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Journal > KIMIA SAINS DAN APLIKASI > Profil Kandungan Protein Dan Tekstur Tahu Akibat Penambahan Fitat Pada Proses Pembuatan Tahu

 

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KIMIA SAINS DAN APLIKASI
Vol 9, No 1 (2006): Volume.IX.Nomor.1.Tahun.2006
Profil Kandungan Protein Dan Tekstur Tahu Akibat Penambahan Fitat Pada Proses Pembuatan Tahu
Sarjono, Purbowatiningrum Ria ( Chemistry Departement of Science and Mathematic Diponegoro University Jl. Prof. Soedartho, SH., Jurusan Kimia Fakultas Sains dan Matematika Universitas Diponegoro, Tembalang Semarang)
Mulyani, Nies Suci ( Chemistry Departement of Science and Mathematic Diponegoro University Jl. Prof. Soedartho, SH., Jurusan Kimia Fakultas Sains dan Matematika Universitas Diponegoro, Tembalang Semarang)
Nurul Aminin, Agustina lulu ( Chemistry Departement of Science and Mathematic Diponegoro University Jl. Prof. Soedartho, SH., Jurusan Kimia Fakultas Sains dan Matematika Universitas Diponegoro, Tembalang Semarang)
Article Info   ABSTRACT
Published date:
20 Apr 2012
 
The investigation was intended to study the effect of phytate addition into tofu production process with acetic acid as coagulant on texture and protein level of tofu. Phytate is monoinositol hexaphosphat compound that can be found in the grains with dispositional range of 1-5 %(w/w) and as natural antioxidant. Based on that case, investigation has been conducted to add phytate into process of food production to increase the quality of the product.Tofu texture was measured with penetrometer and protein level was measured by using Kjeldahl method with variation of coagulative pH of soymilk protein with and without addition of phytate.The result showed that variation of coagulative pH of soymilk protein with phytate addition has been proven to influence the curd of tofu. Compared without phytate addition, there was a decreation in tofu protein level at pH isoelektric point (4,5) from 8,131 g to 6,273g . The increation of consentrstion of phytate untill 0,05% (w/v) caused the hardness of tofu texture increased from 3,02 cm to 1,88 cm. Above that condition, the hardness of tofu texture decreased.This result, it can be concluded that addition of phytate increased the harness of tofu texture, but decreased the level of tofu protein.Keywords: tofu, phytate, isoelectric point.
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