manufacture of the tool. Thus, designing this tool can integrate the six stages of the tofu production process.
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Simanjuntak, Naomi Aurora Margareth Br, Alfiyah Najwa, Muhamad Hisyam Dhiya Ulhaq, Mutiara Octaviani, Deni Adnan, I. Wayan Koko Suryawan, and Nurulbaiti Listyendah Zahra. "Identification Soybean Processed Waste Environmental Impact and Management Alternatives (Case Study City of Jakarta Selatan)." SEAS (Sustainable Environment Agricultural Science) 5, no. 2 (October 29, 2021): 122–29. http://dx.doi.org/10.22225/seas.5.2.3716.122-129.
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Processed soybeans such as tempeh and tofu are some of the foods that the people of Indonesia favour. The Tempe and Tofu processing factory produce tofu with the essential soybean ingredients as much as 17 kg every day. The tofu production process starts from soybean immersion, grinding, boiling, filtering, compaction, moulding, cutting, to frying tofu. Production activities from the tofu industry will certainly produce solid and wastewater. These wastes can have a negative impact on the environment. Therefore, the waste must be managed and treated correctly to create an environmentally friendly industry and improve environmental quality. Tofu industry waste management and treatment can be done by identifying the generation of waste that is a priority to be treated and choosing waste treatment technology. There are three alternatives for wastewater treatment from the tofu industry: the chlorine in wastewater, ponds by forming biofilms using biofilter media, and Trickling Filters.
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Mushollaeni, Wahyu, Lorine Tantalu, and Melkianus Malo. "Komposisi gizi tahu kombinasi dari kacang tunggak dan kedelai yang dibuat dengan bahan penggumpal asam cuka dan biang tahu." Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 13, no. 1 (November 2, 2021): 29–37. http://dx.doi.org/10.35891/tp.v13i1.2742.
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One of the typical foods consumed daily as a side dish by the community is tofu. Tofu is made with soybean as raw material which is crushed into a pulp and protein coagulated to form the texture of the tofu. Until now, soybeans are the main raw material for making tofu. In fact, according to the analysis, the projection of soybean demand is much higher than the supply of soybeans that can be produced, so that the potential to meet the demand for soybeans will be carried out through imports. Imported soybeans will affect the selling price of tofu because the price of imported soybeans varies depending on the exchange rate and under certain conditions, the price of imported soybeans is cheaper. If this condition continues, the original tofu made from local soybeans will be crushed by the use of imported soybeans, farmers will lose because local soybeans are not selling well, tofu traders suffer a lot, the price of tofu varies, and it is possible to reduce the original taste of local tofu. Therefore, it is necessary to have raw materials that can substitute soybeans in making tofu, including cowpeas. This study aims to determine the combination of cowpea-soybean formulations and coagulation ingredients to produce the best physicochemical quality of tofu. The best treatment is the use of a combination of 90% soybeans with 10% cowpeas and vinegar as a coagulant for protein. The treatment resulted in tofu with levels of protein, fat, fiber, carbohydrates, water, and ash, respectively 12.10%; 2.8%; 0.6%; 9.29%; 71.56%; and 3.64%.
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Jurgens, Tannis. "Hold the tofu?" Canadian Pharmacists Journal 141, no. 4 (July 2008): 208. http://dx.doi.org/10.3821/1913-701x(2008)141[208b:htt]2.0.co;2.
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Schirmacher, Henrike. "Tofu statt Speck." agrarzeitung 76, no. 1 (2021): 8. http://dx.doi.org/10.51202/1869-9707-2021-1-008.
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Ajima, Yuichiro, Tomohiro Inoue, Shinya Hiramoto, Yuzo Takagi, and Toshiyuki Shimizu. "The Tofu Interconnect." IEEE Micro 32, no. 1 (January 2012): 21–31. http://dx.doi.org/10.1109/mm.2011.98.
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Joseph, E., and E. Houghton. "Tofu Ice Cream." Journal of the Academy of Nutrition and Dietetics 114, no. 9 (September 2014): A49. http://dx.doi.org/10.1016/j.jand.2014.06.152.
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Saleh, Elsa, La Ode Alwi, and Dhian Herdhiansyah. "Study of Tofu Processing in Karya Mulia Tofu Industry in Labusa Village, Konda District, South Konawe Regency." Tekper : Jurnal Teknologi dan Manajemen Industri Pertanian 1, no. 3 (January 27, 2021): 185. http://dx.doi.org/10.33772/tekper.v1i3.12312.
