PENGARUH KONSENTRASI BUBUK BAWANG PUTIH DAN GARAM DAPUR (NaCl) TERHADAP MUTU TAHU SELAMA PENYIMPANAN PADA SUHU KAMAR
ABSTRACT: The research was
conducted to determine the effect of garlic powder concentration and salt
(NaCl) on the quality of tofu during storage at room temperature. The research
had been performed using a completely randomized design with two factors, i.e.
garlic powder concentration (B) : (0%), (3%), (6%), and (9%) and salt
concentration (N) : (0%), (2,5%), (5%), dan
(7,5%). Parameters analyzed
were total microbes,
pH of tofu,
pH of submerged
solution, moisture content,
ash content, protein content,
salt content, and
sensory characteristics
(color, aromatic, flavor,
and texture). The
results showed that garlic powder
concentration had highly
significant effect on total
microbes, pH of tofu,
pH of submerged solution, ash content, protein
content, and sensorycharacteristics (color, aromatic, flavor, and texture).
Salt concentration had highly significant effect on pH of tofu, pH of submerged
solution, moisture content, ash content, protein content, salt content, and
sensory characteristics (color, aromatic, and flavor). Interaction of both
factors had highly significant effect on pH of tofu, pH of submerged solution,
ash content, protein content, and sensory characteristics (aromatic and
flavor). Garlic powder concentration of 6% and salt concentration of 5% was the
best treatment for the quality of tofu.
Penulis: Prita Lestari Ningrum,
Rona J. Nainggolan, Ridwansyah
Kode Jurnal: jppertaniandd140266
