Comparative Study of CaSO4 and Papain Enzyme as Coagulants i…
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- DOI 10.22146/ifnp.33349
- OpenAlex ID W2912940919
- Type Article
- Language EN
- Published 30 Nov 2018
- Volume 15 (2)
- Pages 79
- Source Indonesian Food and Nutrition Progress
- Publisher Gadjah Mada University
- FWCI 0.94
- Countries 1
- Institutions 2
- Added 21 Feb 2019
- Updated 24 Oct 2026
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Comparative Study of CaSO4 and Papain Enzyme as Coagulants in The Tofu Production
Article 2018 EN Diamond
Tofu is a high protein food which is widely consumed in Indonesia. In this study, we used the variety of coagulant which is CaSO4 and papain enzymes. The extraction of soybean protein was conducted using selected ratio (1:2), then coagulated using two different coagulant which are CaSO4 (1 and 2 gram) and papain enzyme (3 and 6 gram). The highest yield of tofu used CaSO4 2 gram with 66% yield and…
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1 SDGsAuthors & Affiliations
2 authors| # | Author | Institutions | ORCID |
|---|---|---|---|
| 1 | Windy Rizkaprilisa Corresponding | Universitas Gadjah Mada (ID) | |
| 2 | Setiadi Setiadi | University of Indonesia (ID) | — |
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