?url_ver=Z39.88-2004&rft_val_fmt=info%3Aofi%2Ffmt%3Akev%3Amtx%3Adc&rft.title=PENGARUH+KONSENTRASI+KACANG+KEDELAI%0D%0ALOKAL+(Glycine+max+L.)+TERHADAP+KARAKTERISTIK%0D%0ASENSORI+EGG+TOFU&rft.creator=PUTI%2C+ASHSHAFA+WISRA&rft.subject=600+Teknologi+(ilmu+terapan)&rft.subject=630+Pertanian+dan+teknologi+yang+berkaitan&rft.description=Penelitian+ini+bertujuan+untuk+mengetahui+sifat+sensori+terbaik+dari+pengaruh+konsentrasi+kacang+kedelai+(Glycine+max+L.)+terhadap+egg+tofu.+Rancangan+percobaan+ini+menggunakan+metode+Rancangan+Acak+Kelompok+Lengkap+(RAKL)+faktor+tunggal+dengan+konsentrasi+kacang+kedelai+5+taraf%2C+P1+(50+g%2F500+ml)%2C+P2+(100+g%2F500+ml)%2C+P3+(150+g%2F500+ml)%2C+P4+(200+g%2F500+ml)%2C+P5+(250+g%2F500+ml).+Parameter+pengamatan+yang+dilakukan+yaitu+uji+sensori+(tekstur%2C+aroma%2C+rasa%2C+dan+warna)+dan+uji+hedonik.+Data+yang+diperoleh+dilakukan+uji+barlett%2C+uji+tuckey%2C+analisis+ragam%2C+dan+uji+lanjut+BNJ+5%25.+Penggunaan+konsentrasi+kacang+kedelai+150+g+menjadi+perlakuan+terbaik.+Berdasarkan+pengamatan+diperoleh+egg+tofu+dengan+tekstur+agak+mudah+hancur%2C+aroma+khas+telur%2C+rasa+gurih%2C+warna+putih+kekuningan%2C+serta+rasa+dan+aroma+yang+lebih+disukai+oleh+panelis.+%0D%0A%0D%0AKata+kunci+%3A+kacang+kedelai%2C+egg+tofu%2C+uji+sensori%2C+uji+hedonik.%0D%0A%0D%0A%0D%0A%0D%0A%0D%0AThis+study+aims+to+determine+the+best+sensory+properties+of+the+effect+of+soybean+(Glycine+max+L.)+concentration+on+egg+tofu.+This+experimental+design+used+the+Completely+Randomized+Block+Design+(CRBD)+method+with+a+single+factor+with+concentration+soybeen+5+levels%2C+P1+(50+g%2F500+ml)%2C+P2+(100+g%2F500+ml)%2C+P3+(150+g%2F500+ml)%2C+P4+(200+g%2F500+ml)%2C+P5+(250+g%2F500+ml).+The+observation+parameters+carried+out%0D%0Awere+sensory+tests+(texture%2C+aroma%2C+taste%2C+and+color)+and+hedonic+tests.+The+data+obtained+were+tested+by+the+Barlett+test%2C+Tuckey+test%2C+analysis+of+variance%2C+and+further+BNJ+5%25+test.+The+use+of+150+g+soybean+concentration+was+the+best+treatment.Based+on+observations%2C+egg+tofu+was+obtained+with+a+texture+that+was+easily+destroyed%2C+a+distinctive+egg+aroma%2C+a+savory+taste%2C+a+yellowish+white+color%2C+and+a+taste+and+aroma+that+were+preferred+by+the+panelists.%0D%0A%0D%0AKeywords%3A+soybeans%2C+egg+tofu%2C+sensory+test%2C+hedonic+test.&rft.publisher=PERTANIAN&rft.date=2025-01-08&rft.type=Skripsi&rft.type=NonPeerReviewed&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F81892%2F1%2Fabstrak%2520shafa.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F81892%2F2%2Fskripsi%2520full%2520shafa.pdf&rft.format=text&rft.identifier=http%3A%2F%2Fdigilib.unila.ac.id%2F81892%2F3%2FSkripsi%2520full%2520tanpa%2520pembahasan.pdf&rft.identifier=++PUTI%2C+ASHSHAFA+WISRA++(2025)+PENGARUH+KONSENTRASI+KACANG+KEDELAI+LOKAL+(Glycine+max+L.)+TERHADAP+KARAKTERISTIK+SENSORI+EGG+TOFU.++PERTANIAN%2C+UNIVERSITAS+LAMPUNG.+++++&rft.relation=http%3A%2F%2Fdigilib.unila.ac.id%2F81892%2F