<![CDATA[Penelitian ini bertujuan mengeksplorasi pengaruh jenis koagulan pada berbagai konsentrasi terhadap fraksi protein curd yang dihasilkan serta korelasinya terhadap tekstur. Koagulan yang digunakan yaitu CaSO4. 2H2O dan CH3COOH pada konsentrasi 0,015 N, 0,03 N dan 0,045 N. Fraksi protein curd didapat dengan fraksinasi Osborne dan dianalisis lebih lanjut dengan metode sodium dodecyl sulfate - polyacrylamide gel electrophoresis (SDS-PAGE). Fraksi protein yang didapat dari fraksinasi Osborne yaitu albumin. globulin, prolamin, dan glutelin. Tekstur Curd kedelai dianalisis secara objektif dengan texture profile analysis (TPA) yang mencakup kekerasan, elastisitas, kohesivitas, dan gumminess. Dari hasil penelitian diketahui bahwa proses pengolahan kedelai menjadi curd menyebabkan penurunan konsentrasi fraksi protein albumin dan globulin yang signifikan. sebaliknya konsentrasi fraksi protein glutelin meningkat secara drastis. Pada konsentrasi koagulan 0.045 N. terdapat variasi pola pita fraksi protein SDS-PAGE pada kedua jenis curd(CaS04.2H20 dan CH,COOH). Jenis dan konsentrasi koagulan juga diketahui berpengaruh nyata terhadap profil tekstur objektif curd (p=0,05).Terdapat korelasi yang signifikan antara kadar fraksi protein terhadap profil tekstur objektif curd CaS04.2H2O. Sebaliknya, tekstur objektif curd CH3COOH kurang dipengaruhi oleh kadar fraksi protein. Effect of Coagulant Type and Concentration Toward Coagulated Protein Fraction and Soy Curd Texture (Glycine max] The aims of this research were to explore the effect of coagulant type and coagulant concentration on curd protein fraction. curd texture, and the correlation between these variables. Coagulants used were CaSO4. 2H2O and CH3COOH with 0.0 I5 N, 0.03 N, and 0.045 N concentration. Curd protein fractions were obtained by Osborne fractionation and was further analyzed using sodium dodecylsulfate acrylamide gel electrophoresis (SDS page) method. The protein obtained were albumin, globulin. prolamin, and glutelin. Curd textures that include hardness, elasticity, cohesiveness, and gumminess were analyzed by texture profile analysis (TPA). The result showed that conversing soybean to be curd caused decreasing of albumin and globulin concentration significantly. In contrast, glutelin concentration was increasing significantly. There were variations of protein fraction pattern of band SDS-PAGE between two type of curd (CaSO4. 2H2O and CH3COOH) in 0.045 N. Types and concentrations of coagulant were also influenced significantly to curd texture profile (p=0.05). There was a significant corelation between protein fraction content on objective texture profile of CaSO4. 2H2O curd. On the other hand the objective texture profile of CH3COOH curd was not influenced by protein fraction content.]]>
