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Journal articles on the topic 'Tofu'

Author: Grafiati

Published: 4 June 2021

Last updated: 25 July 2025

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1

Hadiyanto, Hadiyanto. "Ozone Application for Tofu Waste Water Treatment and Its Utilisation for Growth Medium of Microalgae Spirulina sp." E3S Web of Conferences 31 (2018): 03002. http://dx.doi.org/10.1051/e3sconf/20183103002.

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Tofu industries produce waste water containing high organic contents and suspendid solid which is harmful if directly discharged to the environment. This waste can lead to disruption of water quality and lowering the environmental carrying capacity of waters around the tofu industries. Besides, the tofu waste water still contains high nitrogen contents which can be used for microalgae growth. This study was aimed to reduce the pollution load (chemical oxygen demand-COD) of tofue wastewater by using ozone treatments and to utilize nutrients in treated tofu waste water as medium growth of microa

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2

Multiana, Sri, Muhammad Authar ND, and Hafni Zahara. "CONSUMER PREFERENCES FOR WARNO TOFU IN AEK PINING VILLAGE, BATANG TORU DISTRICT, SOUTH TAPANULI REGENCY, NORTH SUMATERA." Jurnal Mahasiswa Agribisnis 3, no. 2 (2025): 74–81. https://doi.org/10.29103/jma.v3i2.20802.

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This research was conducted in Aek Pining Village, Batang Toru District, South Tapanuli Regency, North Sumatra at the Warno Tofu Industry. This study aims to determine what attributes are consumer preferences for Warno Tofu and determine which attributes are most considered by consumers in making purchasing decisions for Warno Tofu. The data used in this study are primary and secondary data. The sampling technique was carried out by chance (accidental sampling). The data analysis methods used are Chi-Square and Multiattribute Fishbein analysis. The results showed that the attributes of tofu th

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3

Murwanto, Bambang. "Efektivitas Jenis Koagulan Poly Aluminium Chloride Menurut Variansi Dosis dan Waktu Pengadukan terhadap Penurunan Parameter Limbah Cair Industri Tahu." Jurnal Kesehatan 9, no. 1 (2018): 143. http://dx.doi.org/10.26630/jk.v9i1.771.

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Tofus industry is a business built in the framework of the development of activities in the field of food that has a positive and negative impact on the environment. The negative impact of the tofus industry in the form of waste disposal that causes pollution problems that damage the environment Pollution environment. The result of solid waste (tofus waste) and liquids waste. Most of the liquid wastes produced by the tofu manufacture industry are viscous liquids that are separated from the clump of tofu called whey. Objective: To determine the effect of Coagulant PAC (Polyaluminium Chloride) w

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4

Ciabotti, Sueli, Maria de Fátima Píccolo Barcellos, José Marcos Gontijo Mandarino, and Adriana Gadioli Tarone. "Avaliações químicas e bioquímicas dos grãos, extratos e tofus de soja comum e de soja livre de Lipoxigenase." Ciência e Agrotecnologia 30, no. 5 (2006): 920–29. http://dx.doi.org/10.1590/s1413-70542006000500015.

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Com este trabalho, objetivou-se avaliar a composição química e aspectos bioquímicos de soja comum, comum branqueada e livre de lipoxigenases e o efeito do processamento dos seus respectivos extratos de soja e tofus. A composição centesimal das cultivares de soja comum e livre de lipoxigenase não se diferenciaram (p>0,05). Alterações na composição centesimal e de minerais dos extratos de soja e dos tofus foram atribuídas ao tratamento térmico (98 ºC/5 minutos) a que foi submetido o grão de soja comum e à etapa de maceração dos grãos, ficando evidente que algumas substâncias hidrossolúveis, f

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5

Sugianto, Ahmad, Dahlan Dahlan, Endang Rusmana, Siti Aisyah, and Tety Suciaty. "The perception of tofu entrepreneurs on the factors affecting the decline of the tofu industry in Kuningan Regency." Indonesian Journal of Multidisciplinary Science 4, no. 5 (2025): 373–86. https://doi.org/10.55324/ijoms.v4i5.1097.

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This study aims to understand tofu entrepreneurs' perceptions of the factors affecting the decline of the tofus industry both simultaneously and partially in Kuningan Regency. The study employs descriptive quantitative methods through a survey approach, aiming to explain and summarize various conditions and situations while revealing problems or facts in more depth. This study also utilizes measurements and analyses to explore the views of tofo entrepreneurs regarding the elements that contribute to the decline in the number of industries. The results indicate that the entrepreneurs' perceived

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6

Tanjung, Annisya, Cut Nabila Afifah, Cindy Miranti, Fadlilah Al Hasanah, Sakinah Warahmah, and Rabiah Afifah Daulay. "Proses Pembuatan Tahu Berbahan Dasar Kacang Kedelai di Pabrik Tahu Mabar Hilir." Jurnal Dirosah Islamiyah 5, no. 2 (2023): 553–60. http://dx.doi.org/10.47467/jdi.v5i2.3214.

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 One of the processed soybean products that is a good source of protein is tofu. for the body because of the amount of protein it contains and its high digestibility. Tofu was first made around 200 BC by one of the Chinese cooks who accidentally added nigari or salt solution to soybean juice until the clumping process occurred into a solid. Since then, tofu as a processed soybean product has been accepted as a source of health for Asians. The word tofu comes from the Chinese language, namely tao-hu or teu-hu. The word tao means soybeans, while hu means crushed or mush. In Japan, tofu is

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7

Yakubu, Ndatsu, Ganiyu Oboh, and Amuzat Aliyu Olalekan. "Antioxidant and Hepatoprotective Properties of Tofu (Curdle Soymilk) against Acetaminophen-Induced Liver Damage in Rats." Biotechnology Research International 2013 (February 28, 2013): 1–7. http://dx.doi.org/10.1155/2013/230142.

