Warta IHP (Warta Industri Hasil Pertanian)
Vol 7, No 02 (1990)

(A Study on The Use of Tofu By-product To Produce Soymilk)

Indra Neffi Ridwan (Balai Besar Industri Agro)
Iim Setiadi (Balai Besar Industri Agro)
Ign - (Balai Besar Industri Agro)
Suharto - (Balai Besar Industri Agro)

Article Info

Publish Date
07 Jul 2017

Abstract

The research is aimed at studying the effect of stirring time and the ratio of dillution to the extracted protein in the production of soy milk from tofu by-product. The stirring time used were 4,6, and 8 minutes. The dillution ratio of tofu by-product and water were 8:4, *:5, and 8:6. The analysis done include protein content, total solid, total bacteria and organoleptic test. Soy milk obtained from 4 minutes stirring and dillution ratio 8:5 resulted in the highest protein content in total solid i.e. 44.98%. The product is acceptable by the panelists. The total bacteria is 10 col/ml.

Copyrights © 1990




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Journal Info
Warta IHP (Warta Industri Hasil Pertanian)
Website

Abbrev

ihp

Publisher

Politeknik AKA Bogor

Subject

Agriculture, Biological Sciences & Forestry Industrial & Manufacturing Engineering

Description

Warta IHP (Industri Hasil Pertanian) is a Scientific Journal which is sourced from research papers, new theoretical/interpretive findings, and critical studies or reviews (by invitation) in the agro-based industry scope that cover any discipline such as: food science and technology, agricultural ...