Background:
Tofu industry in Indonesia commonly used fermented whey as coagulant.
There is a lack of study about tofu producing process which used fermented whey. Generally, the society
determine the tofu quality from the texture, however, the industry itself tend to produced tofu
rendement. In the tofu industry, the yield and texture of tofu is a very important process parameter.
The yield and texture are influenced by various factors, such as the soybean extraction process, cooking
temperature, coagulation pH, length of coagulant addition, intensity of coagulant addition, or duration
of shaping and pressing. However, every tofu factory applies different levels for each factor.
This condition causes the variation in the characteristics of tofu, especially with regard to its texture
and yield.
Objective:
This study aimed to determine the factors that affect the quality and quantity of tofu.
Methods:
The survey study was conducted among the 21 tofu factories using fermented whey as the
coagulant.
Results:
Based on the survey results, there were seven variables that determine the yield of tofu; the
soybean type, soybean and water ratio, pH of fermented whey (coagulant), coagulation temperature
(°C), coagulation pH, intensity of coagulant addition (time), and duration of molding (minutes).
Conclusion:
The six factors that influenced the tofu texture were soybean type, soybean and water
ratio, coagulation temperature (°C), coagulation pH, coagulation time (minutes), and duration of
molding (minutes).
The Effect of Salt-GDL Coagulant and Temperature on Tofu Quality
