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MEMPERPANJANG MASA SIMPAN TAHU DENGAN LARUTAN SARI JERUK LEMON DAN GARAM

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Penilaian

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This study objective was to extend the shelf life of tofu by soaking the tofu with a solution of lemon juice and salt. This research was used an experimental method which determines the shelf life of the year using the Conventional Method or Extended Storage Studies (ESS) using five treatment factors. P(1) : Water immersion (aquades), P(2) : Immersion in a solution of lemon juice 5% and salt (NaCI) 4%, P(3) : Immersion with a solution of lemon juice 10% and salt (NaCI)4%, P(4) : Immersion in a solution of lemon juice 15% and salt (NaCl) 4%, and P(5) : Immersion in a solution of lemon juice 20% and salt (NaCl) 4% and stored for 5 days at room temperature. Parameters observed include Organoleptic Test, Hardness, pH, Total Plate Count (TPC). Data analysis used the reaction order equation between test parameters and storage time, the change in quality used followed the zero-order or first-order reaction model. The results showed that the critical point of damage to tofu was concluded that to be damaged if the pH value was 5.88, Hardness was 95.2 gf, Total Plate Count (TPC) was 8.8 logs (cfu/gram), and Organoleptic: Appearance (Enough Slimy), Aroma (No tofu smell). Soaking tofu in a solution of lemon juice 20% and salt 4% was able to extend the shelf life of tofu up to 15 days based on pH, while based on the total plate count, it was able to extend the shelf life for 8 days. Meanwhile, the hardness test and organoleptic test cannot be used as parameters for tofu damage.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2207004569	T82293	T822932022	Central Library (Referens)	Available

Detail Information

Series Title

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Call Number

T822932022

Publisher

Inderalaya : Prodi Teknologi Hasil Pertanian, Jurusan Teknologi Pertanian, Fakultas Pertanian., 2022

Collation

xv, 30 hlm.; ilus.; 29 cm

Language

Indonesia

ISBN/ISSN

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Classification

664.707

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Teknologi pembuatan makanan dari biji-bijian
Prodi Teknologi Hasil Pertanian

Specific Detail Info

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Statement of Responsibility

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