PEMANFAATAN KULIT BIJI KEDELAI SEBAGAI BAHAN DASAR ASAP CAIR DAN APLIKASINYA PADA PENGGUMPALAN TAHU
Soybeanhull is one of the waste material from tofu and tempeh industries that potentially contaminating environment if there is not a good environmental management system. Based on that case, the right solution is needed to preventing the negative effect from that waste material. One of the alternat...
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Main Authors: | , |
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Format: | Theses and Dissertations NonPeerReviewed |
Published: |
[Yogyakarta] : Universitas Gadjah Mada
2014
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Subjects: | |
Online Access: | https://repository.ugm.ac.id/127620/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=67884 |
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Institution: | Universitas Gadjah Mada |
Summary: | Soybeanhull is one of the waste material from tofu and tempeh industries
that potentially contaminating environment if there is not a good environmental
management system. Based on that case, the right solution is needed to preventing
the negative effect from that waste material. One of the alternative solution is
developing a process that can convert soybeanhull waste form to a liquid smoke
form. Soybeanhull can be developed as liquid smoke because it presumable
containing cellulose, hemicellulose and lignin. Liquid smoke that pyrolized from
soybeanhull can be applied for developing smoke food products, and fried smoke
tofu is one of it. The objective of this research were to know the effect of the
addition soybeanhull liquid smoke in some concentration in the processing of tofu
towards the consumer preference.
Variation of the liquid smoke concentration that used in processing of
smoke tofu were 1%, 2%, and 3% (v/v). Hedonic test involved 20 panelist were
used to determining the level acceptability of consumer towards the fried smoke
tofu. Data analysis using varian analysis (ANOVA) and continued with Tukey
HSD test to determine the level of difference among samples.
The result of this research showed that consumer much prefer fried smoke
tofu with addition soybeanhull liquid smoke at concentration 1% (v/v) and sample
fried smoke tofu that processed with addition soybeanhull liquid smoke at
concentration 3% (v/v) were less acceptability by consumer. |
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