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The antioxidant and hepatoprotective properties of tofu using acetaminophen to induce liver damage in albino rats were evaluated. Tofus were prepared using calcium chloride, alum, and steep water as coagulants. The polyphenols of tofu were extracted and their antioxidant properties were determined. The weight gain and feed intake of the rats were measured. The analysis of serum alanine aminotransferase (ALT), alkaline phosphatase (ALP), aspartate aminotransferase (AST), and lactate dehydrogenase (LDH) activities and the concentrations of albumin, total protein, cholesterol, and bilirubin were

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8

Astuti, Wida, Danang Lenono, and Faizah Faizah. "Identifikasi Tahu Berformalin dengan Electronic Nose Menggunakan Jaringan Syaraf Tiruan Backpropagation." IJEIS (Indonesian Journal of Electronics and Instrumentation Systems) 6, no. 2 (2016): 211. http://dx.doi.org/10.22146/ijeis.15330.

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During this time to identify pure and formalin tofu based on color and aroma involving human taster. But this tofu tester still has weaknesses such as subjective. Besides that, the standard chemical analytical methods requires a high cost and need expertise to analyzing it. Basically aroma of tofu is determined by volatile compounds such as heksanal, ethanol, and 1-hexanol, while aroma of formalin tofu is determined by volatile compounds such as OH, CO, and hydrocarbon. Electronic nose based on unselected gas sensor array has the ability to analyze samples with complex compositions that can be

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9

Adril, Elvis, Asmed Asmed, Fardinal Fardinal, and Yulia Sasmita Angraini. "Perancangan Mesin Press Tahu Sistem Pnuematik Dengan Kapasitas 50 Kg." Jurnal Teknik Mesin 14, no. 2 (2021): 130–33. http://dx.doi.org/10.30630/jtm.14.2.659.

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This pneumatic system tofu press machine is a press machine that is used to compress tofu starch with a capacity of 50 kg to make tofu that is ready to be marketed. The pneumatic system tofu press machine is made to make it easier to press tofu. Previously, tofu was pressed manually, namely by using a stone as a tofu press which resulted in the length of the tofu compaction process. Pressing with stones can also cause work accidents. This tofu press machine uses pneumatics as a punch driver which will press the tofu. The way this tofu machine works is by pressing the on button on the machine t

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10

Junitasari, Assyifa. "Analysis of Aroma Compounds in Tofu from Lembang, Sumedang and Garut West Java, Indonesia." Science Education and Application Journal 3, no. 2 (2021): 60. http://dx.doi.org/10.30736/seaj.v3i2.365.

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Tofu from Lembang, Tofu from Sumedang and Tofu from Garut are three types tofu that are produced in different places, but still close. Although made from the same raw material that is soy, every tofu will produce a different tofu, both in terms of taste, aroma, texture and suppleness. Differences in the type of flavour compouds used can also be a factor causing divergence of any tofu product. The characteristic of the tofu were determined by identifying the flavour compouds GC-MS, as well as organoleptic tests. To determine differences in compound-producing falvour in the tofu. The results ext

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11

Frégeau-Reid, J. A., and E. R. Cober. "A small-scale tofu test for soybean breeding programs." Canadian Journal of Plant Science 99, no. 1 (2019): 50–55. http://dx.doi.org/10.1139/cjps-2018-0176.

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Soybean breeding programs targeting tofu production must identify cultivars that are well suited for making tofu. A small-scale (SS) test of tofu texture was developed to evaluate breeding lines. The SS tofu test was developed to complement the larger scale Harrow tofu test but to use smaller samples of seed and soymilk to make tofu. The SS tofu test uses both magnesium chloride (MgCl2) and glucono-delta-lactone (GDL) coagulants to produce tofu samples of 20 mL. In comparisons of the SS and Harrow tofu texture tests, using lines with varying protein subunit profiles, both tests ranked lines si

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12

Islamiaty, Ayuni, Fatmawati Fatmawati, Rizmi Yunita, and Mijani Rahman. "FAKTOR-FAKTOR YANG MEMPENGARUHI PERILAKU PENGELOLAAN LIMBAH TAHU DI SEMPADAN SUNGAI KEMUNING KOTA BANJARBARU." EnviroScienteae 20, no. 1 (2024): 19. http://dx.doi.org/10.20527/es.v20i1.18842.

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The Banjarbaru City area has three tofu producers who are currently operating in Banjarbaru Selatan District, Banjarbaru City. The three tofu producers do not yet have a Wastewater Treatment Plant (IPAL) so that the liquid waste produced is disposed of directly into the Kemuning river which is not far from the location. The research objective was to analyze the production process and tofu waste generated in the tofu management process and to analyze the factors that influence the behavior of tofu processed waste management in the Kemuning River Border, Banjarbaru City. The research method used

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13

Wang, Ya-Ning, and Ru-Yong Zheng. "Mucor tofus, a new species isolated from Mao-tofu (a fermented soybean food) in China." Phytotaxa 567, no. 3 (2022): 233–44. https://doi.org/10.11646/phytotaxa.567.3.3.

