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This document discusses research on utilizing waste from star fruit fermentation (ie asam sunti) as a natural coagulant in tofu production. The research used a central composite design to optimize coagulant volume, soybean soaking time, and coagulation time. Optimum conditions were found to be a coagulant volume of 150ml, soybean soaking time of 5 hours, and coagulation time of 25 minutes. This produced tofu with a yield of 121-135%, protein content of 20-22.5% and texture of 300-350 mm/s. The study demonst

Author

Harzukil

Language

EN