FORMALDEHYDE’S PERSISTENCE AND EFFECTS ALONG THE PRODUCTION OF TOFU CHIPS BASED ON PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS
| ctrlnum |
6949 |
|---|---|
| fullrecord |
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<dc schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/ http://www.openarchives.org/OAI/2.0/oai_dc.xsd"><relation>http://repository.unika.ac.id/6949/</relation><title>FORMALDEHYDE’S PERSISTENCE AND EFFECTS ALONG THE
PRODUCTION OF TOFU CHIPS BASED ON
PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS</title><creator>SEPTILA, REKA TENGALA</creator><subject>630 Agriculture</subject><description>Tofu is a highly perishable product due to its high moisture content and richness in
nutrition. Many ways can be done to extend tofu’s shelf life, such as applying drying
process and applying preservative agents. Many tofu producers used formalin as a
preservative agent, because it is cheap. Formalin itself is not a food preservative due to
its toxic nature and carcinogenic effect. The use of formalin in food has been prohibited
in many countries, including Indonesia. Food processing, e.g. drying may also be
applied to extend tofu’s shelf life as well as providing product diversification. Drying is
a process to remove water from a solid food product, such as regular firm tofu, by using
gas as the carrier of the water. By applying drying process, the tofu can be used to make
tofu chips, which have longer shelf life. This research was done to study
formaldehyde’s persistence throughout the production of the tofu chips, which
encompasses storage of tofu by soaking in fresh water, drying, and deep fat frying. This
study also aimed to determine the effect of formaldehyde on the tofu chips’ quality
based on chemical, physical and sensory characteristics. This research started with the
production of tofu. Then, some of the tofu were soaked in 2 % formalin solution, while
some were not. Both samples were then soaked in fresh water in closed basins as
storage for 1 and 2 days. Both samples were then dried using three drying methods :
cabinet drying, solar tunnel drying, and sun drying. The dried samples were then fried
using deep fat frying at 180oC to produce tofu chips. Chemical, physical, and sensory
analysis were then performed. The samples’ moisture content were analyzed on each
hour of drying process and after the frying process. Formaldehyde content analysis was
performed on tofu, dried tofu, and tofu chips. Physical analysis was done to measure the
tofu chips’ crispiness, and sensory analysis was done to determine consumers’ liking to
tofu chips. Results show that storage, drying, and frying all reduced formaldehyde
content, however none of the process was able to completely remove the formaldehyde
content. Results also show that higher drying temperature produced harder tofu chips,
and that formalin sharply increased tofu chips’ hardness and therefore reduced the
crispiness. Sensory analysis results show that panelists preferred tofu chips without
formalin to the ones with formalin, and tofu chips produced by sun drying method to the
ones produced by the other drying processes.</description><date>2007</date><type>Thesis:Thesis</type><type>PeerReview:NonPeerReviewed</type><type>Book:Book</type><language>eng</language><identifier>http://repository.unika.ac.id/6949/1/03.70.0100%20REKA%20TENGALA%20SEPTILA%20COVER.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://repository.unika.ac.id/6949/2/03.70.0100%20REKA%20TENGALA%20SEPTILA%20BAB%20I.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://repository.unika.ac.id/6949/3/03.70.0100%20REKA%20TENGALA%20SEPTILA%20BAB%20II.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://repository.unika.ac.id/6949/4/03.70.0100%20REKA%20TENGALA%20SEPTILA%20BAB%20III.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://repository.unika.ac.id/6949/5/03.70.0100%20REKA%20TENGALA%20SEPTILA%20BAB%20IV.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://repository.unika.ac.id/6949/6/03.70.0100%20REKA%20TENGALA%20SEPTILA%20BAB%20V.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://repository.unika.ac.id/6949/7/03.70.0100%20REKA%20TENGALA%20SEPTILA%20DAFTAR%20PUSTAKA.pdf</identifier><type>Book:Book</type><language>eng</language><identifier>http://repository.unika.ac.id/6949/8/03.70.0100%20REKA%20TENGALA%20SEPTILA%20LAMPIRAN.pdf</identifier><identifier> SEPTILA, REKA TENGALA (2007) FORMALDEHYDE’S PERSISTENCE AND EFFECTS ALONG THE PRODUCTION OF TOFU CHIPS BASED ON PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS. Other thesis, Unika Soegijapranata Semarang. </identifier><recordID>6949</recordID></dc>