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Wang, Ya-Ning, Zheng, Ru-Yong (2022): Mucor tofus, a new species isolated from Mao-tofu (a fermented soybean food) in China. Phytotaxa 567 (3): 233-244, DOI: 10.11646/phytotaxa.567.3.3, URL: http://dx.doi.org/10.11646/phytotaxa.567.3.3

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14

Russell, Geoff. "Tofu or not tofu." New Scientist 194, no. 2605 (2007): 27. http://dx.doi.org/10.1016/s0262-4079(07)61302-5.

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15

Ditta Kharisma Yolanda Putri, Hanggara Sudrajat, Ari Susanti, Susilowati, and M. Wildan Ibnu Batuthoh. "UTILIZATION OF TOFU DREGS IN THE MAKING OF HIGH-FIBER AND LOW-FAT FLOURS AS ALTERNATIVE FUNCTIONAL FOOD INGREDIENTS." Jurnal Hasil Pengabdian kepada Masyarakat Universitas Jember 1, no. 1 (2022): 27–35. http://dx.doi.org/10.19184/jpmunej.v1i1.72.

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Tofu is a source of vegetable protein that has high nutritional value for Indonesian Tofu, which is made from soybeans, produces waste from production, one of which is tofu dregs which cannot be stored for long and can pollute the environment. In general, the protein content in tofu dregs is still high, while until now its use is still relatively simple, namely only as animal feed. The content of tofu dregs which is still high in nutrition needs to be optimized for its use as an alternative functional food by processing it into tofu dregs flour, where in 100% tofu dregs flour contains 66.24% c

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16

Bula, Muhammad, and Ilyas Wali. "Tinjauan Pengaruh Alat Pencetakan Tahu Terhadap Produktifitas Tahu Di Desa Waegeren Kabupaten Buru." Sang Pencerah: Jurnal Ilmiah Universitas Muhammadiyah Buton 6, no. 1 (2020): 18–25. http://dx.doi.org/10.35326/pencerah.v6i1.532.

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The problem described in this study is how much tofu production is produced, the value of depreciation of equipment and income of tofu craftsmen Waegeren Village Buru Regency in producing tofu using modern tofu printing equipment technology. From the problems outlined, in the goel the goalto be archived is know the level of tofu production produced by tofu craftsmen Waegeren Village Buru District every day, knowing the value of depreciation of tofu printing equipment each month based on economic analysis theory, and knowing the amount of tofu craftsman income each month. The research method us

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17

Suharyani, Ine, Iin Indawati, Encu Asep Setiadi, Maisya Mauliana Insani, and Ibnu Mas'ud. "REVIEW: THE USE OF TOFU RESIDUE IN THE PHARMACEUTICS." Medical Sains : Jurnal Ilmiah Kefarmasian 9, no. 1 (2024): 271–76. http://dx.doi.org/10.37874/ms.v9i1.1096.

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Tofu is a processed soy product consisting of soft solids made by clumping soy protein extracts. The residual result of tofu processing is called the tofu dredging waste. In Indonesia, tofu waste remains an unsolved problem. Many people argue that the waste from tofu processing (tofu residue waste) does not have high economic value and is only used as feed for livestock and is even thrown carelessly into the river, which causes damage to the ecosystem. Tofu pulp has high nutritional content, such as protein (26.6%), fat (18.3%), carbohydrates (41.3%), phosphorus (0.29%), calcium (0.19%), iron

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18

Fadhilah Nurjanah, Novanda Saum Salsabila, and Noor Laila Fitriana. "Analisis Biaya Produksi Pabrik Tahu Pak Gareng di Purwogondo, Kartasura." MANABIS: Jurnal Manajemen dan Bisnis 3, no. 3 (2024): 88–93. https://doi.org/10.54259/manabis.v3i3.2521.

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Pak Gareng Tofu Factory is one of the small and medium enterprises engaged in tofu production in Purwogondo, Kartasura. The tofu factory established by Mr. Gareng was established in 2019 which is almost five years ago. This study aims to analyze production costs, load costs, work costs and factory overhead costs at Pak Gareng's Tofu Factory. This study uses a descriptive method with a quantitative approach. The results of the research from the total costs incurred during one month amounted to Rp. 90,230,000.00. In Pak Gareng's tofu factory there are 3 employees, of which 2 workers are in charg

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19

Hidayah, Nur, Reswita Reswita, and Ellys Yuliarti. "Business Analysis And Tofu Marketing (Case Study on XYZ Tofu Industry in Bukit Peninjauan 1 Village Sukaraja District Seluma Regency)." SINTA Journal (Science, Technology, and Agricultural) 2, no. 1 (2021): 37–53. http://dx.doi.org/10.37638/sinta.2.1.37-53.

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This study was aim to find out the amount of income of tofu industry in Bukit Peninjauan1 Village, Sukaraja District, Seluma Regency, the break-even point of tofu industry in Bukit Peninjaun 1 Village, Sukaraja District, Seluma Regency, the profitability of tofu industry in Bukit Peninjauan 1 Village, Sukaraja District, Seluma Regency, the marketing channel and marketing margin of the tofu industry in Bukit Peninjauan 1 Village, Sukaraja District, Seluma Regency. Profit in XYZ Tofu Tofu Industry is Rp.36.209.079/month. The break-even point of XYZ Tofu Industry for white tofu is 5,3 Mould and s

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Sudaryantiningsih, Cicik, and Yonathan Suryo Pambudi. "Utilization of Tofu Liquid Waste to Extend the Freshness Life and Reduce Escherichia Coli Contamination in Tofu." Formosa Journal of Applied Sciences 3, no. 7 (2024): 3083–92. http://dx.doi.org/10.55927/fjas.v3i7.10477.

