Effectiveness of Using Natural Coagulants in Making Koro Pedang Tofu

Abstract

Tofu is a processed food product whose raw material is soybeans. The purpose of the research  conducted  is to know the effectiveness of the addition  of natural coagulants in the form of lime and starfruit wuluh in the manufacture of tofu with the substitution of koro sword. The research  method used is a quantitative method using RAK Factorial  with two factors  and three  repeats.  The concentrations  of natural coagulants in this study were lime 5% and 7% and starfruit 20% and 40%. This study resulted in water content values ranging  from 70.53-82.31%, cyanide acid levels ranging from 5.77-8.95 mg/kg, protein levels ranging from 9.53-16.30% and hedonic divided into two, namely Hedonic quality in raw tofu includes color ranging from 3.25 to 3.56%, texture ranges from 3.21 to 3.68% and aroma ranges from 3.19 to 3.67% while the hedonic quality in fried tofu includes color ranging from 3.20-3.57%, texture ranged from 3.08-3.59%, aroma ranged from 3.39-3.73% and  taste  ranged  from  3.43-3.77%.  Furthermore,   the  resulting  normality  test showed normally distributed data with shapiro-wilk value obtained at > 0.05 and homogeneity test showed a significant value of > 0.05.