Karakteristik Fisikokimia dan Sensori Tahu dari Biji Lotus (Nelumbo nucifera)

Abstract

Tofu is a food product in soft solids made by processing soybeans by precipitating the protein, with or without adding other ingredients. Tofu comprises the main component protein, so lotus protein (Nelumbo nucifera) can be used as a substitute for tofu. This study aims to determine the physicochemical and sensory characteristics based on the different formulations used. The research method used was a completely randomized design (CRD) with four treatments and the substitution of two types of seeds, namely soybean seeds and lotus seeds. The parameters observed in this research include water content, protein content, colour, texture, amino acids, pH and organoleptic tests using one-way and Kruskal walis. This study showed a significant effect on protein content but no significant effect on water content, pH, colour, or texture. Hedonic organoleptic test results significantly influenced (p<0.05) colour, aroma, appearance, texture, and taste but did not show significance. This study found that the tofu treatment of 30 grams of lotus seed addition was the best in texture. Keywords : lotus; organoleptic; physicochemistry; tofu