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This research aims to: 1) Describe the potential of LCT in extending the shelf life of tofu, 2) Analyze the potential of LCT in reducing Escherichia coli contamination in tofu, and 3) Compare the taste, smell and texture of tofu soaked in LCT with control tofu. This research is conducted in two steps. The first stage involved observing the color, smell, and texture of tofu soaked in LCT with concentrations of 25%, 50%, 75%, and a control soaked in pure water. The second stage involved observing E. coli contamination in tofu soaked in various solutions and also control tofu. The conclusions of

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21

Rosita, Rosita, Agus Hudoyo, and Achdiansyah Soelaiman. "ANALISIS USAHA, NILAI TAMBAH, DAN KESEMPATAN KERJA AGROINDUSTRI TAHU DI BANDAR LAMPUNG." Jurnal Ilmu-Ilmu Agribisnis 7, no. 2 (2019): 211. http://dx.doi.org/10.23960/jiia.v7i2.211-218.

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The objectives of this study are to analize the business, the added-value and employment of the tofu agroindustry in Bandar Lampung. This study was conducted in Gunung Sulah and Kedamaian villages which are the tofu production centers. The respondents are randomly chosen. The data are processed by using the financial analysis and the value-added analysis. There are two kinds of tofu, i.e the kopong tofu dan the cina tofu. The average net revenues over the cash costs were Rp10.49 million/month of the kopong tofu and Rp12.10 million/month of the cina tofu. The average net revenues over the total

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22

Nurwantara, Ma'ruf Pambudi, Ratna Mustika Wardani, Wuryantoro Wuryantoro, and Indah Rekyani Puspitawati. "STUDY OF ADDED VALUE IN TOFU FLOUR PROCESSED PRODUCTS FROM DIFFERENT SOYBEAN VARIETIES FOR FAMILY FOOD SECURITY." JALOW | Journal of Agribusiness and Local Wisdom 6, no. 1 (2024): 13–18. https://doi.org/10.22437/jalow.v6i1.39800.

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This research aims to determine the income from processing tofu into tofu flour originating from soybeans of the Wilis variety, Baluran variety, and imported varieties in the research area and to analyze the added value obtained from processing tofu into tofu flour for various soybean varieties (local and imported). Data collection was carried out using the Purposive Sampling Method (Deliberately). The research results show that the income obtained from processing tofu into tofu flour from tofu originating from the Wilis variety is IDR. 995,000,-, then tofu from the Baluran variety of soybeans

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23

Kumbara, Vicky Brama, Ramdani Bayu Putra, and Hasmaynelis Fitri. "PENERAPAN METODE FULL COSTING PADA PERHITUNGAN HARGA POKOK PRODUKSI SEBAGAI PENENTUAN HARGA JUAL PADA UMKM HOME INDUSTRY TAHU." Jurnal Pengabdian Masyarakat Nusantara (JPMN) 2, no. 2 (2022): 1–7. http://dx.doi.org/10.35870/jpmn.v2i2.563.

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One of the small industries in the city of Padang which is engaged in tofu processing is natural tofu SMEs. Natural tofu SMEs are small businesses that are engaged in tofu production and carry out production every day. The tofu processing industry has been established since 1999. The owners of this tofu factory are Mrs. Habiba and Mr. Muakhir who come from the Java area. The tofu production process is carried out right behind Mrs. Habiba's house which is in front of the highway opposite the Lubuk Buaya Padang market. In operating activities carried out by the company, the main product produced

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24

Lu, Wenjing, Yue Zhang, Chaogeng Xiao, et al. "The Comprehensive Utilization of Bean Dregs in High-Fiber Tofu." Foods 11, no. 10 (2022): 1475. http://dx.doi.org/10.3390/foods11101475.

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A large quantity of bean dregs is produced by the production of tofu and treated as animal feed or plant fertilizer, which could cause environmental pollution. The purpose of this study was to use commercially available lactone tofu to compare the effects of innovative preparation methods of high-fiber tofu, where the innovative methods used partial de-slagging followed by the addition of soybean residue cellulose to prepare high-fiber tofu. The results showed that there were no significant differences among lactone tofu samples made with 5% cellulose, 10% cellulose, or 15% cellulose and the c

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Seke, Yosef Kasilda Raki, and Handy Febri Satoto. "Perancangan dan Pengembangan Alat Pemotong Tahu yang Ergonomis di UKM Pabrik Tahu Pak Singgi." Jurnal Surya Teknika 11, no. 1 (2024): 371–78. http://dx.doi.org/10.37859/jst.v11i1.7378.

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The production process at the Pak Singgi Tofu Making UKM, especially for cutting tofu, is carried out with a relatively bent body posture for a long period of time. The process of cutting tofu uses a ruler and knife as cutting tools. The process of cutting tofu takes an average of 10 cutting cycles a day. This makes cutting the tofu take longer and can cause discomfort during the process. To overcome this problem, it is necessary to design and develop ergonomic tofu cutting tools. This research aims to design and create an ergonomic tofu cutting tool to reduce the time needed to cut tofu and p

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Ita Purnama, Hanifa Nuri Santi, Rena Trifebrianti, and Sarina Sarina. "Pengembangan Kemasan UMKM Tahu Di Kelurahan Lewirato Kota Bima." ALKHIDMAH: Jurnal Pengabdian dan Kemitraan Masyarakat 2, no. 2 (2024): 07–11. http://dx.doi.org/10.59246/alkhidmah.v2i2.763.

