Optimasi Proses Pembuatan Bubuk (Tepung) Kedelai
Abstract: Soybean powder is
processed soy products are created through several stages of processing, such
as sorting, soaking, cooking, refrigeration, drying, grinding, sieving and,
packaging.This study aimed to determine the effect of dipping time and pressing
time on the quality of soybean powdering. This research was arranged in a
randomized block design (RAK) consists of 2 factors. The first factor is a long
soaking soybeans (L1 = 0 hours; L2 = 3 hours; L3 = 6 hours, and L4 = 9
hours). The second factor is long
pressing time (P1 = 0 minutes; P2 = 5 minutes; P3 = 10 minutes, and P4 = 15
minutes). This study consisted of 8 treatment combinations with three
replications.The results of this study, namely the process of soaking soybeans
for 3 hours produces yield 72.80% degree of whiteness 53.37%. Protein content
32.86 %, fat 25.22 % ALB 7.77%, and 4.2 % water. While soybeans pressing process for 5 minutes produces rendemen 75.29
%, 44.03 % degree of whiteness. Protein
contentof 32.78%, 26.45% fat, ALB 4.67 %, and water 5:12 %.
Key words: soybean flouring,
dipping, pressing condition
Penulis: Hertini Rani,
Zulfahmi, Yatim R
Kode Jurnal: jppertaniandd130043
