Yopan Wijaya, 11.3020107 and Tantan Widiantara, DS and Asep Dedy Sutrisno, ds (2016) Pengaruh Perbandingan Kacang Kedelai (Glycine max) Dengan Kacang Koro (Canavalia ensiformis) Dan Konsentrasi Sumber Bahan Pewarna Terhadap Karakteristik Tahu. Skripsi(S1) thesis, Fakultas Teknik Unpas.
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Abstract
ABSTRAK This research aims to produce tofu made of soy beans and peanuts as well as naturaldyes koro. The benefits of research as a reference especially for the producers tofu in harnessingthe potential of peanut food source as the sword of koro, koro sword beans as an alternative source of protein substitute for soy beans, provide different assessments on the horizon the color of tofu. Moreover results of research to increase economic value of peanuts and Tofu koroitself. Experimental design used in the study is a Randomized Design with Factorial pattern 3x 3 Group in Deuteronomy three times. The first factor is the comparison of soy beanwith bean koro consisting of: 2:1 (a1), 1:1 (a2), and 1:2 (a3). The second factor is thesource of the dye Concentration: concentration of 25% (b1), the concentration of 30% (b2), and 35% concentration (b3). Processing Know include nuts and soy beans that koro has been soaked, then grindedrespectively, beans that have been cooked, sieved and then milled the addition of coagulant, then given a dye printing done on the know. The observation parameters include chemical analysis of water content, determination of the chlorophyll absorption and protein levels, physical test based onphysical test agaibts know yield and organoleptic test based of fondness towardcolor, aroma, taste and texture. Based on the results of the analysis of the response of a chemical that is moisture,chlorophyll and protein levels and physical response against the yield response andorganoleptik know that is against the color, flavor, aroma and texture products knowthat determined with the method hedonik on the main research then treatment isselected sample a1b2 comparison with soy beans with nuts koro (2:1) with 30% concentration of a dye source leaves suji and 70% of water.
| Item Type: | Thesis (Skripsi(S1)) |
|---|---|
| Subjects: | S1-Skripsi |
| Divisions: | Fakultas Teknik > Teknik Pangan 2015 |
| Depositing User: | Irwan Kustiawan |
| Date Deposited: | 20 Apr 2016 02:42 |
| Last Modified: | 20 Apr 2016 02:42 |
| URI: | http://repository.unpas.ac.id/id/eprint/3585 |
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