PEMANFAATAN EKSTRAK TEH HIJAU SEBAGAI,PENGAWET TAHU = UTILIZATION OF GREEN TEA EXTRACT AS TOFU PRESERVATION

HANIFAH, RIANI and Pambayun, Rindit and Santoso, Budi (2018) PEMANFAATAN EKSTRAK TEH HIJAU SEBAGAI,PENGAWET TAHU = UTILIZATION OF GREEN TEA EXTRACT AS TOFU PRESERVATION. Undergraduate thesis, Sriwijaya University.

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Abstract

The objective of the research was to utilize the catechin compound in tea as a natural substance which was safe for the tofu preservation. The research was conducted at Chemical of Agricultural Product Laboratory, Laboratory of Food Microbiology and Sensory Laboratory, Agricultural Technology Department, Agricultural Faculty, Sriwijaya University, from May 2017 to December 2017. The research was designed by Factorial Random Block Design with two factors and each treatment was repeated three times. The first factor was the concentrations of tea extract (0%,20%, 40%, 60%) and the second factor was the duration of immersion (0 days, 2 days, 4 days). The parameters on tofu preservation were physical characteristics (texture), chemical characteristics (moisture contents, pH values, and ammonia tests), microbiological (total microbial amount) and hedonic test (color, aroma and texture). The results showed that tea extract concentration had significant effect on texture, water content, pH, ammonia as well as total microbial amount. Extract green tea addition with 60% concentration can preserving tofu for 2 days (48 hours) while the tofu without extract green tea immersing broken less then a day (10 hours).

Item Type: Thesis (Undergraduate)
Uncontrolled Keywords: tofu, tea extract, catechin
Subjects: S Agriculture > S Agriculture (General) > S539.5-542.3 Research. Experimentation
Divisions: 05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User: Afrizal Aziz
Date Deposited: 08 Aug 2019 04:15
Last Modified: 08 Aug 2019 04:15
URI: http://repository.unsri.ac.id/id/eprint/3003

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