Characteristics of Silk Tofu with Chitosan Edible Coating During Storage

Abstract

Silk tofu is a soybean-based food that is widely consumed by Indonesian people. However silk tofu is a food that is highly perishable, this means that silk tofu cannot last long. Preservation of silk tofu is necessary so that the shelf life and durability of silk tofu is longer. One way to naturally preserve silk tofu uses chitosan as an edible coating. This research was conducted to determine the best treatment for applying chitosan edible coating by exploring the characteristics of silk tofu during storage to extend the shelf life of silk tofu. This research was designed using a Completely Randomized Design (CRD) with two factors consisting of 10 treatments and 3 repetitions. The treatment applied was using various chitosan concentrations of 0.5%, 1%, and 1.5% and using soaking times of 5, 10, and 15 minutes. The research results showed that applying chitosan edible coating to silk tofu with variations in concentration and soaking time produced different characteristics of silk tofu based on the results of color, water content, pH and organoleptic tests. The best type of treatment based on the effectiveness index test is silk tofu 1%; 10', that is silk tofu with a chitosan concentration of 1% and a soaking time of 10 minutes with a yield value of 0.823. Silk tofu 1%; 10' on day 8 has color test results L: 90.8; color b: 11.5; water content: 73.34%; pH: 5.54; organoleptic color: score 6; aroma: score 6; texture: score 5.5; and overall: score 6.