Melisa, Elvira and Christiani, Theresia and Wibowo, Ivone and Lindayani, - and Soedarini, B. and Hartayanie, Laksmi (2006) FERMENTED ACETIC ACID AND LACTIC ACID AS ALTERNATIVE COAGULANT APPLIED TO TOFU. In: Proceeding the 6th National Student Conference. Program Teknologi Pangan Unika Soegijapranata, Semarang. ISBN 978-979-8366-92-1

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Abstract

Recently. the usc of formalin, a substance used as corpse preservative in the food industry had aroused to national food issue. One of given food materials type addition of formalin is tofu. Tofu is food type made of soybean and the most consumed by societies. In addition of acetic acid and lactic acid are result of fermentation of microorganism as coagulant is one of the alternatives it is also potential to replace formalin as preservative in making tofu. Fermented media which will be used in this research "tajin", and the microorganism will instant yeast to yield acetic acid, and Lactobacillus bulgaricus to yield lactic acid. The treatment was made by adding acetic acid and lactic acid in a range of concentrations. This research aimed to determine the influence of acetic acid and lactic acid usage, as the result of fermentation of microorganism, as coagulant in making non formalin tofu. The evaluation was made to the aspects of physical, chemical, microbiological, and sensory characteristics. The parameters employed in physical analysis that would be texture analy sis, in chemical analysis would be water content analysis. using the method of thermogravimetry, in microbial analysis would be shelf life analysis using the method of TPC (Total Plate Count), and in sensory analysis would be texture. flavor, and color and liking.

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