| dc.description.abstract | Cleaner production done by waste minimization accordance the standards. The quality of soybean
curda produsct such as protein contents. The specification of quality waste are BOD, COD, TSS, and pH.
To making a soybean curda divided into milling, cooking, screening, conglomeration, and
touchdowning process. Tender soybean milled with warm water in composition 1: 2 and 1 : 4. Warm
water was added in the milling process. Poridge soy bean cooked for 10 minutes. In the hot condition
porridge soy bean filtered. Soy bean milk coagulated by added concentration of acetic acid (1% and 5%).
Soybean curda made in in the hot condition. Poridge soy bean placed in the mold for 10-15 minutes until
hardness. The variable of research are time of cooking, time of submersion, percentage of composition,
and composition of acetic acid.
The optimum process condition are time of cooking (4hours), time of submersion (4 hours) and
the consentration of submersion of acetic acid (5%). The protein content is 18,98%, BOD is 2,800 mg/L,
COD is 3,864 mg/L, TSS is 2,900 mg/L, and pH of 4.2. | in_ID |