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The objective of this research is to know the process of tofu processing in Karya Mulia's tofu industry in Lambusa Village, Konda District, Konawe Selatan Regency. This research was conducted purposively with the background to find out the process of tofu processing in the Karya Mulia tofu industry in Lambusa Village, Konda District, Konawe Selatan Regency. The data sources used are primary data and secondary data. The tofu processing process in Karya Mulia's tofu industry in Lambusa Village, Konda District, South Konawe Regency, with the materials used in the production process, namely water, vinegar, and soybean seeds as the main raw materials with the processing stages of soaking, washing soybeans, cooking, filtering, deposition. , the addition of vinegar, molding, pressing, and cutting tofu.
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Ningsi, Sakina, John E. G. Rompis, E. H. B. Sondakh, and Nova Lontaan. "PENGARUH PENGGUNAAN TAHU SEBAGAI EXTENDER TERHADAP SIFAT ORGANOLEPTIK SOSIS AYAM." ZOOTEC 37, no. 2 (June 15, 2017): 341. http://dx.doi.org/10.35792/zot.37.2.2017.16152.
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THE USE OF TOFU AS EXTENDER ON ORGANOLEPTIC CHARACTERISTIC OF CHICKEN SAUSAGE. This study was conducted to know about the use of tofu as an extender to sausage product of broiler on the organoleptic characteristics. The material used in this study were broiler meat (breast chicken), tofu and the ingredients for sausage making. Five treatments tested in this research consisted of T0 500 g of meat without tofu, T1 475 g of meat and tofu 25 g, T2 450 g of meat and tofu 50 g, T3 425 g of meat and tofu 75 g, T4 100 g of meat and tofu 100 g. This research used complete randomized design and was tested by 35 of panelist to determine organoleptic data of sausage product. The data measured in this research used hedonic scale. The variable measured consisted of color, flavor, texture, taste of sausages. Determination of the difference of average was done by BNJ test. The result showed that the treatment was significant effect on color, flavor, texture, taste of sausage. The conclusion of this study based on organoleptic characteristics, The use of 25 g tofu as extender ingredient to 475 g of meat can be used on making chicken sausage.Keywords: Sausages, Chicken, Tofu, Organoletic
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Chen, Chun-Chi, Jung-Feng Hsieh, and Meng-I. Kuo. "Insight into the Processing, Gelation and Functional Components of Tofu: A Review." Processes 11, no. 1 (January 8, 2023): 202. http://dx.doi.org/10.3390/pr11010202.
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Soybeans are a good source of protein and functional nutrition for humans and are used in the production of many foods, such as soymilk and tofu, which are popular in Asia. Soymilk is a beverage with a milky appearance and is produced by grinding soybeans in water; this raw soymilk is then filtered and heated. Soymilk can be used to produce tofu, a gelatinous food, in a process that generally involves coagulating, forming, and pressing soymilk. Tofu is also a source of functional ingredients, such as isoflavones, that have received much attention for their antioxidant properties. These isoflavones bind to soy protein to form soy protein–isoflavone complexes in tofu. In this review, we examined the processing, gelation and functional components of tofu. First, we introduced novel processing technologies (such as thermal and nonthermal processing) and hydrocolloids that affect the rheological property and texture of tofu. Then, because the coagulation and gelation of soymilk are important steps in the tofu manufacturing process, we also described detailed coagulation and gelation mechanisms of soybean proteins in tofu. Finally, we described the functional compounds and ingredients in tofu. This review provides basic knowledge for the further application of novel processing technology in tofu processing.
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Wu, Tao, Zhanrui Huang, Liangzhong Zhao, Xiaohu Zhou, Hao Chen, Xiaojie Zhou, Ming Li, Jinsong Zhou, and Yingyi Lin. "Effects of the Marinating Process on the Quality Characteristics and Bacterial Community of Leisure Dried Tofu." Foods 12, no. 4 (February 16, 2023): 841. http://dx.doi.org/10.3390/foods12040841.
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Leisure dried tofu (LD-tofu) was prepared using two different marinating processes: the repeated heating method (RHM) and the vacuum pulse method (VPM). The quality characteristics and bacterial community succession of LD-tofu and the marinade were evaluated. The results showed that the nutrients in LD-tofu were easily dissolved into the marinade during the marinating process, while the protein and moisture content of RHM LD-tofu changed most dramatically. With the increase in marinade recycling times, the springiness, chewiness and hardness of VPM LD-tofu increased significantly. The total viable count (TVC) of the VPM LD-tofu decreased from the initial value of 4.41 lg cfu/g to 2.51–2.67 lg cfu/g as a result of the marinating process, which had a significant inhibitory effect. Additionally, 26, 167 and 356 communities in the LD-tofu and marinade were detected at the phylum, family and genus levels, respectively. Pearson correlation analysis showed that Pseudomonadaceae, Thermaceae and Lactobacillaceae were closely related to the quality characteristics of LD-tofu, whereas Caulobacteriaceae, Bacillaceae and Enterobacteriae were closely related to the marinade. The present work provides a theoretical basis for the screening of functional strains and quality control in LD-tofu and marinade.
