THE PRODUCTION PROCESS OF TOFU USING RAW MATERIALS TO KEEP QUALITY
Abstract
Indonesia is a tropical country where many communities work as farmers by using fertile soil. One of them is soybeans, soybeans can be processed into various foods and beverages, such as tofu, tempe and soybean juice. There are various methods of soybeans process, so that the quality is also various. Quality is the totality of facilities and characteristics of products or services that meet the needs, expressed or implied (Loh, 2001: 35). One of the most favorite foods of Indonesian people is tofu.
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References
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Kastyanto, FT.Widie, 1999, Membuat Tahu. PT Penebar Swadaya. Jakarta
Sarjono, Purbowatiningrum R Dkk. 2006, Profil Kandungan dan Tekstur Tahu Akibat Penambahan Fitat pada Proses Pembuatan Tahu. Jakarta.
Winarno, F.G, Srikandi Fardiaz dan Dedi Fardia, 1980, Pengantar Teknologi Pangan, PT Gramedia, Jakarta
Artaya, I Putu., 2018, Dasar-Dasar Manajemen Operasi dan Produksi, Narotama University Press, Surabaya.
Published
2018-03-09
How to Cite
Wicaksono, A., & Yuguslavia, D. (2018). THE PRODUCTION PROCESS OF TOFU USING RAW MATERIALS TO KEEP QUALITY. IJTI International Journal of Transportation and Infrastructure EISSN 2597-4769 PISSN 2597-4734, 1(2), 68-71. https://doi.org/10.29138/ijti.v1i2.634
Section
Articles
Copyright (c) 2018 IJTI (International Journal Of Transportation And Infrastructure)
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
