(A Study on The Use of Tofu By-product To Produce Soymilk)

Indra Neffi Ridwan, Iim Setiadi, Ign -, Suharto -

Abstract


The research is aimed at studying the effect of stirring time and the ratio of dillution to the extracted protein in the production of soy milk from tofu by-product. The stirring time used were 4,6, and 8 minutes. The dillution ratio of tofu by-product and water were 8:4, *:5, and 8:6. The analysis done include protein content, total solid, total bacteria and organoleptic test. Soy milk obtained from 4 minutes stirring and dillution ratio 8:5 resulted in the highest protein content in total solid i.e. 44.98%. The product is acceptable by the panelists. The total bacteria is 10 col/ml.


Keywords


Tofu by-products, soymilk, useful

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DOI: http://dx.doi.org/10.32765/warta%20ihp.v7i02.2359

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