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Yusuf, Mega A., and Lya Agustina. "Global warming impact and energy analysis of tofu product: A case study in ABC factory Merauke." IOP Conference Series: Earth and Environmental Science 1107, no. 1 (December 1, 2022): 012046. http://dx.doi.org/10.1088/1755-1315/1107/1/012046.
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Abstract Tofu is one of the staple foods that are in demand by the wider community due to its high nutritional content, especially protein, and has quite a lot of processed variants. Therefore, the production of tofu must be developed to obtain the best quality, and adequate quantity of production and at the same time, become a product with an environmentally friendly production process. There are still many conventional tofu factories found in Merauke. However, its production process is still a little concerned about environmental aspects. This study aims to identify inputs, outputs, and environmental impacts of the tofu product life cycle, determine potential sources of impact (hotspots) and recommend improvement scenarios. The Life Cycle Assessment (LCA) method is used to estimate and analyze the potential environmental impacts that occur due to the production of 1 kilogram of tofu products at ABC Factory in Merauke. The environmental impact produced by this tofu product is the potential for global warming, so the amount of greenhouse gas emissions that occur will be analyzed. In addition, energy efficiency will be calculated, and conclusions and interpretations will be drawn from the previously analyzed inventory results. The limitation of the system used in this study starts from the soybean cultivation process, transportation of raw materials, and the process of making tofu at ABC Factory. From the results obtained that tofu with local soybean generates GHG emissions is 0.337 kg CO2-eq per kg of tofu, while tofu with imported soybean is 0.801 kg CO2-eq per kg of product. Energy efficiency is indicated by the Net Energy Value (NEV) and the Net Energy Ratio (NER) of the tofu products. The Tofu with local soybean has NEV is 3.529 MJ, while tofu with imported soybean is 0.961 MJ. The value of NER>1 for both tofu products. From the results of inventory analysis, several alternatives can be recommended to reduce the environmental impact that occurs.
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Sulistyorini, Endang, Kirana Nugrahayu Lizansari, and Kholilah Febriyanti. "The Role of Anthocyanin Substances from Dragon Fruit Skin Extract in Formalin Content Testing in White Tofu." SEAS (Sustainable Environment Agricultural Science) 6, no. 1 (April 28, 2022): 10–15. http://dx.doi.org/10.22225/seas.6.1.4757.10-15.
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One of the high-quality processed vegetable food ingredients is tofu. Tofu is made from processed soy milk with a thick texture and molded according to the right nutritional amount. White tofu is the most popular of the various forms of tofu available. Today, tofu producers have taken manipulative actions to anticipate production losses by including preservatives in the mix of ingredients used to make tofu. Most of the tofu production centers provide additional ingredients in the form of preservatives such as formalin to reduce losses from damage to the tofu they produce. The presence or absence of formalin in food can be detected using a unique component found in dragon fruit peel called anthocyanins. The methodology applied in this research is a simple and direct one, with primary data collected in the form of testing samples of white tofu collected from numerous traditional markets in the Banten area (up to ten samples). The aim of the research is to identify formalin in white tofu discovered in numerous traditional markets in Banten using natural component extracts, including dragon fruit peel extract. The results stated that there were two positive samples containing formalin and eight negative samples; the presence of formalin in tofu was indicated by a red color on the tissue. Sellers or customers can detect formalin simply by utilizing dragon fruit, allowing them to avoid formin which is harmful to health, with a simple and low-cost method.
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Murrinie, Endang Dewi, Hendy Hendro Hadi Sridjono, and Nindya Arini. "Pemanfaatan Limbah Ampas Tahu Menjadi Kompos pada Industri Tahu di Desa Ploso Kecamatan Jati Kabupaten Kudus." Muria Jurnal Layanan Masyarakat 4, no. 2 (September 30, 2022): 72–79. http://dx.doi.org/10.24176/mjlm.v4i2.7355.
