THE EFFECTS OF LUPIN (Lupinus angustifolius) AS SOYBEAN SUBSTITUTE AND COAGULANT AGENT TO PROTEIN PRECIPITATION IN TOFU PREPARATION
Abstract: Lupinus
angustifolius is legume that has high protein. Most of this plant growth in
Australia. Another name of L. angustifolius is Australian sweet lupin. L.
angustifolius is potentially use as the source of food. Tofu is one of the
traditional foods in Indonesia. Tofu is madefrom the coagulation of soybean
protein. L. angustifolius has globulin protein that has a role in the
production of tofu. The price of L. angustifolius is cheaper than soybean. In
this research, L. angustifolius has beenused as the substitution in the tofu
production. Thepurpose of this researchis toknow the nutrition and potential of
L. angustifolius as the substitute in tofu. This research is also monitoring
the effect of coagulant agent that is used in tofu. The research result shows
that the optimum concentration substitution of lupin that is used in tofu is
30% with CaCl2 coagulant agent. The tofu that is made from 30% lupin with CaCl2
contained 17.22% protein, 5.23 fat, and 1.14% carbohydrate. The observation
shows that tofu that is made from 30% substitution of L. angustifolius has
higher protein than tofu which is without substitution of L. angustifolius.
Penulis: Mery T.D Ambarita,
Maria Stephanie, Yeti M. lskandar
Kode Jurnal: jpkimiadd090252
