PEMANFAATAN KULIT BIJI KEDELAI SEBAGAI BAHAN DASAR ASAP CAIR DAN APLIKASINYA PADA PENGGUMPALAN TAHU

• Main Authors: , BUDI SETYO KURNIAWAN, , Prof. Dr. Ir. Purnama Darmadji, M.Sc.
• Format: Theses and Dissertations NonPeerReviewed
• Published: [Yogyakarta] : Universitas Gadjah Mada 2014
• Subjects: ETD
• 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
• Institution: Universitas Gadjah Mada

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.