PENGARUH PERBANDINGAN KEDELAI : AIR PADA PROSES EKSTRAKSI TERHADAP EKSTRAKTABILITAS PADATAN, PROTEIN, DAN KALSIUM KEDELAI SERTA RASIO FRAKSI PROTEIN 7S/11S
ABSTRACT: Water: bean ratio
has an important role during extraction process in tofu industries. This factor
determines yield and textural properties of tofu. The aim of the research was
to evaluate the role of water: bean ratio on soymilk characteristics and to
determine the extractability of solids, protein, and calcium.
It was shown that the increase amount of water, from water to bean ratio
of 10:1 to 30:1, reduced the total solids, protein and calcium content of soymilk,
however, increased the total extracted solids, protein and calcium in the range
of 53,53% - 68,44%, 73,08% - 83,21%, and
23,38% - 38,44%, respectively. Such an increase also resulted in the increase
of 7S/11S globulin ratio, from 0,232 to 0,259.
Key words: soybean, water:bean
ratio, globulin 7S/11S
Penulis: Sudarminto Setyo
Yuwono, Tri Susanto
Kode Jurnal: jppertaniandd060013