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Tofu is a food that many people are interested in. Therefore, the tight competition in the business world makes entrepreneurs strive to improve the quality in developing tofu packaging on the market. So the marketing strategy through packaging development for tofu needs to be improved so that it is popular with consumers. Developing awareness. This is a channel to attract potential buyers. Therefore, packaging in tofu is a product strategy, by improving the external shape of the tofu product, such as wrapping, labeling, color and so on. In order to fulfill the achievements in selling tofu prod

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Rais, Harfina. "ANALISIS DAYA GUNA AMPAS TAHU DARI PABRIK TAHU LIN’S KUOK SEBAGAI SUMBER PROTEIN PAKAN SAPI POTONG." Jurnal Teknik Industri Terintegrasi 4, no. 2 (2021): 17–20. http://dx.doi.org/10.31004/jutin.v4i2.3135.

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Feed is important component in the livestock industry. Feed quality provide optimal production in this industry, and vice versa. The cost of feed can reach 60-85% of the cost of production, so the emphasis on feed costs needs to be considered. Industrial waste has the potential to be used as a source of feed, one of which is waste from a tofu factory, namely tofu dregs. Tofu dregs contain high crude protein and high palatability value. The high potential of tofu dregs to be used as a source of animal feed, prompted researchers to conduct a study on the potential use of tofu dregs from the Lin'

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Ridwansyah. "Utilization of Tofu Rounder Machine in the Small Medium Entrepreneurship (SME) of Tofu Chips in Galang, Deli Serdang Regency, North Sumatra." Journal of Saintech Transfer 2, no. 1 (2019): 13–23. http://dx.doi.org/10.32734/jst.v2i1.970.

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The service team of the Food Science and Technology Study Program, Faculty of Agriculture along with the Community Service Institute of Universitas Sumatera Utara has conducted service activities for partner which are SMEs of tofu chips in the Hamlet II of Pisang Pala Village, Bangun Purba District, Deli Serdang Regency, North Sumatra Province between May and October in 2018. The partner named Roemah of Al Fatih, which produces raw tofu from soybeans, fried round tofu, and tofu chips. The main problem faced by the partner that began production in 2016 was the difficulty when making spherical o

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Azatri, V., R. Aziz, and F. Goembira. "Comparative Life Cycle Assessment (LCA) of two tofu industries that uses different energy sources for production processes." IOP Conference Series: Earth and Environmental Science 1268, no. 1 (2023): 012045. http://dx.doi.org/10.1088/1755-1315/1268/1/012045.

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Abstract Tofu industry is engaged in processing food made from soybeans, which has a significant contribution to emissions. Padang City has 12 tofu industries, including the ‘A’ tofu industry and ‘B’ tofu industry. The ‘A’ tofu industry and ‘B’ tofu industry produce 990 kg and 2,400 kg of tofu/day, respectively. The difference between them is the application of briquettes and diesel fuel in ‘A’ tofu industry, while ‘B’ tofu industry uses firewood and electricity for boiling and milling processes. Therefore, this study purpose to analyze the environmental impact of 1 kg of tofu using the Life C

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Stanojevic, Sladjana, Miroljub Barac, Mirjana Pesic, Mirjana Milovanovic, and Biljana Vucelic-Radovic. "Protein composition in tofu of corrected quality." Acta Periodica Technologica, no. 41 (2010): 77–86. http://dx.doi.org/10.2298/apt1041077s.

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Soybeans are an inexpensive, high-quality protein source. Soybeans have long been a staple of the human diet in Asia, especially as tofu, which is prepared from soymilk. In this study, tofu was made using a new production method which includes hydrothermal cooking (HTC) and rennin-pepsin coagulant. The effects of the addition of gallic acid to the slurry during tofu processing were studied. Tofu was made from two soybean genotypes: Lana and Balkan. The observed genotypes are characterized by relatively high content of total proteins in flour, from 45.88% to 48.83%. The prepared tofu samples ar

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Habibunnisa, Habibunnisa, Widiya Tri Utami, Dwie Jihan Fadillah, Lana Paujiah Nst, Bella Villanda, and Rabiah Afifah Daulay. "Proses Pembuatan Tahu Putih di Desa Sei Bamban Dusun Tahun X Kec. Batang Serangan Kab. Langkat." Jurnal Dirosah Islamiyah 5, no. 2 (2023): 528–34. http://dx.doi.org/10.47467/jdi.v5i2.3189.

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 The purpose of this research is to describe business management and to study the tofu production environment. to know more about the production and distribution of tofu at the Tofu Factory, Batang Serangan District, Langkat Regency Year X, Sei Bamban Hamlet. Surveys with interviews used to collect data are used in this type of research. The tofu factory visited is a family business that makes tofu by processing soybeans. The four business functions of the tofu factory are marketing, production/operations, accounting/finance, and human resources. The results showed that tofu is a ferment

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Pramudita, Bintang, Cristiyanto Wisnu Prabowo, and Hadian Pramudita. "MBKM Program: Young Culinary Entrepreneur (TKP) Know Spicy Krispy." Es Economics and Entrepreneurship 2, no. 02 (2023): 94–98. http://dx.doi.org/10.58812/esee.v2i02.177.

