Proses Pengolahan Tahu Sutera Instan (Silken Tofu)

Abstract

Silken Tofu is product one of processed soybean. Althought named tofu, but different with tofu usual, because silken tofu have texture that gantle and soft. Siken tofu is product of gel protein soybean that has nice taste, soft texture, relatively inexpensive of price, easy to disgeted and has contents hight protein. Common problems which containt the tofu is shelf life of tofu short time. This problems because of hight wate content that specifically for shape into crude until usually has found case of used formalin to shelf life of tofu that done by producers. Production tofu in dry method with using powder silken tofu instant expected solution from this problems. Making tofu dry method using soy protein that has been dried by spray drying, so adjust to make tofu with they needs. Siken fofu instant based yield of analysis, water content, protein content and colour rendition obtained soybeans and water ratio with is anable to produce the best soy flour protein is 1 : 5. Results of the analysis water content and protein content with the best coagulant use apple vinergar 12% and calcium chloride (CaCl2) 2%. Value water content and protein content of silken tofu instant coagulant with aple vinegar 12% of has value 76.63%, and 45.58%, while coagulant with calcium chloride has value 74.89%, dan 38.23%.