Durability and Taste of Tofu with “Ie Asam Sunti” Coagulant

Abstract One of the special spices in the Province of Aceh that is not available except “Pliek U” is “Asam Sunti”. “Asam Sunti” is made from star fruit wuluh by means of drying in the sun and fermentation at night until the 4-5 days. Waste “Ie Asam Sunti” which can be used as a coagulating of soy protein and tofu preservatives because it contains some that are not contained in starfruit, among others: acids, citric, calcium citrate, flavonoids and anti-bacterial. The results showed that the “Ie Asam Sunti” can coagulating of soy protein into tofu, based on statistical analysis, Minitab software 14 optimal caking process at 5 hours immersion, 25 minutes coagulating time and volume of 250 ml “Ie Asam Sunti” get 120 - 140 % yield, content protein with the Kjedall tool obtained 6.89 – 10.54 %, the results of the microbial test showed the number of microbes <3APM / Gr and the test of the taste was very delicious.