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Fast food is very popular and has become a trend for Indonesian people. Tofu is an energy source that is rich in carbohydrates. The tendency to consume modern food has become a trend for Indonesian people. Tofu is a type of food source of protein made from soybeans which is very popular and popular with Indonesian people. Tofu is also a processed soybean product which has a fairly wide market segment. This is proven by the existence of various types of tofu that are sold on the market, namely: sumedang tofu, filled tofu, and meatball tofu. Tofu is a healthy food that contains lots of nutrients

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Guan, Ziyu, Jie Zhang, Shitong Zhang, et al. "Effect of Coagulant and Treatment Conditions on the Gelation and Textural Properties of Acidic Whey Tofu." Foods 12, no. 5 (2023): 918. http://dx.doi.org/10.3390/foods12050918.

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This study aimed to investigate the properties of acidic whey tofu gelatin generated from two acidic whey coagulants by pure fermentation of Lactiplantibacillus paracasei and L. plantarum, as well as the characteristics of acidic whey tofu. The optimal holding temperature and the amount of coagulants added were determined based on the pH, water-holding capacity, texture, microstructure, and rheological properties of tofu gelation. Then, the differences in quality between tofu produced by pure bacterial fermentation and by natural fermentation were investigated under optimal tofu gelatin prepar

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Nugraha, Habib Rosyid Pandu, and Hindayati Mustafidah. "Sistem Pendukung Keputusan Pemilihan Pemasok Tahu Untuk Industri Tahu Bakso Menggunakan Metode Simpleadditive Weighting." Jurnal Teknologi Informasi (JUTECH) 1, no. 1 (2020): 1–9. http://dx.doi.org/10.32546/jutech.v1i1.845.

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One type of processed tofu that is popular with the public is tofu meatballs. The high demand for ordering tofu meatballs makes industrial owners have to produce it regularly every day. A large number of available tofu suppliers require the meatball tofu industry to be selective in choosing suppliers. The selection of the right raw materials will determine the quality of a production result, as well as assessing the quality of raw materials for tofu meatballs, namely tofu, which depends on the processing process. The process of selecting the quality of the tofu raw material can be assisted by

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Styawan, Farid, Dwidjono Hadi Darwanto, and Lestari Rahayu Waluyati. "Permintaan Kedelai Pada Industri Rumah Tangga Tahu Di Kabupaten Sleman." Agro Ekonomi 27, no. 2 (2016): 215. http://dx.doi.org/10.22146/jae.22932.

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The needs of domestic consumption of soybean tends increasing every year, one of them for tofu industry inputs. This study aims to determine: 1) the factors that influence the demand for soybean on tofu industry in Sleman Regency, 2) the value-added generated from tofu industry in Sleman Regency, 3) the factors that affect tofu industry profits in Sleman Regency. The method used in this research is descriptive analysis method. This research was conducted in Seyegan districts and Gamping districts in 2016, and taken proportionally 65 people tofu industry as respondents. Factors that affect dema

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Yuwono, Sudarminto S., and Elok Waziiroh. "Tofu Processing at Tofu Industry Using Fermented Whey as Coagulants." Current Nutrition & Food Science 16, no. 4 (2020): 601–6. http://dx.doi.org/10.2174/1573401315666190328224124.

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Background: Tofu industry in Indonesia commonly used fermented whey as coagulant. There is a lack of study about tofu producing process which used fermented whey. Generally, the society determine the tofu quality from the texture, however, the industry itself tend to produced tofu rendement. In the tofu industry, the yield and texture of tofu is a very important process parameter. The yield and texture are influenced by various factors, such as the soybean extraction process, cooking temperature, coagulation pH, length of coagulant addition, intensity of coagulant addition, or duration of shap

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Wardana, Ahmad Dziky, and Nina Mahbubah. "Integrating Seven Tools and Kaizen Approach in Evaluating Defects on Tofu Production Process." Jurnal E-Komtek (Elektro-Komputer-Teknik) 6, no. 1 (2022): 101–13. http://dx.doi.org/10.37339/e-komtek.v6i1.879.

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UKM Tofu ADA is a tofu producer that makes an effort to develop the quality standardization of the tofu production process. Managing tofu quality through maintaining the production process is challenging, resulting in no good tofu. Defective products cause economic loss and the inability to fulfill customer orders. This study aims to evaluate defects in the tofu production process using the Seven Tools and Kaizen approach. The results of this study configure three types of product defects. Namely, mushy, cracked, and crushed. The highest percentage of defects is mushy tofu, with 43.8%. The pro

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Syafitri, Anis Hasna, Wan Abbas Zakaria, and Yaktiworo Indriani. "PENDAPATAN, NILAI TAMBAH, DAN PEMASARAN AGROINDUSTRI TAHU HOUSE OF TOFU DI KOTA BANDAR LAMPUNG." Jurnal Ilmu-Ilmu Agribisnis 9, no. 3 (2021): 394. http://dx.doi.org/10.23960/jiia.v9i3.5321.

