David, Wahyudi and Ramadhan, Kurnia and Kasim, Anwar and Ardiansyah, Ardiansyah and Astuti, Rizki Maryam (2013) Preservation study on tofu using liquid smoke. In: 8th Southeast Asia Food Seminar and Trade Show, Bali. (Unpublished)

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Abstract

This study was aiming to determine the potency of liquid smoke in preserving Tofu. The liquid smoke was obtained from coconuts shell through 10 hours pyrolysis process and distilled separately at five different temperatures: 100oC (A), 110oC (B), 120oC (C), 130oC (D), and 140oC (E). Liquid smoke was dissolved to 3% (v/v) in water and used to immerse the tofu samples for six days. The liquid smokes were analyzed for its phenolic content, pH, and total acidity, whereas the tofu samples were tested for total plate count (TPC) and sensory analysis. The study shows all liquid smokes comply with the characteristics of preservatives agent, i.e. phenolic content range from 0.15% to 0.30%, pH from 2.06 to 2.30, and total acidity from 0.11% to 0.23%. TPC results from all samples range from 1.3 x 103 to 1.8 x 103 CFU/mg which were complying with Indonesia National Standards for tofu. However, tofu samples immersed with liquid smoke D and E had the most preferred appearance and aroma judged by panelists.

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