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Atribut kualitas
Pengunaan yang diinginkan
miso, natto, soy milk, soy sauce, tempeh, tofu
Warna hilum
buff
Berbagai macam ukuran
Medium
G/100 Berbagai jenis benih
16.67
Kelompok kematangan
3.4
Komposisi
11s/7s Ratio
2.39
Protein
13%
33.89
Minyak
13%
21.14
Sucrose db
4.8
Raffinose db
0.92
Stachyose db
6.75
Lysine
6.73%
Asam amino esensial
14.52%
11s/7s (Glycinin & β-conglycinin) data was determined using gel electrophoresis. Protein was extracted from soybean samples and the concentration standardized. Protein was separated on gradient SDS-PAGE gels, then stained, and protein subunits analyzed using imaging software to create the level of proteins and subsequent ratio of 11s and 7s storage proteins.
Isoflavone Data
Daidzin
0.64
Glycitin
0.1
Genistin
0.9
Total Isoflavones
1.67
Tahu & Susu kedelai
Kapasitas penyerapan air
4.94
Imbal hasil susu kedelai
15.58
Brix index
8
Warna susu kedelai
L
82.03
Warna susu kedelai
A
-4.02
Warna susu kedelai
B
14.12
Imbal hasil tahu
3.7
Warna tahu
L
89.17
Warna tahu
A
-1.9
Warna tahu
B
16.87
Kekerasan tahu
Kekenyalan tahu
0.974
Kepadatan tahu
0.65
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
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