Optimasi Penggunaan Karagenan dan Kalsium Sulfat pada Pembuatan Tahu Sutra dalam Penembangan Pangan Fungsional Optimization the Use of Carrageenan and Calcium Sulfate in Silken Tofu Production in Functional Food Development
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Accepted
27 August 2020
Published
27 August 2020
Keywords:
-
carrageenan, texture analyzer, calcium sulfate, response surface method (RSM), silken tofu
Abstract
Silken tofu dessert is traditional food consist of silken tofu and ginger soup. Soybean and ginger which are the main raw ingredients of the traditional food have been known for its functional properties when consumed. This makes wedang tahu potentially developed as a functional food. The texture quality of silken tofu is the main factor that determines the quality of wedang tahu. The addition of carrageenan in the wedang tahu processing is expected to improve the quality of silken tofu produced. This study was aimed to determine the combination of calcium sulfate concentration and carrageenan in order to optimize the yields and texture of silken tofu produced by using the Design Expert software version 7.0. The determination of optimum formula was based on visual observation (subjective) which was correlated with the results of texture measurement objectively by using the TA-XT2i Texture Analyzer. The optimum formula was then followed by a sensory test, proximate test, recommended dietary allowance (RDI), texture test, as well as syneresis test. The optimum formula recommended was a combination of 0.45% calcium sulfate and 0.10% carrageenan with a desirability value of 0.75. The yield, hardness, cohesiveness, elasticity and chewing value of its formula were 85.36%, 173.60 gf, 0.07, 0.54, and 6.58 gf respectively.
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Poysa V, Woodrow L. 2002. Stability of soybean seed composition and its effect on tofu yield and quality. J. Food Res. Int. 35: 337-345.
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Sanusi A. 2006. Formulasi sagu instan sebagai makanan tinggi kalori [skripsi]. Bogor (ID): Institut Pertanian Bogor.
Saha D, Auvendu B. 2010. Hydrocolloids as thickening and gelling agents in food: a critical review 47 (6): 587-597.
Sun N, William M, M. Breene. 1991. Calcium sulfate concentration influence on yield and quality of tofu from five siybean varieties. J. Food Sci. 56 (6): 1604-1607.
Yuan C, Meng-I K. 2011. Effect of ɣ-polyglutamate on the rheological properties and microstructure of tofu. Food Hydrocol. 25: 1034-1040.
Yuwono SS, Susanto T. 2006. Pengaruh perbandingan kedelai:air pada proses ekstraksi terhadap ekstraktabilitas padatan, protein, dan kalsium kedelai serta rasio fraksi protein 7S/11S. J. Teknol. Pertanian 7 (2): 71-77.
Winarno FG. 1996. Teknologi Pengolahan Rumput Laut. Jakarta (ID): Gramedia Pustaka Utama.
[AOAC] Association of Official Analytical Chemist. 2012. Official Methods of Analysis Washington DC (USA) : AOAC International.
Basmal J, Syarifudin, Ma’aruf WF. 2003. Pengaruh konsentrasi larutan potasiium hidroksida terhadap mutu kappa-karaginan yang diekstraksi dari Eucheuma cottonii. J. Penelitian Perikanan Indonesia 11 (8): 95-103.
Blazek V. 2008. Chemical and biochemical factors that influence the gelation of soybean protein and the yield of tofu [tesis]. Sydney (AUS): Faculty of Agriculture, Food and Natural Resources, The University of Sydney.
[BSN] Badan Standardisasi Nasional (ID). 2006. Petunjuk pengujian organoleptik dan atau sensori. SNI 01-2346-2006. Jakarta: Badan Standardisasi Nasional.
[BSN] Badan Standardisasi Nasional (ID). 2009. Rumput laut kering. SNI 2690.1:2009. Jakarta: Badan Standardisasi Nasional.
Campo LV, Kawano DF, da Silva DB, Carvalho JI. 2009. Carrageenans: Biological properties, chemical modifications and structural analysisi-A review. J. Carbo. Poly. 77: 167-180.
Fahmi R. 2010. Mempelajari pengaruh jenis dan konsentrasi koagulan terhadap pola elektroforesis protein terkoagulasi serta korelasinya terhadap tekstur curd kedelai (Glycine max) yang dihasilkan [skripsi]. Bogor (ID): Institut Pertanian Bogor.
[FAO] Food Agriculture Organization. 2007. Carrageenan. Prepared at the 68th JECFA and published in FAO JECFA Monographs 4: 1-6.
[FMC Corp] Food Marine Colloids Corp. 1977. Carrageenan. Marine Colloid Monograph Number One. USA: Springfield New Jersey.
Glicksman M. 1983. Food Hydrocolloids Volume II. Florida: CRC Press.
