Purwokerto (e-FoodTech Future) – Academician from the University of Nahdlatul Ulama (UNU) Purwokerto, Kavadya Syska said tofu dregs can be reprocessed into starch as an effort to process food without waste “zero waste food processing”.
“Soybeans processed into tofu will produce the main products in the form of tofu and waste products in the form of tofu waste and liquid waste,” Kavadya said in Purwokerto, Banyumas Regency, Central Java.
In an effort to achieve “zero waste food processing,” she said, then solid waste in the form of tofu pulp can be reprocessed into tofu flour and liquid waste can be used as biogas fuel.
“The tofu flour is very simple and quite easy in the manufacturing process. First, the tofu pulp is dried then after it reaches a certain moisture content, the dried pulp is ground,” Kavadya continued.
The size of flour, she said, is determined by sifting to get the desired size of flour or desired market.
Tofu flour, he said, has good nutritional content with a high amount of protein, followed by fat, carbohydrates, minerals, calcium, phosphorus, iron and vitamin B1.
Tofu flour can be made processed foods such as brownies, sponge cake and other local foods.
In addition to tofu pulp, she said, the same method can also be done for all other food processing.
Kavadya explained that food processing is a collection of methods and techniques used to convert raw materials into ready-to-consume food or become other food processing raw materials.
“Food processing requires a process that is not small, so it is very possible that there is waste from the process, and therefore, in order to increase competitiveness in food processing, zero waste food processing is important to study and get serious attention from all circles,” he said.
Link of the news: