Comparative Study of CaSO4 and Papain Enzyme as Coagulants in The Tofu Production

https://doi.org/10.22146/ifnp.33349

Windy Rizkaprilisa(1*), Setiadi Setiadi(2)

(1) Department of Food and Agricultural Product Technology, Faculty of Agriculture Technology, Universitas Gadjah Mada, Yogyakarta
(2) Bioprocess Technology, Department of Chemical Engineering, Faculty of Engineering, Universitas Indonesia
(*) Corresponding Author

Abstract


Tofu is a high protein food which is widely consumed in Indonesia. In this study, we used the variety of coagulant which is CaSO4 and papain enzymes. The extraction of soybean protein was conducted using selected ratio (1:2), then coagulated using two different coagulant which are CaSO4 (1 and 2 gram) and papain enzyme (3 and 6 gram). The highest yield of tofu used CaSO4 2 gram with 66% yield and papain enzyme 6 gram with 65% yield. This indicates that more of coagulant are used so more yield of tofu. Based on the proximate test, especially proteins showed the making of tofu with papain enzyme (9.29%) gave higher protein content than CaSO4 (6.50%) as coagulant.

 


Keywords


Tofu; Soybean; CaSO4; Papain Enzyme

Full Text:

PDF


References

Anggraini, R. P., 2013. Pengaruh Level Enzim Bromelin Dari Nanas Masak Dalam Pembuatan Tahu Susu Terhadap Rendemen Dan Kekenyalan Tahu Susu. Jurnal Ilmiah Peternakan, 507-513.

Central Statistic Institution (BPS), 2009. Kebutuhan Kedelai di Indonesia. Jakarta.
Standart Nasional Institution, 1998. Tahu. Jakarta: Badan Standar Nasional.

Bucci LR & Unlu L., 2000. Protein and Amino Acid Supplements in Exercise and Sport in: Energy Yielding Macronutrients and Energy Metabolism in Sport Nutrition. Florida: CRC Press.

Budianto, A. K., 2009. Pangan, Gizi, dan Pembangunan Manusia Indonesia. In Dasar-Dasar Ilmu Gizi, 1-16. Malang: UMM.

Daulay, D. 1991. Monografi Fermentasi Keju. Pusat Antar Universitas Pangan dan Gizi. Institut Pertanian Bogor, Bogor.

Nutrition Directorate Ministry of Healthy RI, 1981. Daftar Komposisi Bahan Makanan. Jakarta: Bhatara Karya Aksara.

Djaafar, T. F., Nurdeana, Rahayu, S., & Apriyati, E., 2011. Pemanfaatan Biji Kerandang (canavalia virosa) Sebagai Bahan Pengganti Kedelai dalam Pembuatan Tahu. Jurnal Teknologi Pertanian, Vol 3. No.01.

Felinia, & Murni, A., 2013. Uji Coba Pembuatan Tahu dari Biji Kecipir. Makalah Seminar di Institut Teknologi Bandung, Bandung.

Harisson, M. J., Burton, N. A., & Hillier, I. H., 1997. The Mechanism of The Papain Catalyzed Amide Hydrolysis: Prediction with a Hybrid Quantum Mechanical or Molecular Mechanical Potential. J Am Chem Soc 119, 12285-12291.

Haryono, B., Sukardi, & Sudarmadji, S., 1984. Prosedur Analisis untuk Bahan Makanan dan Hasil Pertanian. Yogyakarta: Penerbit Liberty.

Hou, H.J., K.C. Chang and M.C. Shin. 1999. Yield and Textureal Properties of Saft Tahu as Affected by Coagulation Method. J. Food. Sci. 62 (4) : 824 – 827.

Ministry of Trade, 2013. Produksi Ubi jalar. Jakarta.

Ketua Badan Pengawas Koperasi Produsen Tahu Tempe Indonesia, 2013. Harga Import Kedelai. Jakarta.

Khan, I. A., & Abourashed, E. A., 2010. Leung's Encyclopedia of Common Natural Ingredients Third Edition. New york: Interscience.

Koswara, S., 1992. Teknologi Pengolahan Ubi Jalar. Jakarta: Pustaka Sinar Harapan.

Miskiyah, Mulyorini, & Usmiati, S., 2011. Pengaruh Enzim Proteolitik dengan Bakteri Asam Laktat Probiotik terhadap Karakteristik Dadih Susu Sapi. JITV.16(4), 304-311.

