THE EFFECT OF UTILIZING IE KULOH SIRA, IE ASAM SUNTI, AND CORNELA ON THE CHARACTERISTICS OF SILK TOFU

Sari

ABSTRACT Silken tofu is a type of tofu that has a soft and dense texture. Ie kuloh sira and ie asam sunti can be used as coagulants. The lack of this coagulant results in a tofu texture that is not dense. Therefore, cornstarch is added to the manufacture of silken tofu to improve the quality of the texture of the silken tofu produced. This study aims to determine the effect of the type and concentration of coagulant and cornstarch concentration on the characteristics of silken tofu and the shelf life of silken tofu. This research method uses the Response Surface Method (RSM) and organoleptic methods. Coagulant concentration (0.5%, 1%, 1.5%, 2%, 2.5%) and cornstarch concentration (5%, 10%, 15%, 20%, 25%). The results obtained for silken tofu with coagulants, namely kuloh sira and cornstarch obtained the optimal value, namely at a concentration of kuloh sira 2% and cornstarch 10% producing a protein content of 8.45%, a texture of 4.5 mm / second. The concentration of ie kuloh sira and cornstarch did not affect the color and aroma of silken tofu, but affected the taste of silken tofu. Meanwhile, silken tofu with coagulant, namely sunti acid and cornstarch obtained the optimal value at a concentration of 1.5%, namely sunti acid and 15% cornstarch produced a protein content of 7.57%, texture 4 mm / second. The concentration of sunti acid and cornstarch affected the color of silken tofu, but did not affect the aroma and taste of silken tofu. The shelf life of silken tofu with coagulant, namely kuloh sira and sunti acid only lasted 15 hours at room temperature. While those stored in the refrigerator can last for 3 days with coagulant, namely kuloh sira and 5 days with coagulant, namely sunti acid. Keywords: silken tofu, namely kuloh sira, namely sunti acid, cornstarch, RSM