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This study aims to analyze income, added value of tofu soybeans, tofu product marketing channels, and marketing margins. The research method used is the case study method in the Agroindustrial House of Tofu, Way Halim Permai Village, Way Halim District, Bandar Lampung City. The location of the research was determined deliberately with the consideration that Way Halim District is the center of tofu agroindustry in Bandar Lampung City and House of Tofu Agroindustry with the highest production in Way Halim Regency. This research was conducted in January - March 2020. The data analysis method used

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Tanisri, Roberta Heni Anggit, and Shelly Salima. "Analisis Strategi Pemasaran untuk Meningkatkan Penjualan Menggunakan Metode SWOT dan AHP pada Industri Pembuatan Tahu." JURNAL TEKNIK INDUSTRI 3, no. 02 (2023): 49–58. http://dx.doi.org/10.37366/jutin.v3i02.1439.

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UKM Tahu Tambun Selatan is one of the tofu producers located in Bekasi Regency, West Java. UKM Tahu Tambun Selatan produces three types of tofu, namely, cut tofu, jambe tofu, and also fried tofu. During the period from May 2021 to April 2022, it was found that sales of tofu type cut are the least among all other types of tofu. Therefore, UKM Tahu Tambun Selatan wants to change its marketing strategy to increase sales, especially sales of cut tofu type. The process of preparing marketing strategies is carried out using the SWOT method (strength, weakness, oppurtunity, threats) and also the AHP

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Zeppa, Giuseppe, Martina Tedesco, Marta Bertolino, and Betül Çilek Tatar. "Grape Pomace as a New Coagulant for Tofu Production: Physicochemical and Sensory Effects." Foods 10, no. 8 (2021): 1857. http://dx.doi.org/10.3390/foods10081857.

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Tofu, one of the most important products made from soymilk, is obtained through a coagulation process performed with various coagulants (acids, salts and, enzymes). In this study, innovative tofu samples were produced using the grape pomace (GP) powders of different varieties (Barbera, Chardonnay, Moscato, and Pinot Noir) with different origins (fermented and distilled) at two concentration levels (2.5% and 5% w/v) as coagulants, and comparisons with traditional tofu were made. Physicochemical characteristics, phenolic contents, radical scavenging activity levels, textural properties, and cons

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Iswadi, Didik. "Modifikasi Pembuatan Tahu Dengan Penggunaan Lama Perendaman, Lama Penggilingan dan Penggunaan Suhu dalam Upaya Meningkatkan Kualitas Produk Tahu." Jurnal Ilmiah Teknik Kimia 5, no. 1 (2021): 20. http://dx.doi.org/10.32493/jitk.v5i1.7008.

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In making tofu today, consuming energy for the tofu making process requires a large amount of energy. So that research must be able to choose the minimum energy use in the process of making tofu. Tofu has a short shelf life and quickly becomes rotten. The purpose of this study was to determine the best tofu making in terms of the use of variations in soaking time, boiling temperature and stirring time, knowing the best quality of tofu in terms of moisture content, protein content and texture of tofu products, knowing the value of tofu content from using variations in soaking time boiling tempe

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Wulandari, Rizki, Masyhuri, and Irham. "Demand For Soybean Of Tofu Small Scale And Home Industries And Their Feasibility In The District Of Semarang." Journal of Agribusiness Management and Development 3, no. 2 (2022): 13–20. http://dx.doi.org/10.22146/jamadev.v3i2.2206.

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Semarang Regency is a center of tofu production using soybean as the raw material. This study aims to: (1) determine soybean suppliers on home industries and small tofu industries in Semarang Regency, (2) the factors that affect the demand for soybean on home industries and small tofu industries in Semarang Regency, (3) the elasticity of demand for soybean on home and small tofu industries in Semarang Regency, and (4) the feasibility of home and small tofu industries in Semarang Regency. The method used in this research is descriptive-analytical method. This research was conducted in Semarang

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Dżugan, Małgorzata, Monika Tomczyk, Paweł Szymański, Dorota Grabek-Lejko, and Michał Miłek. "The Influence of Selected Herb Additives on the Organoleptic and Antioxidant Properties and Storage Stability of Frozen Homemade Tofu." Applied Sciences 14, no. 15 (2024): 6801. http://dx.doi.org/10.3390/app14156801.

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The aim of this study was to check the impact of the addition of selected flavoring herbs on the organoleptic and antioxidant properties of homemade tofu, as well as the possibility of its storage extension by freezing. The optimization of homemade tofu production based on organic soy and the enrichment (2% w/w) of obtained tofu with dried plant additives (wild garlic, basil, Herbes de Provence, black cumin seeds, and dried cranberries) was performed. The manufactured tofu was compared to commercial tofu (control) in terms of antioxidant activity, total polyphenol content, and polyphenol profi

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Canggul, Adrianus, Anasthasia Triwulan Budisaptorini, and Sari Perwita Rahmanti Ignatia. "Faktor – Faktor Perilaku Konsumen Yang Mempengaruhi Keputusan Jumlah Pembelian Tahu Di Pabrik Tahu KLB Jalan Pelabuhan Ketapang 1 Kelurahan Bakalan Krajan, Kecamatan Sukun, Kota Malang." Jurnal BisTek PERTANIAN Agribisnis dan Teknologi Hasil Pertanian 11, no. 1 (2024): 01–11. http://dx.doi.org/10.37832/bistek.v11i1.71.

