CD Skripsi

Variasi Penambahan Bubur Kacang Hijau Pada Pembuatan Nata De Soya Dari Whey Tahu

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Whey is the residual water out clumping tofu produced during the manufacturing process out. Whey tofu contains organic ingredients, one of which is a protein of soybean (Glycine soja) that can be used to produce nata. Nata produced from whey tofu called nata de soya. Her aim in this study was carried out to study the manufacture of nata de soya with whey tofu how to change into a useful product, tofu optimization nata formation by the addition of pureed green beans as a source of nitrogen, and analyze the results of nata de soya with green bean porridge ratio 1: 3 and 1: 4. As for some of the parameters of nata de soya which includes water content (%), thickness (cm), weight (g), and crude fiber content (%) in producing quality nata de soya as well as be able to compare the physical quality nata de soya produced with the quality requirements nata boiled in terms of aroma, flavor, texture, and color nata using organoleptic method. This research was carried out experimentally using two (2) factors: the concentration ratio of making green bean porridge 1: 3 and 1: 4 with the addition of green bean porridge variations as much as 15 ml, 25 ml, 30 ml, 35 ml, 45 ml with the old 12 days of fermentation. Results showed whey tofucan be utilized to produce nata de soya. Nata de soya which dihasikan include water content 93.913%, 0.705 cm thick, weighing 168.45 grams nata, and crude fiber content of 10.43% in comparison pureed green beans 1: 3 with the addition of pureed green beans as much as 45 ml and fermentation time 12 day and organoleptic tests nata boiled generated in this study are in accordance with the quality requirements of boiled nata (standard) which in terms of scent that does not smell, pH 7, bland taste, chewy texture and the color white so suitable for consumption.
Keywords:, fermented, green beans (vigna radiata), nata de soya, whey tofu.

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

07 02. 014 (0011)

Penerbit

Pekanbaru : Universitas Riau - Fakultas Teknik - Teknik Kimia D III., 2014

Deskripsi Fisik

xv,41 hlm.:ill,; 29 cm

Bahasa

ISBN/ISSN

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Klasifikasi

07 02. 014 (0011)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

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Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

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