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Analysis of Aroma Compounds in Tofu from Lembang, Sumedang and Garut West Java, Indonesia

Science Education and Application Journal

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Title Analysis of Aroma Compounds in Tofu from Lembang, Sumedang and Garut West Java, Indonesia
 
Creator Junitasari, Assyifa
 
Subject Chemistry
Tofu;GC-MS;Organoleptic tests
Organic Chemistry, Food Chemistry
 
Description 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 extraction method was carried out on tofu samples using n-pentane as solvent then analyzed using GC-MS. Flavour compounds of all three types of tofu included into the ester group, alkenes and aldehydes. Organoleptic tests show that the panelists prefered. Tofu from Sumedang for test of colour appearance (82%), for the test texture panelists like Tofu from Garut (83%), for test of elasticity panelists prefered Tofu from Garut Lembang (75%), for taste test panelists prefered Tofu from Lembang (88%), panelists prefered Tofu from Lembang for flavour test (82%).
 
Publisher Universitas Islam Lamongan
 
Contributor UIN Sunan Gunung Djati Bandung
 
Date 2021-09-28
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Peer-reviewed Article
Laboratory Experiment
 
Format application/pdf
 
Identifier http://jurnalpendidikan.unisla.ac.id/index.php/SEAJ/article/view/365
10.30736/seaj.v3i2.365
 
Source Science Education and Application Journal; Vol 3, No 2 (2021): Science Education and Application Journal; 60-66
Science Education and Application Journal; Vol 3, No 2 (2021): Science Education and Application Journal; 60-66
2656-8365
2656-6672
10.30736/seaj.v3i2
 
Language eng
 
Relation http://jurnalpendidikan.unisla.ac.id/index.php/SEAJ/article/view/365/pdf
http://jurnalpendidikan.unisla.ac.id/index.php/SEAJ/article/downloadSuppFile/365/47
 
Coverage —
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Fresh Food
 
Rights Copyright (c) 2021 Science Education and Application Journal
https://creativecommons.org/licenses/by-sa/4.0/