Optimasi Formula Tahu Sutra Kedelai Hitam Instan dalam Pengembangan Wedang Tahu Instan
Abstract
Currently, silk tofu dessert is available in instant form and has been
commercialized even though the product is still limited. Generally, silk tofu dessert
uses yellow soybeans as the basic ingredient of silk tofu and the addition of brown
sugar in ginger syrup. Black soybean with better functional properties than yellow
soybean can be used as the main ingredient of silk tofu. Ginger syrup with the
addition of milk can give a brighter and more attractive color when combined with
black soybean silk tofu. The diversification was conducted as an effort to develop
new findings from instant silk tofu dessert. This study aimed to obtain the optimum
formula of instant black soybean silk tofu based on texture profile responses,
selected formula of instant milk ginger syrup, identify the sensory, physical,
chemical characteristics, and antioxidant capacity. Optimization of instant black
soybean silk tofu formula was conducted by using Response Surface Methodology
(RSM) provided by Design-Expert® ver.12.0.3 software. The result of optimum
formula consisted of 91.32% black soybean powder, 6,36% carrageenan, and 10.33
times amount of rehydration water with desirability value of 1.00. The selected
formula got responses value of 375.90 gf of hardness, 52.40 gf of gumminess, and
0.64 of springiness. The formula of instant milk ginger syrup was selected based on
Focus Group Discussion (FGD), namely red ginger:emprit (50:50), sugar:ginger
juice (1:1), skim milk powder 10%, and rehydration water:milk ginger powder
(5:1). Consumption of instant silk tofu dessert in 30 g serving size generated total
energy 120 kkal, 12% AKG of protein, 2% AKG of total fat, and 7% AKG of
carbohydrate. The antioxidant capacity of instant silk tofu dessert was 66,66 ppm
AEAC, IC50 value was 2376,59 ppm and total phenol content was 0,30 mg GAE/g.
Hedonic rating value of sensory analysis of instant silk tofu dessert had a preference
level that was still acceptable to the panelists and not significantly different
(p>0.05) from traditional silk tofu dessert.