Isnaeni, Ria and Sutanto, Hery and Pratiwi, Mutiara (2017) Effect of Candlenut Oil Extract to Physicochemical Properties of Tofu. Bachelor thesis, Swiss German University.

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Abstract

"Candlenut (Aluerites moluccana Willd) belongs to the family of Euphorbiaceae, a native to the Molucca Island and widely found in South East Asia. The high oil content present in the candlenut is believed can increase nutrients of foods. Meanwhile tofu, the easiest ingredients yet low cost is the most consumable food in Indonesia. The purpose of this research was to increase the nutrient content in tofu by candlenut oil addition in the process. Candlenut oil was obtained from cold expeller press machine with 4℃temperature condition to maintained the stability and minimize the loss of omega fatty acids. It was analyzed that pure candlenut oil has 21.74mg of omega-3, 26mg of omega-6 and 42.76mg of omega-9 content per 100g of candlenut. All formulated tofu was tested with penetrometer to determined which formula produced the most stable texture. Thus, three best formulated tofu with the most stable texture conduct a further trial. Sensory analysis with 30 untrained panelistswas done to determined acceptance level of the product and also a further physicochemical analysis to determined the unsaturated fatty acid changes after frying process. Tofu with 10% candlenut oil insertion have the most stable result of omega-3 and omega-6. As for the textural and acceptance level, formulated tofu with 5% candlenut oil was the most preferred product.

Item Type:	Thesis (Bachelor)
Uncontrolled Keywords:	Candlenut ; Candlenut Oil ; Tofu ; Omega Fatty Acids ; Coagulants
Subjects:	T Technology > TP Chemical technology > TP368 Food processing and manufacture
Divisions:	Faculty of Life Sciences and Technology > Department of Food Technology
Depositing User:	Adityatama Ratangga
Date Deposited:	14 May 2020 05:42
Last Modified:	14 May 2020 05:42
URI:	http://repository.sgu.ac.id/id/eprint/87

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