EFFECTS OF TYPES AND CONCENTRATION OF COAGULANT ON THE QUALITY OF PURPLE TOFU

Abstract

The study was conducted to determine the influence of coagulants on the quality of purple sweet potato into tofu. Through changes in physicochemical properties (cohesiveness, water holding capacity, recovery yield, Lab color), as well as nutritional composition (moisture content, total protein content and total lipid content), the study examined the effects of different types of coagulants (nigari, canxium sulfate and citric acid) at different concentrations (0.1; 0.2; 0.3 and 0.4% w/v) on the quality of purple tofu. The results of the investigation showed that using 0.2% nigari as a coagulant would preserve the highest quality when adding purple sweet potatoes into the tofu production process. With regard to moisture content (74.2%), protein content (14.99%), lipid content (8.94%), cohesiveness (12.59 N), water holding capacity (4.78 g water/g protein), recovery yield (266.92%) and color values L* (70.24); a* (7.70); b* (3.6).