Effect of filtration and protein precipitants on the quality of curd and soya bean cake
1990
Fatmah, W. (Balai Industri Ujung Pandang (Indonesia))
English. Effect of filtration and protein precipitants on the quality of curd and soya bean cake obtained by using acetic acid and gypsum was investigated. The result indicated that there was a significant difference in quantity of protein precipitated between filtered and unfiltered curd. The best precipitant is acetic acid which could precipitate as much as 13,97 percent of the protein if 3 percent solution of acetid was used to alter the pH of filtered curd to 5.
Show more [+] Less [-]Indonesian. Pengaruh penyaringan dan zat-zat pengendap protein terhadap mutu curd dan tahu dengan menggunakan asam asetat dan gips telah dilakukan. Hasil percobaan menunjukkan bahwa ada perbedaan yang nyata dalam hal kadar tahu yang diperoleh antara cairan kedelai yang disaring dan yang tidak disaring. Bahan pengendap yang terbaik adalah asam asetat yang dapat mengendapkan sampai 13,97 persen protein, bila digunakan larutan 3 persen asam asetat untuk mengatur/mengubah pH curd yang sudah disaring ke pH 5.
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