Effect Addition of Starter Type to the Physical Quality o Fermented Tofu Pulp
DOI:
https://doi.org/10.0000/tpst.v2i1.65Keywords:
Fermentation; physical quality; tofu pulp; feedAbstract
The output of industrial waste in the form of tofu dregs is a product that is widely intended by ruminants. However, the poor quality makes the tofu dregs given have poor physical quality. The purpose of this study was to determine the physical quality and pulp of fermented tofu using molasses, Effective microorganism-4, Saccharomyces, and Rizhopus. The physical quality test includes water content, acidity, temperature, aroma, salt content, sugar content, alcohol content, texture and color after the pulp is fermented. The method used is to use experiments in the form of Complete Randomized Design (CRD). Therefore, the study was given treatment in the form of repetition 5 times with tofu pulp used in each sample as much as 100 g then at P0 (100%) without starter change. P1 (100%) with Effective Microorganisme-4 (EM4) 2ml, P2 (100%) with Saccharomyces 2 g, P3 (100%) with Rhizopus 2 g and P4 (100%) with molasses 2 g with a starter P0 administration rate of 2 grams then fermented for 7 days. Based on the fermentation results, real different results were obtained including smell, salt content, alcohol content, sugar content, texture, and color. Meanwhile, what is not significantly different is obtained, namely water content, acidity, and temperature.
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