Anjoro : International Journal of Agriculture and Business
Vol 2 No 1 (2021): Anjoro

The effect of commercial liquid smoke immersion on tofu storage period

Muhammad Sudirman Akilie (Universitas Ichsan Gorontalo)
Deyvie Xyzquolyna (Universitas Ichsan Gorontalo)
Muh. Rifki Gobel (Universitas Ichsan Gorontalo)

Article Info

Publish Date
11 Jun 2021

Abstract

The study aimed to analyze the effect of commercial liquid smoke immersion on tofu production for 3 hours with chemical characteristics indicated such as water content, ash content, total microbes, and organoleptic test. The method used in this study is Completely Randomized Design with four treatments for 0, 3, 5, and 7-days storage using 0.5% of commercial liquid smoke. The ANOVA statistics indicates that three hours tofu immersion in liquid smoke significantly impacts on water content and ash content for 0, 3, 5, and 7-days storage. There was a significant increase of total microbes during storage period. The best treatment based on organoleptic test covering flavor, color, and texture was the treatment with 0 day tofu storage period.

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Journal Info
Anjoro : International Journal of Agriculture and Business
Website

Abbrev

anjoro

Publisher

Universitas Sulawesi Barat

Subject

Agriculture, Biological Sciences & Forestry Economics, Econometrics & Finance

Description

ANJORO: International Journal of Agriculture and Business is an open-access journal published by the Agriculture Department of Universitas Sulawesi Barat that provides a platform for international scholars, academicians, researchers, and employees, and to whom it may concern to share the ...