| dc.description.abstract | This study was performed to determine the effect of the addition of gambir leaf extract on
tofu quality at room storage. Method of this study was completely randomized design with two
factors i.e. the concentration of gambir leaf extract (G) : (0 %), (0,25 %), (0,5 %), (0,75 %) and
(1 %) and storage time (L) : (0 days), (2 days), (4 days), and (6 days). The analyzed parameters
were total microorganism, tofu acidity, immersion water acidity, moisture content, ash content,
protein content, and sensory test (color, aroma, flavor, and texture).
The amount of gambir leaf extract had highly significant effect on total microorganism,
ash content, and sensory test ( color, aroma, and texture). Storage time (L) had highly significant
effect on total microorganism, tofu acidity, immersion water acidity, water content, protein
content, and sensory test (color, aroma, taste, and texture). The interaction of gambir leaf extract
and storage time had highly significant effect on total microorganism and color. The best
composition which gave the best effect on tofu was 0,5 % of gambir leaf extract and 4 days
storage. | en_US |
