Influence of Coagulant Concentration on Protein Content and Flavor of Tofu Derived from Soybean (Glycine max)
DOI:
https://doi.org/10.33019/jstk.v8i1.4397Keywords:
Soybean, tofu, gravimetry, pH, protein content, organoleptic.Abstract
The determination of tofu quality generally relies on several key factors: taste, texture, color, and nutritional value. These factors can be influenced by the concentration of coagulants applied during tofu production. Coagulants are categorized into several types, namely: acids, lactones, and salts. The primary objective of this research was to identify the optimal concentrations of acetic acid and salt as coagulants, while also analyzing the resultant tofu quality in terms of water content, protein concentration, and organoleptic attributes. In this study, pH measurements indicated an inverse relationship between coagulant concentration and pH value – higher coagulant concentration corresponded to lower pH values. The analysis of water content, utilizing the gravimetric method, revealed that the ideal water content range for tofu falls between 78-85%. Among the concentrations tested, the panelists exhibited a preference for tofu coagulated with 0.2% salt, awarding it a mean score of 4.10 in the organoleptic assessment. The analysis of soluble protein concentrations in tofu samples, employing the Lowry method, unveiled that tofu coagulated with 0.6% salt exhibited a notably high protein concentration of 10.26 ± 0.25 mg/mL. The protein concentration observed is intricately influenced by both the type and concentration of coagulants, which play a pivotal role in agglomerating soy milk proteins. Consequently, this study postulates that the protein content of tofu coagulated with salt leans towards containing 11S globulin, thereby contributing to the higher protein content observed.
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