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. Tofu is a soybean product which is very popular and widely produced in Indonesia. Tofu is white in color and has a soft and creamy texture. This study aims to analyze buying-motivation factor, reference group, consumer income, and the place of buying influence the decision on the number of tofu-buying at the KLB Tofu Factory and to determine the dominant factors influencing the decision to buy tofu. This research was conducted at the KLB Tofu Factory, Jalan Pelabuhan Ketapang 1, Kelurahan Bakalan Krajan, Kecamatan Sukun, Malang City. The study’s sampling method is sampling accidental. The st

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Sri Palupi, Nurheni, and Rachmat Widyanto. "Pengujian Kapasitas Antioksidan Wedang Tahu dalam Rangka Meningkatkan Mutu Fungsionalnya." Jurnal Mutu Pangan : Indonesian Journal of Food Quality 7, no. 1 (2020): 46–51. http://dx.doi.org/10.29244/jmpi.2020.7.1.46.

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Efforts to prevent and overcome various degenerative diseases can be realized by developing functional foods that are known as natural or processed foods containing bioactive components that have the potential to improve health status. One of whole foods that has potency to be developed as functional food is soft tofu dessert. Soft tofu dessert has two main components which are soft tofu and ginger drink. However, there is lack of references providing the evidence of the characteristics and health benefit or soft tofu dessert. This study provide data to support the development of soft tofu des

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Serly Novita Sari. "SKALA USAHA DAN DIVERSIFIKASI PRODUK TAHU DI KABUPATEN OKU TIMUR." Jurnal Bakti Agribisnis 1, no. 02 (2015): 54–65. http://dx.doi.org/10.53488/jba.v1i02.31.

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The purpose of this study is to: (1) To know the scale of the business of tofu industry in East OKU Regency, (2) To know the diversification of tofu products produced by tofu industry in East OKU Regency, (3) Calculate the amount of expenses incurred, acceptance and Profit gained from the know-making business in East OKU Regency. This research will be conducted in OKU Timur Regency. Determining the location is done purposively with consideration that in OKU Timur Regency is not soybean production center, but there are many business units of tofu manufacture consisting of tofu chinese, tofu hal

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Barus, Tati, Yasinta Ratna Esti Wulandari, Rory Anthony Hutagalung, and Dionysius Subali. "Training for Hygienic Tofu Making at WKRI Paroki St. Ignatius Loyola Semplak, Bogor." MITRA: Jurnal Pemberdayaan Masyarakat 4, no. 1 (2020): 20–29. http://dx.doi.org/10.25170/mitra.v4i1.950.

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Tofu is a traditional Indonesian food that has many advantages and is made with a very simple manufacturing process. However, knowledge about tofu and the process of making hygienic and healthy tofu is still low in Indonesia. Therefore, the present community service aims to improve public knowledge about tofu as a healthy food and how tofu is made. The community service activities were implemented to residents of the WKRI at Paroki St. Ignatius Loyola, Semplak, Bogor 16310, which consisted of counseling, demonstration, and mentoring methods. Monitoring was conducted to measure the level of suc

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Lo, D., Steviany, G. T. Harris, H. Febrianta, D. J. C. Hutabarat, and C. Wijaya. "The effects of various isoelectric points in tofu processing on physicochemical properties and antioxidant capacities." IOP Conference Series: Earth and Environmental Science 1115, no. 1 (2022): 012095. http://dx.doi.org/10.1088/1755-1315/1115/1/012095.

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Abstract Tofu is a derivative product of soybean that is widely consumed by the society for its high nutritional content and good benefits for health. Research on the physicochemical especially antioxidant content of tofu was still rarely evaluated. The aim of this research is to increase the antioxidant effect of tofu by using Lactobacillus casei FNCC-0090 and Lactobacillus plantarum spp. as coagulants. Tofu was coagulated using Lactobacillus casei FNCC-0900 and Lactobacillus plantarum spp. to reach the isoelectric points of tofu with pH 4.8, 5 and 5.2. The physicochemical of tofu were analys

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Jariyah, Andre Yusuf Trisna Putra, and Rosita Dwi Agustin. "Characteristics Physicochemical and Determination Formaldehyde of Yellow Tofu at Kediri Regency." Technium: Romanian Journal of Applied Sciences and Technology 16 (October 29, 2023): 364–68. http://dx.doi.org/10.47577/technium.v16i.10011.

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Yellow tofu is a typical Kediri food that is easily damaged because it contains protein and high water content. Tofu is prone to added harmful preservatives such as formaldehyde. Therefore, the purpose of this study was to determine the physicochemical properties and detection of formaldehyde in yellow tofu sold by producers in Kediri. seven samples were obtained from tofu producers in Kediri. The analyzes carried out were moisture content, ash, protein, hardness, curcumin detection, formalin detection and sensory evaluation. The data of the physico-chemical properties of yellow tofu was analy

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Sofiatus Sobriyah, Saini Saini, Qoidul Khoir, R.A. Harum Sukmo Ningratna(, and Alfina Wildatul Fitriyah. "PELATIHAN PRODUK TAHU INOVATIF UNTUK MEMBANGUN KEMANDIRIAN EKONOMI MELALUI KREATIVITAS DI DESA KALIANYAR." ALKHIDMAH: Jurnal Pengabdian dan Kemitraan Masyarakat 2, no. 2 (2024): 28–38. https://doi.org/10.59246/alkhidmah.v2i2.1247.

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Kalianyar Village, known as the center of the tofu manufacturing industry with 22 active tofu factories, has great economic potential. However, the products produced are mostly still in the form of traditional tofu, which does not provide added value and new business opportunities for the community. The purpose of this Community Service Program (PKM) is designed to empower mothers in the village by providing training in processing tofu into various innovative products with high economic value. This training method involves direct demonstrations, joint practice, and interactive discussions, par

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