SEPTILA, REKA TENGALA (2007) FORMALDEHYDE’S PERSISTENCE AND EFFECTS ALONG THE PRODUCTION OF TOFU CHIPS BASED ON PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS. Other thesis, Unika Soegijapranata Semarang.
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Abstract
Tofu is a highly perishable product due to its high moisture content and richness in nutrition. Many ways can be done to extend tofu’s shelf life, such as applying drying process and applying preservative agents. Many tofu producers used formalin as a preservative agent, because it is cheap. Formalin itself is not a food preservative due to its toxic nature and carcinogenic effect. The use of formalin in food has been prohibited in many countries, including Indonesia. Food processing, e.g. drying may also be applied to extend tofu’s shelf life as well as providing product diversification. Drying is a process to remove water from a solid food product, such as regular firm tofu, by using gas as the carrier of the water. By applying drying process, the tofu can be used to make tofu chips, which have longer shelf life. This research was done to study formaldehyde’s persistence throughout the production of the tofu chips, which encompasses storage of tofu by soaking in fresh water, drying, and deep fat frying. This study also aimed to determine the effect of formaldehyde on the tofu chips’ quality based on chemical, physical and sensory characteristics. This research started with the production of tofu. Then, some of the tofu were soaked in 2 % formalin solution, while some were not. Both samples were then soaked in fresh water in closed basins as storage for 1 and 2 days. Both samples were then dried using three drying methods : cabinet drying, solar tunnel drying, and sun drying. The dried samples were then fried using deep fat frying at 180oC to produce tofu chips. Chemical, physical, and sensory analysis were then performed. The samples’ moisture content were analyzed on each hour of drying process and after the frying process. Formaldehyde content analysis was performed on tofu, dried tofu, and tofu chips. Physical analysis was done to measure the tofu chips’ crispiness, and sensory analysis was done to determine consumers’ liking to tofu chips. Results show that storage, drying, and frying all reduced formaldehyde content, however none of the process was able to completely remove the formaldehyde content. Results also show that higher drying temperature produced harder tofu chips, and that formalin sharply increased tofu chips’ hardness and therefore reduced the crispiness. Sensory analysis results show that panelists preferred tofu chips without formalin to the ones with formalin, and tofu chips produced by sun drying method to the ones produced by the other drying processes.
| Item Type: | Thesis (Other) |
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| Subjects: | 600 Technology (Applied sciences) > 630 Agriculture |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Agung Tri Hartadi |
| Date Deposited: | 16 Dec 2015 09:55 |
| Last Modified: | 16 Dec 2015 09:55 |
| URI: | http://repository.unika.ac.id/id/eprint/6949 |
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