PENGARUH JUMLAH BUBUK KUNYIT TERHADAP MUTU TAHU SEGAR SELAMA PENYIMPANAN PADA SUHU RUANG
ABSTRACT: This study was
performed to determine the effect ofthe addition of turmeric powder on tofu
quality atroom temperature storage. Method of this study was completely
randomized design with two factors i.e.the amount of turmeric powder (K) : (0
%), (2 %), (4 %), and (6 %) and storage time (L): (0 days), (2 days), (4 days),
and (6 days). The analyzed parameters weretotal
microorganism, tofu acidity,immersion water acidity, moisture content, ash
content, protein content, sensory test (color, aroma, flavor, and
texture).Theamount of turmeric powder had highly significant effect on total
microorganism, tofu acidity, immersion water acidity, ash content,and sensory
test ( color, aroma, flavor, and texture). Storage time (L) hadhighly
significant effecton total microorganism,tofu acidity, immersion water acidity,
water content, protein content, and
sensory test (color,
aroma, taste, and
texture). Theinteraction of
turmeric powder and
storage time hadhighly significant effect on total
microorganism and color. The best composition which gave the best effect on
tofuwas2 % of turmeric powder and 4 daysstorage.
Penulis: Chandra Ginting,
Sentosa Ginting, Ismed Suhaidi
Kode Jurnal: jppertaniandd140303
