Optimization of soft tofu and ginger drink formula as components of soft tofu dessert using response surface methodology (RSM)

Refli, R.; Palupi, N. S.; Kahfi, J.; Prangdimurti, E.; Widyanto, R.

Optimization of soft tofu and ginger drink formula as components of soft tofu dessert using response surface methodology (RSM)

2018

Refli, R. | Palupi, N. S. | Kahfi, J. | Prangdimurti, E. | Widyanto, R.

The objective of this research was to optimize formula composition of soft tofu and ginger drink as components of soft tofu dessert using response surface methods. Two factors (independent variables) and three responses (dependent variables) were determined to obtain optimum formula for each component. As many as 16 formulas were delivered from Design-Expert based on the studied factors range. These formulas then were tested one by one by measuringthe determined responses. The optimum formula for soft tofu was obtained by combining two factors: 1) soy concentration (0.33 g/mL) and 2) CaSO4 concentration (0.01 g/mL). The factors for ginger drink were 1) ginger concentration (0.23 g/mL) and 2) sugar concentration (0.37 g/mL). These optimum formulas were chosen according to the desirability value of model for soft tofu and ginger drink formulas which were 0.847 and 0.896 respectively. Verification was done by remaking soft tofu and ginger drink using the optimum formulas and remeasuring theresponses as well. Responses for soft tofu with optimum formula were hardness (116.80 gf), solid content (11.21%), and protein content (4.78%). Different responses for ginger drink with optimum formula were total phenolic content (0.61 mg GAE/g), reducing sugar content (10.99 mg/g), and total soluble solid (26.73°Brix). These values were closed to the prediction values resulted by the Design-Expert. In conclusion, the model of formula optimization was suitable to produce soft tofu and ginger drink with optimum responses in the studied range.

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