Hayashi L, Edison J de Paula, Fungyi C. 2007a. Gowth rate and carrageenan analyses in four strains of Kappaphycus alvarezii (Rhodophyta, Gigartinales) farmed in the subtropical waters of São Paulo State, Brazil. J Appl Phycol 19:393–399.
Hayashi L, Oliveira EC, Bleicher-Lhonneur G, Boulenguer P, Pereira RTL, von Seckendorff R, Shimoda VT, Leflamand A, Vallée P, Critchley AT. 2007b. Carrageenan analyses of Kappaphycus alvarezii (Rhodophyta, Solieriaceae) cultivated in different conditions in Ubatuba Bay, São Paulo, Brazil. J Appl. Phycol. 19: 505–511.
Kao FJ, Su NW, Lee MH. 2003. Effect of calcium sulfate consentration in soy milk on the microstructure of firm tofu and protein constitution in tofu whey. J. Agr. Food Chem. 66: 259-165.
Karim AA, Sulebele GA, Azhar ME, Ping CY. 1999. Effect of carrageenan on rendemen and properties of tofu. Food Chem. 56 (2): 159-165.
Karsono Y. 2010. Pengaruh umur whey tahu dan suhu awal proses koagulasi terhadap pola elektroforesis protein terkoagulasi dan mutu tekstur curd kedelai [skripsi]. Bogor (ID): Institut Pertanian Bogor.
Li M, Fusheng C, Bao Y, Shaojuan L, Hongshun Y, Kunlun L, Guanhao B, Caili F, Yun D. 2015. Preparation of organic tofu using organic compatible magnesium chloride incorporated eith polysaccharide coagulants. J. Food Chem. 167: 168-174.
Mullin WJ, Fregeau-Reid JA, Butler M, Poysa V, Woodrow L. 2001. An interlaboratory test of a procedure to assess soybean quality for soymilk and tofu production. Food Res Int 34: 669-677.
Munoz J, Freile-Pelegin Y, Robledo D. 2004. Mariculture of Kappaphycus alvarezii (Rhodophyta, Solieriaceae) colour strains in tropical waters of Yucatan, Mexico. Aquaculture 239, 161–177.
Murdia LK, Wadhwani R. 2010. Effect of processing parameters on texture and yield of tofu. J. Food and Agr-Industry 3 (02): 232-241.
Nishinari K, Fang Y, Guo S, Phillips GO. 2014. Soy proteins: a review on composition, aggregation and emulsification. J. Food Hydrocol 39: 301-318.
Obatolu VA. 2007. Effect of different coagulants on rendemen and quality of tofu from soymilk. J. Eur. Food Res. and Tech. 226:467-427.
Permana I. 2001. Pengaruh varietas kedelai (Glycine max Mer.) dan jenis koagulan pada rendemen dan kualitas tahu [skripsi]. Bogor (ID): Institut Pertanian Bogor.
Poysa V, Woodrow L. 2002. Stability of soybean seed composition and its effect on tofu yield and quality. J. Food Res. Int. 35: 337-345.
Prabhakaran MP, Perera CO, Valiyaveettiil S. 2006. Effect of different coagulants on the isoflavone levels and physical properties of prepared from tofu. J. Food Chem. 99: 492-499.
Sanusi A. 2006. Formulasi sagu instan sebagai makanan tinggi kalori [skripsi]. Bogor (ID): Institut Pertanian Bogor.
Saha D, Auvendu B. 2010. Hydrocolloids as thickening and gelling agents in food: a critical review 47 (6): 587-597.
Sun N, William M, M. Breene. 1991. Calcium sulfate concentration influence on yield and quality of tofu from five siybean varieties. J. Food Sci. 56 (6): 1604-1607.
Yuan C, Meng-I K. 2011. Effect of ɣ-polyglutamate on the rheological properties and microstructure of tofu. Food Hydrocol. 25: 1034-1040.
Yuwono SS, Susanto T. 2006. Pengaruh perbandingan kedelai:air pada proses ekstraksi terhadap ekstraktabilitas padatan, protein, dan kalsium kedelai serta rasio fraksi protein 7S/11S. J. Teknol. Pertanian 7 (2): 71-77.
Winarno FG. 1996. Teknologi Pengolahan Rumput Laut. Jakarta (ID): Gramedia Pustaka Utama.
Authors
PalupiN. S., IndrastutiN. A., Uju, & SyamsirE. (2020). Optimasi Penggunaan Karagenan dan Kalsium Sulfat pada Pembuatan Tahu Sutra dalam Penembangan Pangan Fungsional: Optimization the Use of Carrageenan and Calcium Sulfate in Silken Tofu Production in Functional Food Development. Jurnal Pengolahan Hasil Perikanan Indonesia, 23(2), 272-285. https://doi.org/10.17844/jphpi.v23i2.30973
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