Effect of Different Coagulants and Various Concentrations on Quality of Jack Bean Tofu

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Published Sep 27, 2021
https://doi.org/10.32530/jaast.v6i1.23
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Vol. 6 No. 1 (2022): Journal of Applied Agricultural Science and Technology

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Rini Yanti
Gadjah Mada University
Widiastuti Setyaningsih
Gadjah Mada University
Priyanto Triwitono
Gadjah Mada University
Richa Yuniansyah
Gadjah Mada University
Ermi Saraswati Maha Admi
Gadjah Mada University

Abstract

Jack bean (Canavalia ensiformis), Indonesian local bean, has a high content of protein and great potential either for substituting or overcoming the shortage of imported soybean in tofu production. However, an appropriate coagulant in a proper amount is needed to make tofu with acceptable characteristics. This study set out to investigate the appropriate type and concentration of coagulant. The experiment was carried out by using GDL (glucono delta lactone) and nigari as coagulants with concentration levels of 0.25; 0.5; 0.75 and 1%. Some quality parameters such as yield, color, texture (hardness, cohesiveness, chewiness, springiness), and microscopic structure of tofu were observed. Consumer preference tests on aroma, color, taste, texture, and overall acceptability were directed to determine tofu with the best characteristics. The result showed nigari at concentration level 0.75% delivered the most preferred tofu for consumers.

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Author Biographies

Rini Yanti, Gadjah Mada University

Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology

Widiastuti Setyaningsih, Gadjah Mada University

Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology

Priyanto Triwitono, Gadjah Mada University

Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology

Richa Yuniansyah, Gadjah Mada University

Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology

Ermi Saraswati Maha Admi, Gadjah Mada University

Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology
How to Cite
Yanti, R., Setyaningsih, W., Triwitono, P., Yuniansyah, R., & Admi, E. S. M. (2021). Effect of Different Coagulants and Various Concentrations on Quality of Jack Bean Tofu. Journal of Applied Agricultural Science and Technology, 6(1), 1-10. https://doi.org/10.32530/jaast.v6i1.23

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