Profil Kandungan Protein dan Tekstur Tahu Akibat Penambahan Fitat pada Proses Pembuatan Tahu

Purbowatiningrum Ria Sarjono; Nies Suci Mulyani; Agustina L. N. Aminin; Wuryanti Wuryanti

doi:10.14710/jksa.9.1.6-9

DOI: https://doi.org/10.14710/jksa.9.1.6-9

Profil Kandungan Protein dan Tekstur Tahu Akibat Penambahan Fitat pada Proses Pembuatan Tahu

Purbowatiningrum Ria Sarjono

, Nies Suci Mulyani, Agustina L. N. Aminin

, Wuryanti Wuryanti

Chemistry Department, Faculty of Sciences and Mathematics, Diponegoro University, Indonesia

Published: 1 Apr 2006.

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Abstract

Telah dilakukan penelitian yang bertujuan untuk mempelajari profil kandungan protein dan tekstur tahu akibat penambahan fitat pada proses pembuatan tahu dengan koagulan asam asetat. Fitat merupakan senyawa monoinositol heksafosfat yang terdapat pada biji-bijian berkisar 1-5 % (b/b) dan dikenal sebagai antioksidan alami. Oleh karena itu diupayakan untuk memanfaatkan fitat kedalam proses pengolahan makanan untuk meningkatkan produknya.Pada penelitian ini tekstur tahu diukur dengan alat Penetrometer dan kadar protein dengan metode Kjeldahl pada variasi pH penggumpalan protein susu kedelai tanpa penambahan fitat dan dengan penambahan fitat.Hasil penelitian menunjukkan bahwa variasi pH penggumpalan protein susu kedelai yang ditambahi fitat ternyata mempengaruhi gumpalan tahu yang terbentuk. Jika dibandingkan dengan tahu tanpa penambahan fitat maka terjadi penurunan berat protein tahu pada pH titik isoelektrik (4,5) yaitu dari 8,131 g menjadi 6,273 g. Bertambahnya konsentrasi fitat hingga 0,05 % (b/v) menyebabkan naiknya kekerasan tahu dari 3,02 cm menjadi 1,88 cm. Diatas konsentrasi tersebut kekerasan tahu menurun. Dari hasil tersebut dapat disimpulkan bahwa penambahan fitat akan menyebabkan meningkatnya kekerasan tahu namun dapat menurunkan kadar protein tahu.Kata kunci: tahu, fitat, titik isoelektrik.

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Keywords: tahu; fitat; titik isoelektrik

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Section: Research Articles

Language : ID

In Vol 9, No 1 (2006): Volume 9 Issue 1 Year 2006

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