Atribut kualitas

Pengunaan yang diinginkan
tofu, miso, soy milk, soy sauce
Tipe
non-GMO
Warna hilum
white, yellow, clear
Berbagai macam ukuran
Average
G/100 Berbagai jenis benih
17.03
Kelompok kematangan
3.00

Komposisi

Protein 13%
41.625
Minyak 13%
16.585
Sucrose db
2.615
Raffinose db
1.32
Stachyose db
4.22
Lysine
3.175
Asam amino esensial
14.005

Tahu & Susu kedelai

e%
11.62
Kapasitas penyerapan air
1.44
Imbal hasil susu kedelai
7.85
Brix index
8.7
Warna susu kedelai L
82.3 ± 0
Warna susu kedelai A
-5.1 ± 0
Warna susu kedelai B
16.5 ± 0
Imbal hasil tahu
3.07
Warna tahu L
91.9 ± 0.6
Warna tahu A
-2.6 ± 0.0
Warna tahu B
18.8 ± 0.1
Kekerasan tahu
4200 ± 584
Kekenyalan tahu
0.95 ± 0.02
Kepadatan tahu
0.64 ± 0.06

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




BG38a Sampel (2020)

Varitas
Sampel BG38a

202098001018

Atribut kualitas

Pengunaan yang diinginkan
tofu, miso
Tipe
non-GMO
Warna hilum
white, yellow, clear


Ukuran
Average
G/100 Benih
16.04
Protein 13%
40.32
Minyak 13%
17.32

Komposisi

Protein 13%
40.32
Minyak 13%
17.32
Sucrose db
2.64
Raffinose db
1.14
Stachyose db
4.11
Lysine
6.45
Asam amino esensial
13.95
Varitas
Sampel BG38a

NCI-52

Atribut kualitas

Pengunaan yang diinginkan
tofu, soy milk, miso, soy sauce
Tipe
non-GMO
Warna hilum
white, yellow, clear


Ukuran
Average
G/100 Benih
18.02
Protein 13%
42.93
Minyak 13%
15.85

Komposisi

Protein 13%
42.93
Minyak 13%
15.85
Sucrose db
2.59
Raffinose db
1.50
Stachyose db
4.33
Lysine
6.35
Asam amino esensial
14.06