THE EFFECTS OF PRE-TREATMENT ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF CRISPY TOFU

MEILANI A.K, TJAN, CECILIA (2019) THE EFFECTS OF PRE-TREATMENT ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF CRISPY TOFU. Other thesis, UNIKA SOEGIJAPRANATA SEMARANG.

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Abstract

Tofu is one of the dietary sources of vegetable protein that becomes a daily menu for humans, especially for vegans because it has a high protein content which is easy to digest and also high in nutrients such as potassium, calcium, thiamin, and riboflavin. One of tofu processing methods widely used is deep-fat frying. Tofu has a soft texture and high water content, causing deep-fried tofu to not have a crispy outer texture. One method to reduce the water content in tofu in order to produce tofu with more rigid or firm texture and crispier outer texture on deep-fried tofu, is through pre-treatment process such as parboiling, steaming, and draining. The purpose of this research was to determine the effect of various methods of pre-treatment on physicochemical and organoleptic characteristics of crispy tofu. The physicochemical characteristics of tofu analyzed using water content, protein content and texture profile analysis (TPA) while the organoleptic characteristics of crispy tofu were analyzed using sensory test a hedonic rating test. The results showed that all of the pretreatment methods had an effect on hardness, springiness, cohesiveness, and crispness which were indirectly related to the decreased water content and protein content due to pretreatment process. Overall the pre-treatment process which gave changes in physicochemical and organoleptic characteristics of crispy tofu from the least to the most significant were parboiling, draining, steaming, a combination of 30 minutes parboiling and 24 hour draining, and a combination of 20 minutes steaming and 24 hour draining.

Item Type: Thesis (Other)
Subjects: 600 Technology (Applied sciences) > 660 Chemical engineering > Chemical Technology
Divisions: Faculty of Agricultural Technology > Department of Food Technology
Depositing User: Mr Lucius Oentoeng
Date Deposited: 16 Oct 2019 03:01
Last Modified: 21 Oct 2020 03:06
URI: http://repository.unika.ac.id/id/eprint/19865

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