Pengaruh Umur Koagulan Whey Tahu dan Suhu Awal Proses Koagulasi terhadap Pola Elektroforesis Protein Terkoagulasi dan Mutu Tekstur Curd Kedelai (Glycine max)

Abstract

Nowadays consumer preference in consuming food is not only about nutrition value but also good shape, taste, and mouthfeel. Tofu is nutritious food that belongs to curd-basis food. Tofu needs good shape, taste, and mouthfeel so it can be accepted by consumer. One of the tofu mouthfeel parameter is texture. Curd/tofu texture is influenced by soybean quality, coagulant type, coagulation process, and curd protein composition. Whey or tofu whey, one of the acid coagulant types, is usually used by tofu industries in Indonesia. The Influences of whey age and initial temperature of coagulation process to coagulated protein electrophoretic pattern and texture quality of curd have been studied by this research. There were three aged-difference whey; one, two and three-days, and two initial temperature of coagulation process; 63 oC and 83 oC, used in this research. One, two, and three-days whey have different pH value which are 3.81, 3.83, and 3.87 respectively. Different whey age causes different texture profile. Three-days whey produced curd with lowest hardness value, 1.48 kg Force at 63 oC and 1.98 kg Force at 83 oC. Hardness value has direct proportional correlation with cohesiveness, gumminess, and springiness. Two-days whey produced curd with highest hardness value, 1.74 kg Force at 63 oC and 2.66 kg Force at 83 oC. Hardness has proportional correlation with portion of glycinin, glycinin/β-conglycinin ratio and curd protein content. But hardness has inversely correlation with curd water content, portion of β-conglycinin, and curd solid content. Different coagulation temperature also causes different texture profile.