Pengaruh konsentrasi penambahan iota Karagenan dan Kappa Karagenan terhadap karakteristik tahu = The Effect of concentration of addition iota carrageenan and kappa carrageenan on the characteristics of tofu

Avianto, Alvin (2011) Pengaruh konsentrasi penambahan iota Karagenan dan Kappa Karagenan terhadap karakteristik tahu = The Effect of concentration of addition iota carrageenan and kappa carrageenan on the characteristics of tofu. Bachelor thesis, Universitas Pelita Harapan.

[img] Text (Title)
Title.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (615kB)
[img] Text (Abstract)
Abstract.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (164kB)
[img] Text (ToC)
ToC.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (737kB)
[img] Text (Chapter1)
Chapter1.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (288kB)
[img] Text (Chapter2)
Chapter2.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (786kB)
[img] Text (Chapter3)
Chapter3.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (1MB)
[img] Text (Chapter4)
Chapter4.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (2MB)
[img] Text (Chapter5)
Chapter5.pdf
Restricted to Registered users only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (220kB)
[img] Text (Bibliography)
Bibliography.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (424kB)
[img] Text (Appendices)
Appendices.pdf
Restricted to Repository staff only
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (3MB)
[img] Text (Publication-Agreement)
Publication-Agreement.pdf
Available under License Creative Commons Attribution Non-commercial Share Alike.

Download (400kB)

Abstract

Carrageenan usually derived from the red seaweed, and can be produced by extracting with base solution. There are two types of carrageenan (kappa carrageenan and iota carrageenan) that can improve texture because their function as gelling agent. The carrageenan used as the gelling agent for tofu by mixing it into the soymilk. Extract was added during tofu production with 4 level concentrations which were 0,25%, 0,50%, 0,75%, and 1,00, and 3 different combination ratios which were 2:1, 1:1, and 1:2. Carrageenan that added to tofu gave significant effect on color and texture. The higher concentration of carrageenan added, the yellower the tofu produced. Addition of carrageenan improved texture in term of springiness and firmness. The most acceptable and the best carrageenan tofu was tofu with concentration 0,75% and ratio 2:1 (kappa:iota). The best tofu was tofu with high firmness and springiness with a more white color.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Avianto, AlvinNIM03420060002ALVIN_AVIANTO88@YAHOO.COM
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorSantoso, JokoUNSPECIFIEDUNSPECIFIED
Thesis advisorEveline, EvelineNIDN0308048201UNSPECIFIED
Uncontrolled Keywords: Iota carrageenan ; Kappa carrageenan ; Tofu
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mrs Marselita Harapan
Date Deposited: 04 Oct 2018 05:38
Last Modified: 20 Jul 2020 04:19
URI: http://repository.uph.edu/id/eprint/398

Actions (login required)

View Item View Item