Work

Comparative Study of CaSO4 and Papain Enzyme as Coagulants in The Tofu Production

Year: 2018

Type: article

Abstract: Tofu is a high protein food which is widely consumed in Indonesia. In this study, we used the variety of coagulant which is CaSO4 and papain enzymes. The extraction of soybean protein was conducted using selected ratio (1:2), then coagulated using two different coagulant which are CaSO4 (1 and 2 gram) and papain enzyme (3 and 6 gram). The highest yield of tofu used CaSO4 2 gram with 66% yield and papain enzyme 6 gram with 65% yield. This indicates that more of coagulant are used so more yield of tofu. Based on the proximate test, especially proteins showed the making of tofu with papain enzyme (9.29%) gave higher protein content than CaSO4 (6.50%) as coagulant.Keywords: Tofu, soybean, CaSO4, papain enzyme

Source: Indonesian Food and Nutrition Progress

DOI: 10.22146/ifnp.33349

Authors: Windy Rizkaprilisa, Setiadi Setiadi

Institutions: Universitas Gadjah Mada, University of Indonesia

Language: English

Topic: Food Nutrient Composition and Product Development

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: diamond

OpenAlex ID: W2912940919

FWCI: 0.752

Cites: 11

Cited by: 5

Related to: 10