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Ploso Village, Jati District, Kudus is one of the tofu production centers in Kudus, there are about 30 tofu industries. The existence of a tofu factory will cause waste problems, both liquid waste, and solid waste. The percentage of solid waste in the form of tofu dregs is around 70% and is currently not widely used. This solid waste will cause environmental pollution if it is not used immediately. Tofu waste contains nitrogen, phosphorus, potassium, magnesium, calcium, iron, and organic carbon (C) which can be used as compost to increase soil and plant fertility. Community service activities with the title "Utilization of Tofu Dregs Waste into Compost in the Tofu Industry in Ploso Village, Jati District, Kudus Regency" resulted in a model of utilizing tofu solid waste into compost that can be used for plant cultivation in Ploso Village or on a larger scale it can be commercialized so that it can increase people's income.
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Prayekti, Endah, and Thomas Sumarsono. "ANALISIS JUMLAH DAN MORFOLOGI Penicillium spp PADA MEDIA AMPAS TAHU." Jurnal SainHealth 3, no. 2 (September 6, 2019): 1. http://dx.doi.org/10.51804/jsh.v3i2.597.1-8.
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Tofu waste is generally used for animal feed, potential for biogas production, and as a traditional food. Opportunities for the use of tofu waste are very wide because of the high nutrient content of tofu waste. Tofu waste nutrient content has the potential to be utilized as an alternative medium for mold growth. One type of mold that is often analyse in the laboratory is from the genusPenicillium. This study aims to determine the composition of an alternative growth media from tofu waste for Penicillium spp. This study is an experimental laboratory with the independent variable of tofu waste mass (0,1,2,3,4,5 gr) and sucrose mass (0,2,4,6 gr), while the dependent variable observed from this study includes the amount Penicillium spp colonies and their growth characteristics in tofu waste media. Both dependent variable observed then compared with Potato Dextrose Agar (PDA) as commercial media Tofu waste composition used in this study were (gr/100mL) : tofu waste (0, 1, 2, 3, 4, 5 gr), sucrose (0, 2, 4, 6 gr), aquadest (100mL), and agar powder (1,5gr). Statistical results using the Kruskal-Wallis Test showed the difference of the use of sucrose 2 and 6 gr in the media on thePenicillium spp colonies number. Colony morphology showed better performance at 5 gr of tofu waste mass. Morphological analysis shows the differences in morphological characters which are quite far from commercial media as a control using PDA. As conclusion, tofu waste media can be used to growPenicillium spp, but it is necessary to add some components both in the form of elements and compounds to tofu waste media to be able to display results that can approach commercial media.
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Azhar, Muhammad Reza, Wan Abbas Zakaria, and Rabiatul Adawiyah. "POLA KONSUMSI TAHU DAN TEMPE PADA KELUARGA PRASEJAHTERA (KASUS DI KELURAHAN WAY LUNIK KECAMATAN PANJANG BANDAR LAMPUNG)." Jurnal Ilmu-Ilmu Agribisnis 7, no. 2 (August 15, 2019): 165. http://dx.doi.org/10.23960/jiia.v7i2.165-171.
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This research aimed to know the pattern of tofu and tempe consumption, and factors that affected tofu and tempe consumption. The method used in this research was survay in which location was chosen purposively at Way Lunik village, Panjang Subdistrict, Bandar Lampung. This research employed 60 sample families, in which housewives saved as respondents. The data were taken in August 2017 and analyzed quantitatively by multiple linier regression and descriptive method. The result showed that the average of total consumption of tofu by underprivilage families was 2,017.50 grams/week or 288.21 grams/day, while for tempe was 1,296.50 grams/week or 185.21 grams/day. Underprivilage families ate tofu and tempe very often. Consumption purposes of tofu and tempe was for pleasure and habit in which processing use deep frying and being sauteed. Underprivilage families consumpted tofu and tempe by buying. Factors that affected on tofu consumption by underprivilage families were tofu price, chicken egg price, and number of family members; while factors that affected on tempe consumption by underprivilage families were salted fish price, chicken egg price, family income and the number of family members.Key words: consumption pattern, tempe, tofu, underprivilage families
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Sina, Ibnu, Untung Nugroho Harwanto, and Zakki Rosmi Mubarok. "Analisis Pengolahan Limbah Padat Tahu Terhadap Alternatif Industri Pangan Sosis (Grade B)." Jurnal Ilmiah Teknik Kimia 5, no. 1 (January 25, 2021): 52. http://dx.doi.org/10.32493/jitk.v5i1.9193.
