PENGARUH VARITAS KEDELAI DAN LAMA PEMANASAN TERHADAP KARAKTERISTIK KIMIA FISIK EDIBLE FILM KEMBANG TAHU
ABSTRACT: The research was
conducted to study the effect of soybean variety and heating time in producing
‘yuba’ as an edible film. Completely Randomized Block Design (CRBD) was
employed in the experiment with two factors and three replicates. The first factor was soybean varieties i.e. Willis 2000 (a local
variety) and AS (an imported soybean variety from USA). The second factor was
the heating time:15, 30, 45 and 60 minutes respectively.
The results showed that the chemical characteristics of the ‘yuba’ were
significantly affected by soybean varieties, but not by the heating time. The
moisture, protein, and lipid contents of ‘yuba’ produced from the local soybean variety were found to be higher than
those of the ‘yuba’ made up of the imported soybean variety. Similarly, the
physical characteristics of the ‘yuba’ were also significantly by soybean
varieties. Except for the vapor permeability, the values of density, thickness,
tensile strength, puncture strength, elongation of the local soybean ‘yuba’
were higher than those of the ‘yuba’
made up of the imported soybean.
Key words: Yuba, edible film,
local and imported soybean varieties
Penulis: Ella Saparianti
Kode Jurnal: jppertaniandd050026
