Lumban Gaol, Ronaldo and Emanauli, Hj and Oktaria, fera Pengaruh Konsentrasi Pati Singkong Terhadap Karakteristik Tepung Whey Tahu Dengan Metode Foam Mat Drying. belum ada. (Unpublished)
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Abstract
Tofu whey is waste water from the tofu clumping process which is usually discharged through waterways, rivers or stored in a pond near the factory. The increasing number of tofu industries in Jambi Province will certainly cause an increase in the amount of tofu whey produced. Research and development needs to be done as an alternative to handling tofu whey. Research conducted by processing tofu whey into tofu whey flour. This study aims to determine the effect of cassava starch concentration on the characteristics of tofu whey flour and to determine the appropriate concentration of cassava starch in the manufacture of tofu whey flour. The research method in this study used a completely randomized design (CRD) with cassava starch concentration treatments (0, 0.5, 1, 1.5 and 2%) each with 3 replications so that 15 units were obtained. test. Concentration of cassava starch in the manufacture of tofu whey flour has a very significant effect on the yield of tofu whey flour, water content, total solids, pH, protein content, color, and solubility of tofu whey flour. Based on the results of the study, it was obtained that the correct results were the treatment of 2% cassava starch concentration, namely yield 2.35%, water content 3.93%, total solids 96.07%, acidity (pH) 4.42, solubility 34.66%, concentration 7.03% protein, and 65.67 color brightness level (gray).
| Type: | Article |
|---|---|
| Uncontrolled Keywords: | Tofu Whey, Cassava Starch Concentration, Tofu Whey Flour |
| Subjects: | T Technology > TS Manufactures |
| Divisions: | Fakultas Teknologi Pertanian > Teknologi Industri Pertanian |
| Depositing User: | Oktaria |
| Date Deposited: | 28 Jul 2022 07:45 |
| Last Modified: | 28 Jul 2022 07:45 |
| URI: | https://repository.unja.ac.id/id/eprint/33936 |
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