Muhidin, 1999. Agroindustri Papain dan Pektin. Jakarta: Penebar Swadaya.
National Sosio-Economic Survey, 2013. Rata-rata Tingkat Konsumsi Penduduk Indonesia. Jakarta.

Noor, 2000. Tingkat Ekspor Ubi Jalar. Jakarta.

Poedjiadi, A., 1994. Dasar-dasar Biokimia. Jakarta: Universitas Indonesia Press.

Priyono, P., 1993. Sifat Organanoleptik dan Jumlah Produk Tahu Susu dengan Jenis dan Dosis Koagulan yang Berbeda. Purwokerto: Fakultas Peternakan, Universitas Jenderal Soedirman.

Rahmadani, 2012. Kajian Pemanfaatan Enzim Papain dariI Getah Pepaya. Medan: Universitas Negeri Medan.

Rahmawati, F., 1998. Syarat Mutu Tahu SNI 01-3142-1998. Jakarta: Badan Standardisasi Nasional.

Reed, G. 1995. Enzymes in Food Processing. Academic Press. London.

Rosalia, S., 2012. Unit Koagulasi-Flokulasi. Retrieved December 03, 2014, from Department of Agricultural Engineering, University of Brawijaya: www.shintarosaliadewi.lecture.ub.ac.id

Rukmana, Rahmat, 1997. Ubi jalar: Budidaya dan Pascapanen. Yogyakarta: Kanisius.

Sarwono, B dan Yan Pieter Saragih. 2006. Membuat Aneka Tahu (Cetakan 6). Jakarta: Penebar Swadaya.

Shurtleff, William, Aiko Aoyagi. 2001. The Book of Miso. Japan: Ten

Sudarmadji, S., B, H., & Suhardi, 1997. Prosedur Analisa untuk Bahan Makanan dan Pertanian. Yogyakarta: Penerbit Liberty.

Suryani, S., Husnurroshida, S., & Syukur, A. A., 2011. Tahu Beton, Alternatif Pengganti Tahu. Program Kreatifitas Mahasiswa di Universitas Negeri Semarang.

Susetyo, D. A., 2009. Pengaruh Penggunaan Koagulan Asam terhadap Karakteristik Fisik, Kimia, dan Sensoris Tahu Substitusi Kacang Hijau. Jurnal Seminar di Universitas Katolik Soegijapranata, 2-6.

Wahdini, 2005. Koagulasi Susu Kedelai serta Pengaruh Kualitas Tahu dengan Menggunakan Kedelai yang Diberi Perlakuan Pendinginan (freez treatment. Jurnal Food Chemistry Vol 91, 15-721.

Winarno, 1984. Enzim Pangan. Jakarta: Gramedia.

Winarno, F.G., 2004. Kimia Pangan dan Gizi. Yogyakarta: Gramedia.

Yamamoto, A. 1995. Proteolytic Enzymes. In: G. Reed. Enzymes in Food Processing. Academic Press, New York.

Yuniarsih, Y., 2008. Budidaya Kedelai. Yogyakarta: Kanisius.

Yuniwati, M., 2008. Pemanfaatan Enzim Papain sebagai Penggumpal. Seminar Nasional Aplikasi Sains dan Teknologi – IST AKPRIND Yogyakarta, 128-129.

Zhang, Q., Li, W., Dong, M., & Feng, M., 2013. Effects of Different Coagulants on Coagulation Behavior of Acid-Induced. Food Hydrocolloids, 106-110.

Zhong, F., Wang, Z., Xu, S., & Shoemaker, C. F., 2007. The Evaluation of Proteases as Coagulants for Soy Protein Dispersions. Food Chemistry, 1371–1376.



DOI: https://doi.org/10.22146/ifnp.33349

Article Metrics

Abstract views : 3124 | views : 3197

Refbacks

  • There are currently no refbacks.


Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

Indonesian Food and Nutrition Progress (print ISSN 0854-6177, online ISSN 2597-9388) is published by the Indonesian Association of Food Technologist in collaboration with Department of Food and Agricultural Product Technology, Faculty of Agricultural Technology, Universitas Gadjah Mada.

Journal of Indonesian Food and Nutrition Progress have been indexed by: 

   

 

This works is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.