| dc.description.abstract | Soybeans (Glycine max (L.) Merr.) are the primary raw material in tofu
production; however, Indonesia’s heavy dependence on imported soybeans raises
concerns about sustainability and food security. Green peas (Pisum sativum), which
are locally available but underutilized, offer potential as an alternative protein
source. This research aimed to optimize an energy-based ultrasonication treatment
of green pea slurry to enhance tofu quality, particularly in terms of yield, texture,
and nutritional composition. Ultrasonication was applied using combinations of
amplitude levels (30%, 60%, and 90%) and treatment times (5, 10, and 15 minutes)
prior to coagulation with magnesium chloride (MgCl2). These two parameters were
combined into a single fundamental variable, ultrasonication energy (kJ). This
energy-based analysis allowed all treatments to be mapped within a unified totalenergy framework to identify the optimum processing condition. The results
revealed that ultrasonication energy significantly modified the protein matrix, as
reflected by the inverted parabolic relationship between energy and yield, texture
attributes, and most nutritional parameters. The optimum condition was achieved
at approximately 162 kJ, which produced tofu with the highest yield representing a
78.38% increase compared with the non-sonicated control. These findings
demonstrate that green pea-based tofu processed under optimum ultrasonication
energy conditions shows strong potential as a promising alternative raw material
for high-protein tofu production in Indonesia. | |
