Pengaruh Umur Simpan Whey dan Suhu Koagulasi terhadap Kadar Protein dan Tekstur Tahu   (Effect of Whey Shelf Life and Coagulation Temperature on Protein Content and Texture of Tofu)

Dadang Supriatna; Reno Fitri Hasrini; Dahrul Syah; Yogi Karsono

doi:10.32765/wartaihp.v37i2.6386

Pengaruh Umur Simpan Whey dan Suhu Koagulasi terhadap Kadar Protein dan Tekstur Tahu (Effect of Whey Shelf Life and Coagulation Temperature on Protein Content and Texture of Tofu)

Dadang Supriatna, Reno Fitri Hasrini, Dahrul Syah, Yogi Karsono

Abstract

ABSTRAK : Tahu merupakan makanan tradisional bergizi tinggi yang disukai masyarakat. Hasil samping cair dari produksi tahu yang dikenal juga sebagai whey dapat digunakan kembali sebagai koagulan tahu. Pemanfaatan whey sebagai koagulan selain dapat mengurangi hasil samping juga lebih ekonomis. Tujuan penelitian ini adalah mempelajari pengaruh umur simpan koagulan whey tahu dan suhu koagulasi terhadap kadar protein dan tekstur tahu. Perlakuan penelitian ini adalah koagulan whey berumur simpan 1, 2 dan 3 hari serta suhu koagulasi 63 dan 83 °C. Setiap perlakuan dianalisis kandungan protein dan teksturnya yaitu kekerasan (hardness), kohesivitas, dan daya kunyah (chewiness). Hasil dari penelitian ini adalah suhu koagulasi 83 °C menghasilkan produk tahu dengan kadar protein yang lebih tinggi dan tekstur yang memiliki tingkat kekerasan (hardness), kohesivitas, dan daya kunyah (chewiness) lebih tinggi bila dibandingkan dengan suhu koagulasi 63 °C. Sedangkan whey dengan umur simpan 2 hari menghasilkan produk tahu dengan tekstur yang memiliki tingkat kekerasan (hardness), kohesivitas, dan daya kunyah (chewiness) lebih tinggi daripada whey dengan umur simpan 1 dan 3 hari. Namun untuk kadar protein pada produk tahu, semakin lama umur simpan whey, menyebabkan peningkatan kadar protein pada suhu koagulasi 63 °C dan penurunan pada suhu koagulasi 83 °C.

Kata kunci: tahu, umur simpan whey, suhu koagulasi, kadar protein dan tekstur

ABSTRACT: Tofu is a highly nutricious traditional food which is preferred by the consumers society. By product of tofu processing which is known as whey, can be reused as tofu coagulant. Utilization of whey as a coagulant, beside can reduce the waste product, is also more economical on tofu processing. The purpose of this research was to study the effect of shelf life of whey coagulant and coagulation temperature on protein content and tofu texture. The treatments of this research were whey coagulant with shelf life of 1, 2 and 3 days and coagulation temperature of 63 and 83 ° C. Each treatment was analyzed for protein content and texture, namely hardness, cohesiveness, and chewiness. The results of this research showed that the treatment of 83 °C coagulation temperature, can produce tofu which have higher protein content and have a higher level of hardness, cohesiveness, and chewiness, compared its to the treatment of 63 ° C coagulation temperatures. Whereas whey with a shelf life of 2 days produces tofu products with textures that have a higher level of hardness, cohesiveness, and chewiness than whey with a shelf life of 1 and 3 days. But for protein content in tofu products, the longer shelf life of whey, causes an increase in protein levels at a temperature of 63 ° C coagulation and a decrease in temperature of 83 °C coagulation.

Keywords: tofu, whey shelf life, coagulation temperature, protein content and texture

Keywords

tahu, umur simpan whey, suhu koagulasi, kadar protein dan tekstur

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DOI: http://dx.doi.org/10.32765/wartaihp.v37i2.6386