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
Diserahkan:
2 September 2009 / Diterima: 2 Februari 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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*Pengarang
untuk surat-menyurat; email: aminahsens@yahoo.com
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