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Literature studies show that the nutrient content in tofu pulp is still high; however the utilization of this waste is still relatively low by the community. Nowadays, tofu dregs is still widely used as an ingredient for animal feed. Some of the reasons why people don't take advantage of tofu waste are consits of the funding, equipment, time and worries related to starting their own business. The aims of this study is to make a pre-designed tofu dregs processing plant into a multipurpose product aggregate such as sausages driven by the tofu business community. The method stage in this research is making a feasible product and process scheme, analyzing tofu solid waste in the form of a paper project and making a household scale sausage production prototype. The results of this study are able to produce a role model for tofu dregs utilization which is more conomically valuable but still meet the standard and quality of reasonableness. The results of the role model will be disseminated by reaching out to tofu entrepreneur communities to collaborate with each other so that the utilization of tofu with high economic value can be carried out more massively, structurally and systematically.
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Duc, Nguyen Quang, Nguyen Thi Que, Nguyen Duc Doan, Phuong Xuan Nguyen, and Luong Hong Nga. "Effect of soymilk coagulating pH on tofu qualities." Vietnam Journal of Science and Technology 59, no. 2 (March 16, 2021): 196–205. http://dx.doi.org/10.15625/2525-2518/59/2/14325.
Full textAbstract:
Tofu is a common food in Vietnamese and global cuisine. It has high nutritional value, good flavor and texture that it is easy to produce other food from it. In Hanoi, Mo tofu is a traditional product that produced from tofu- whey, which is commonly produced by small scale producers. In this research, effect of coagulating pH on the formation of some linkages and tofu texture and qualities. The results showed that pH effected on S-S linkage and Ho index or phobicity on Mo tofu. At pH=5.8, Mo tofu had the highest moisture of 83.71%, highest water holding capacity of 8.96g/g protein, low hardness, rather high elasticity
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Manoe, Jenica Arnola, Indriati A. Tedju Hinga, and Agus Setyobudi. "Uji Organoleptik Produk Tahu Berdasarkan Suhu dan Lama Penyimpanan Terhadap Mutu Tahu di Kabupaten Kupang." Timorese Journal of Public Health 1, no. 2 (June 26, 2019): 96–108. http://dx.doi.org/10.35508/tjph.v1i2.2133.
Full textAbstract:
Tofu is one type of food made from the soybean. Protein content and high water content make tofu easily damaged. Solving this problem is needed the right way to be able to maintain the quality of knowing physically, so that can be stored for a long time without experiencing quality changes and can be accepted and safe for consumers. The purpose of this study was to determine the optimal temperature and storage time of tofu to maintain the quality of tofu in according to the quality requirements of knowing in SNI by looking at the physical changes that have been known during the shelf life. This type of study is a descriptive study to determine the organoleptic properties of tofu which include odor, taste, color, and appereance of tofu during the storage period with the help of panelist of three people. Observation data were analyzed descriptively using tables and explained in narrative form. Tofu samples were taken from three factories in Kupang Regency. The results showed that the ideal of tofu storage temperature was at 40C with a storage time of up to 6 days. The seller and factory owner they should pay attention to the storage temperature and sanitation, so that the tofu sold can survive without reducing the value of quality and taste from tofu.
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Pringgenies, Delianis, Amelia Cahya Anggelina, Wilis Ari Setyati, and Ali Djunaedi. "POTENCY OF CONSORTIUM SYMBIONT MICROBE OF MANGROVE LITTER AS NATURAL PRESERVATIVE FOR TOFU." Jurnal Ilmu dan Teknologi Kelautan Tropis 12, no. 1 (April 27, 2020): 81–88. http://dx.doi.org/10.29244/jitkt.v12i1.27536.
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Symbiont bacteria from mangrove litter are known to have antimicrobial activity against Staphylococcus aureus. However, only a handful of research has been carried out on microbes as an innovative natural material for preserving food, especially tofu. This research used four species of mangrove litter symbiont microbe, which were cultured as a microbial consortium. The study aimed to determine the potential of consortium microbe as tofu preservatives. The tofu was soaked in the liquid culture of the consortium microbe as a treatment, while for the positive control, it was immersed in tofu using 37% formalin, and for the negative control, the tofu was not given any treatment. The organoleptic observations on the second day showed that the tofu with all treatment did not change in odor, color, and texture. On the other hand, tofu without treatment became more acidic in odor, with a yellowish color, and showed a softer texture. On the third day, tofu with bacterial microbe treatment had a slight change in odor, the color became yellowish, and the texture was slightly softened. Tofu with formalin treatment did not change in color, but became more solid and extruded formalin odor. Tofu with the consortium microbe immersion treatment had the least amount (6.795x103) of total microbe count, compared with the formalin treatment (9.766x103) and without treatment (9.766x103).