KOMALASARI, TITIN (2018) PENGARUH LAMA PERENDAMAN TERHADAP KADAR PROTEIN KEMBANG TAHU. Karya Tulis Ilmiah thesis, Universitas Setia Budi Surakarta.
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Abstract
Tofu skin is a result of processed soybean in the form of dry yellow brown made from soy milk that is heated to medium heat so as to form the ceiling. the tofu flower is usually used as a vegetable processing like cap cay and soup. For vegetarians, this product is an important source of protein.. This study aims to determine the effect of soaking immersion to levels of protein of tofu skin. The sample in this study was obtained from one of the curry traders in Pasar Gede Surakarta. The samples were soaked with variations of immersion duration without soaking, soaked 3 minutes and soaked 6 minutes. Determination of protein content in this study that is using Kjeldahl method. The results showed that the effect of soaking time (0, 3, and 6) minutes on protein content, the longer the immersion, the more decreased protein content in the tofu skin. The level of the ingestion protein of soybean (0, 3 and 6) consecutive minutes was 55, 44%; 51, 13 % and 43, 59%. Keywords : Tofu skin, soaking, protein, Kjeldahl
| Item Type: | Thesis (Karya Tulis Ilmiah) |
|---|---|
| Uncontrolled Keywords: | Tofu skin, soaking, protein, Kjeldahl |
| Subjects: | R Medicine > R Medicine (General) |
| Divisions: | Fakultas Ilmu Kesehatan > Prodi D3 Analis Kesehatan |
| Depositing User: | B Supri Yadi |
| Date Deposited: | 25 Feb 2019 03:34 |
| Last Modified: | 25 Feb 2019 03:34 |
| URI: | http://repo.setiabudi.ac.id/id/eprint/1164 |
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