Evaluation of Indonesian soybean varieties for tofu and Tempe processing
Country
Indonesia
Description
[Synopsis]
In the collaborative research project with Research Institute for Legume and Tuber Crops (RILET) of Indonesia, physical, chemical and processing characteristics of 14 Indonesian soybean varieties were investigated. Indonesian soybeans contained much more proteins and less lipids than the soybean samples imported from USA did. One hundred grain-weights of Indonesian soybeans except Argomulyo, Bromo, and Burangrang varieties were lower than those of imported ones. Tofu was prepared using either glucono-δ-lactone (GDL) or acetic acid as a coagulant. Acetic acid is commonly used as a coagulant in Indonesia. The results obtained in this work showed that protein content of soybean is the most important factor for the hardness and yield of tofu prepared using either GDL or acetic acid. It is clarified that Indonesian soybeans are superior for preparing tofu using either GDL or acetic acid as a coagulant compared to the soybean imported from USA due to their protein contents and whitish color of tofu product. In Tempe making, the 100-grain weight of raw soybeans was found to be the most important factor for both yield and sensory evaluation of Tempe. An Indonesian soybean variety that has a 100-grain weight of around 15 grams as imported soybeans do was found to be suitable for Tempe processing.
- Affiliation
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Japan International Research Center for Agricultural Sciences Crop Production and Postharvest Technology Division
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Research Institute for Legume and Tuber Crops
- Classification
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Technical A
- Term of research
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FY2000 (FY1998-2000)
- Responsible researcher
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NIKKUNI Sayuki ( Crop Production and Postharvest Technology Division )
GINTING Erliana ( Research Institute for Legume and Tuber Crops )
ANTARLINA Sri S. ( Research Institute for Legume and Tuber Crops )
UTOMO Joko S. ( Research Institute for Legume and Tuber Crops )
- ほか
- Japanese PDF
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2000_09_A3_ja.pdf591.01 KB