Sains Malaysiana 39(6)(2010): 963–968

Ciri-ciri Fiziko-Kimia dan Sensori Tauhu Telur Komersial

(Physico-chemical Properties and Sensory of Commercial Egg Tofu)

Maizura Murad, Aminah Abdullah* &Wan Aida Wan Mustapha

Program Sains Makanan

Pusat Pengajian Sains Kimia dan Teknologi Makanan

Fakulti Sains dan Teknologi, Universiti Kebangsaan Malaysia

43600 Bangi, Selangor D.E., Malaysia

Received: 2 September 2009 / Accepted: 2 February 2010

ABSTRAK

Analisis ke atas ciri-ciri fiziko-kimia dan penilaian sensori untuk lima jenama tauhu telur komersial telah dijalankan. Kandungan lembapan, kandungan protein dan kandungan lemak untuk lima jenama tauhu telur adalah antara 85.2 – 87.0%, 5.9 – 8.7% dan 3.7 – 4.6% setiap satu. Nilai pH tauhu telur pula adalah antara 6.2 – 7.1. Keputusan menunjukkan bahawa tidak terdapat perbezaan bererti (P>0.05) yang dilihat untuk nilai sineresis (2.2-2.6%) bagi kesemua jenama tauhu telur. Setiap jenama mempamerkan kecerahan warna yang berbeza secara bererti (p<0.05) mengikut urutan: Jenama D < Jenama A < Jenama E < Jenama C < Jenama B. Tauhu telur jenama E mempunyai tekstur yang paling keras iaitu 31.35 N, manakala jenama D pula mempunyai tekstur yang paling lembut iaitu 5.38 N. Keputusan penilaian sensori secara nyata menunjukkan bahawa ahli panel menyukai atribut rupabentuk, warna, aroma, rasa, tekstur (kelembutan) dan penerimaan keseluruhan tauhu telur jenama A, D dan E berbanding jenama B dan C.

Kata kunci: Analisis fiziko-kimia; penilaian sensori; tauhu telur

ABSTRACT

Analysis on the physico-chemical properties and sensory evaluation of five brands of comercial egg tofu was conducted. The moisture, protein and fat content of the five egg tofu brands were 85.2 – 87.0%, 5.9 – 8.7% dan 3.7 – 4.6%, respectively. The pH value was between 6.2 – 7.1. Results showed that there was no significant different (P>0.05) in sineresis (2.2-2.6%) value was observed for all egg tofu brands. Each brand had significantly different in color lightness in the order: Brand D < Brand A < Brand E < Brand C < Brand B. Brand E egg tofu had the hardess texture which is 31.35 N, meanwhile brand D had the softess texture which is 5.58 N. Results on sensory evaluation obtained clearly showed that the panelists prefer the attribute of appearence, color, aroma, taste, texture (softness) and overall acceptability egg tofu brands A, D and E compared to brands B and C.

Keywords: Egg tofu; physico-chemical analysis; sensory evaluation

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*Corresponding author; email: aminahsens@yahoo.com