|
| language |
eng |
| format |
Thesis:Thesis Thesis PeerReview:NonPeerReviewed PeerReview Book:Book Book |
| author |
SEPTILA, REKA TENGALA |
| title |
FORMALDEHYDE’S PERSISTENCE AND EFFECTS ALONG THE
PRODUCTION OF TOFU CHIPS BASED ON
PHYSICOCHEMICAL AND SENSORY CHARACTERISTICS |
| publishDate |
2007 |
| topic |
630 Agriculture |
| url |
http://repository.unika.ac.id/6949/1/03.70.0100%20REKA%20TENGALA%20SEPTILA%20COVER.pdf http://repository.unika.ac.id/6949/2/03.70.0100%20REKA%20TENGALA%20SEPTILA%20BAB%20I.pdf http://repository.unika.ac.id/6949/3/03.70.0100%20REKA%20TENGALA%20SEPTILA%20BAB%20II.pdf http://repository.unika.ac.id/6949/4/03.70.0100%20REKA%20TENGALA%20SEPTILA%20BAB%20III.pdf http://repository.unika.ac.id/6949/5/03.70.0100%20REKA%20TENGALA%20SEPTILA%20BAB%20IV.pdf http://repository.unika.ac.id/6949/6/03.70.0100%20REKA%20TENGALA%20SEPTILA%20BAB%20V.pdf http://repository.unika.ac.id/6949/7/03.70.0100%20REKA%20TENGALA%20SEPTILA%20DAFTAR%20PUSTAKA.pdf http://repository.unika.ac.id/6949/8/03.70.0100%20REKA%20TENGALA%20SEPTILA%20LAMPIRAN.pdf http://repository.unika.ac.id/6949/ |
| contents |
Tofu is a highly perishable product due to its high moisture content and richness in
nutrition. Many ways can be done to extend tofu’s shelf life, such as applying drying
process and applying preservative agents. Many tofu producers used formalin as a
preservative agent, because it is cheap. Formalin itself is not a food preservative due to
its toxic nature and carcinogenic effect. The use of formalin in food has been prohibited
in many countries, including Indonesia. Food processing, e.g. drying may also be
applied to extend tofu’s shelf life as well as providing product diversification. Drying is
a process to remove water from a solid food product, such as regular firm tofu, by using
gas as the carrier of the water. By applying drying process, the tofu can be used to make
tofu chips, which have longer shelf life. This research was done to study
formaldehyde’s persistence throughout the production of the tofu chips, which
encompasses storage of tofu by soaking in fresh water, drying, and deep fat frying. This
study also aimed to determine the effect of formaldehyde on the tofu chips’ quality
based on chemical, physical and sensory characteristics. This research started with the
production of tofu. Then, some of the tofu were soaked in 2 % formalin solution, while
some were not. Both samples were then soaked in fresh water in closed basins as
storage for 1 and 2 days. Both samples were then dried using three drying methods :
cabinet drying, solar tunnel drying, and sun drying. The dried samples were then fried
using deep fat frying at 180oC to produce tofu chips. Chemical, physical, and sensory
analysis were then performed. The samples’ moisture content were analyzed on each
hour of drying process and after the frying process. Formaldehyde content analysis was
performed on tofu, dried tofu, and tofu chips. Physical analysis was done to measure the
tofu chips’ crispiness, and sensory analysis was done to determine consumers’ liking to
tofu chips. Results show that storage, drying, and frying all reduced formaldehyde
content, however none of the process was able to completely remove the formaldehyde
content. Results also show that higher drying temperature produced harder tofu chips,
and that formalin sharply increased tofu chips’ hardness and therefore reduced the
crispiness. Sensory analysis results show that panelists preferred tofu chips without
formalin to the ones with formalin, and tofu chips produced by sun drying method to the
ones produced by the other drying processes. |
| id |
IOS2679.6949 |
| institution |
Universitas Katolik Soegijapranata |
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334 |
| institution_type |
library:university library |
| library |
Perpustakaan Universitas Katolik Soegijapranata |
| library_id |
522 |
| collection |
Unika Repository |
| repository_id |
2679 |
| subject_area |
Akuntansi Arsitektur Ekonomi |
| city |
SEMARANG |
| province |
JAWA TENGAH |
| repoId |
IOS2679 |
| first_indexed |
2017-02-25T15:02:09Z |
| last_indexed |
2017-02-25T15:02:09Z |
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dc |
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1675780473211584512 |
| score |
17.608942 |