Varitas
Varitas

e21Y989 (2021)

Current Sample Year 2020 2021
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Atribut kualitas

Pengunaan yang diinginkan
tofu, miso, soy milk
Warna hilum
white, yellow, clear
Berbagai macam ukuran
Average
G/100 Berbagai jenis benih
19
Kelompok kematangan
2.1

Komposisi

Protein 13%
37.69
Minyak 13%
17.98
Sucrose db
4.2
Raffinose db
1
Stachyose db
2.8
Lysine
6.7
Asam amino esensial
14.2


Isoflavone Data

Daidzin
0.83
Glycitin
0.06
Genistin
0.95
Total Isoflavones
1.84

Tahu & Susu kedelai

e%
9.33
Kapasitas penyerapan air
1.44
Imbal hasil susu kedelai
7.97
Brix index
6.9
Warna susu kedelai L
83.3 ± 0.2
Warna susu kedelai A
-4.5 ± 0
Warna susu kedelai B
15 ± 0
Imbal hasil tahu
2.92
Warna tahu L
92.4 ± 1
Warna tahu A
-2.0 ± 0.0
Warna tahu B
16.6 ± 0.3
Kekerasan tahu
2672 ± 132
Kekenyalan tahu
0.97 ± 0.01
Kepadatan tahu
0.51 ± 0.02

Water uptaking (kg/kg soybean d.b.): soaked soybean/soybean seeds (d.b.)
Soy milk yield (kg/kg soybean d.b.): soymilk output/soybean seeds (d.b.)
Tofu yield (kg/kg soybean d.b.): Tofu output/(soymilk input/soymilk yield)
Firmness (g/force): The force need to added on tofu on certain deformation
Cohesiveness: How well the tofu withstands a second deformation relative to its resistance under the first deformation
Springiness (mm): How well a tofu physically springs back after it has been deformed during the first compression and has been allowed to wait for the target wait time between strokes

To learn more about how these tofu/soymilk samples were analyzed, click here




e21Y989 Sampel (2021)

Varitas
Sampel e21Y989

202198040007

Atribut kualitas

Pengunaan yang diinginkan
tofu, miso, soy milk
Warna hilum
white, yellow, clear


Ukuran
Average
G/100 Benih
19
Protein 13%
37.69
Minyak 13%
17.98

Komposisi

Protein 13%
37.69
Minyak 13%
17.98
Sucrose db
4.2
Raffinose db
1
Stachyose db
2.8
Lysine
6.7
Asam amino esensial
14.2


Isoflavone Data

Daidzin
0.83
Glycitin
0.06
Genistin
0.95
Total Isoflavones
1.84