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Optimasi Formula Tahu Sutra Kedelai Hitam Instan dalam Pengembangan Wedang Tahu Instan / Tia Monica Br Aruan

Detail koleksi

Optimasi Formula Tahu Sutra Kedelai Hitam Instan dalam Pengembangan Wedang Tahu Instan / Tia Monica Br Aruan

Pengarang
Aruan, Tia Monica Palupi, Nurheni Sri (Pembimbing I) Nurtama, Budi (Pembimbing II)
Jenis bahan
Skripsi
Edisi
-
Penerbitan
Bogor : IPB University, 2022
Deskripsi fisik
xiii, 58 halaman : Ilustrasi ; 29 cm.
Bahasa
Indonesia
ISBN / ISSN / ISMN
-
Subjek
Teknologi Pertanian-- Teknologi Pangan Food Science and Technolgy-- Tofu Formula-- 2022-- Bogor - Jawa Barat
Abstrak
Currently, silk tofu dessert is available in instant form and has been commercialized even though the product is still limited. Generally, silk tofu dessert uses yellow soybeans as the basic ingredient of silk tofu and the addition of brown sugar in ginger syrup. Black soybean with better functional properties than yellow soybean can be used as the main ingredient of silk tofu. Ginger syrup with the addition of milk can give a brighter and more attractive color when combined with black soybean silk tofu. The diversification was conducted as an effort to develop new findings from instant silk tofu dessert. This study aimed to obtain the optimum formula of instant black soybean silk tofu based on texture profile responses, selected formula of instant milk ginger syrup, identify the sensory, physical, chemical characteristics, and antioxidant capacity. Optimization of instant black soybean silk tofu formula was conducted by using Response Surface Methodology (RSM) provided by Design-Expert® ver.12.0
Catatan
Skripsi (Sarjana). -- IPB University, 2022
Akses online
http://repository.ipb.ac.id/handle/123456789/115263
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