Indriani, Sari (2007) EFISIENSI BAHAN BAKU PADA PEMBUATAN TAHU KEDELAI (Glycine max). Other thesis, Unika Soegijapranata Semarang.

Preview	Text (COVER) 03.70.0064 Sari Indriani COVER.pdf Download (136kB) | Preview
	Text (BAB 1) 03.70.0064 Sari Indriani BAB I.pdf Restricted to Registered users only Download (176kB)
	Text (BAB 2 Available Document only in Soegijapranata Catholic University) 03.70.0064 Sari Indriani BAB II.pdf Restricted to Repository staff only Download (267kB)
	Text (BAB 3 Available Document only in Soegijapranata Catholic University) 03.70.0064 Sari Indriani BAB III.pdf Restricted to Repository staff only Download (182kB)
	Text (BAB 4 Available Document only in Soegijapranata Catholic University) 03.70.0064 Sari Indriani BAB IV.pdf Restricted to Repository staff only Download (146kB)
	Text (BAB 5) 03.70.0064 Sari Indriani BAB V.pdf Restricted to Registered users only Download (63kB)
Preview	Text (DAFTAR PUSTAKA) 03.70.0064 Sari Indriani DAFTAR PUSTAKA.pdf Download (100kB) | Preview

Abstract

Tofu is a kind of food which is liked by many people. Tofu in a concerning plants food which is made through two steps, they are the production and coagulating of soybean milk. The main raw material in the production of tofu are water and soybean, so it is interesting to find out the efficiency of raw material in the tofu production. The efficient in this research means to use the best treatment and profitable, which is related with raw material in the tofu production. The goal of this experiment is to know concentrate that more efficient from using local soybean and import soybean and to know the composition of assign water efficiently in making tofu. This research was done in two steps. First step is to find out the most efficient of water composition ( soybean : water = 1:8 and 1:10). After got the right composition of water, and ten apply it in the process of making tofu for second step, making tofu with different composition between local soybean and import soybean. This research used five comparisons between local and import soybean. Pure import soybean 100%, import : local (25% : 75%), import : local (50% : 50%), import : local (75% : 25%), and pure local soybean 100%. This research also tested the waste (whey) were determined of the physical and chemical characteristic of tofu water waste (whey), which are the volume, temperature, Total Solid, Total Suspended Solid, Total Dissolved Solid, pH, Chemical Oxygen Demand, Biochemical Oxygen Demand, protein. The most efficient treatment in tofu production was resulted by tofu in the comparison 1:8 (soybean : water). This treatment resulted in smallest volum of waste water and best combination of soybean was resulted by tofu using 50 % import and 50 % local soybean, since it has enough total solid and low nutrition loss during production process

Actions (login required)

View Item