Study on utilization of azolla (azolla microphylla) in the making of azolla-soybean ready-to-cook tofu

Tendean, Yulia (2017) Study on utilization of azolla (azolla microphylla) in the making of azolla-soybean ready-to-cook tofu. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Tofu is a source of protein that highly consumed in Indonesia. However, the shelf life is very short due to high moisture content. Azolla microphylla is an aquatic plant that contain high protein, but not utilized well. Development of Azolla microphylla in the making of ready-to-cook tofu is expected to increase the utilization of azolla as human food and prolong the shelf life of tofu. This research was aimed to determine proper preheating and heating temperature and also to determine the best ratio of soymilk to azolla powder and GDL concentration that can produce acceptable tofu. Three different preheating temperature (85, 90, and 95 °C) and three different heating temperature (80, 85, and 90 °C) were used. Physical assessment included hardness and degree of whiteness were evaluated. Best treatment were found using 90 and 90 °C of preheating and heating temperature, respectively. Then three different GDL concentration (0.02, 0.03, and 0.04 mol/L), and three ratio of soymilk to azolla powder (95:5, 90:10, 85:15) were applied as the treatments. The physicochemical assessment included hardness, color, yield, water loss, pH, TTA, moisture content, water activity, and sensory properties were evaluated. Best tofu formula was noted from ratio soymilk to azolla 95:5 and GDL 0.02 mol/L that contain 47.17% (db) protein which was consists of eight essential amino acids.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Tendean, YuliaUNSPECIFIEDUNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorParamawati, RaffiUNSPECIFIEDUNSPECIFIED
Additional Information: NIM 00000000275
Uncontrolled Keywords: amino acid, protein, physicochemical characteristics, ready-tocook, tofu
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Depositing User: Ms Devy Christiany Zega
Date Deposited: 16 Oct 2018 07:42
Last Modified: 16 Oct 2018 07:42
URI: http://repository.uph.edu/id/eprint/1386

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