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Formulasi serbuk tahu sutera instan menggunakan metode respon permukaan (response surface methodology)
(Bogor Agricultural University (IPB), 2011)
Tofu is one of the popular food product in Asia. Tofu is a gel of soy protein that has a delicious taste, soft texture, cheap in price, easily digestible and has high protein content. Tofu is a product that has a short ...
Pengaruh konsentrasi koagulan CaSO4.2H2O dan suhu terhadap proses koagulasi protein dan tekstur curd
(Bogor Agricultural University (IPB), 2011)
Texture is an important aspect to determine consumer preferences for products based curd, one of them is tofu. Differences in texture of are influenced by the parameters of the coagulation process which consists of coagulant ...
Kajian potensi asetat, natrium benzoat, dan kalium sorbat sebagai pengawet pada tahu
(Bogor Agricultural University (IPB), 2011)
Tofu is one of Indonesian traditional food which is made from soybeans (Glycine max). Tofu stored in the refrigerator has shelf life for about 2 days and only a half day when it stored at ambient temperature. This is the ...