Process optimization, texture and microstructure of novel kelp tofu by Xianjiang Ye, Li Chen, Zhichen Su, Xiaojuan Lin, Jicheng Chen

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Emulsifying Properties of Dried Soy-Whey, Dried Tofu-Whey, and Their Isolated Proteins by Sobral Pablo A., Ossa J. Sebastian Henao, Palazolo Gonzalo G., Wagner Jorge R.

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Tofu Wastewater Recovery for β-glucan Production by Pichia norvegensis and Candida tropicalis by Deidita Nafisa Wahyudi, Gemilang Lara Utama, Andri Frediansyah

“…This study aims to determine the applicability of tofu wastewater as a medium for yeast growth and to determine the optimal growth time of yeast to produce β-glucans, as well as the yield and characteristics of β-glucans extract. …”
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Comparative effect of boiling, microwave and ultrasonication treatment on microstructure, nutritional and microbial quality of Tofu by Abiola Folakemi Olaniran, Faith Oluwatoyosi Agaja, Oluwatobi Victoria Obayomi, Seno Isidore Ebong, Adekunbi Adetola Malomo, Olubukola David Olaniran, Oluwakemi Christianah Erinle, Stephen Olugbemiga Owa

Subjects: “…Tofu…”
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Effectiveness of Low-Deacetylation-Degree Chitosan as an Edible Coating for Apples, Tofu, and Tilapia Fillets by Ramadhan Wahyu, Tiftazani M. Haekal, Heri Suseno Sugeng, Septiyani Irawan Azizah, Astriyani Aisyah, Mahardika Vania, Sintia Armi Fuji, Silaban Rosella, Dewi Ghaisani Aatikah, Firdaus Zahrotul, Nasution Muheri Indra Aja, Butler Kyle, Suleiman Omar Abdulla

“…Food products like fish, fruits, and tofu are highly perishable, with quality degradation being a significant concern during storage. …”
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The feasibility study of natural pigments as food colorants and seasonings pigments safety on dried tofu coloring by Wei-Sheng Lin, Pei Hua He, Chi-Fai Chau, Bo-Kang Liou, Shiming Li, Min-Hsiung Pan

“…It showed the possibility of them as food colorants on dried-tofu. Keywords: Natural colorants, Dried-tofu, The coloring from liquid phase system to solid phase system on dried-tofu…”
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Life cycle assessment and life cycle cost of tofu production and its extended recycling scenario by S. Hartini, A.N. Fatliana, N.U. Handayani, P.A. Wicaksono, B.S. Ramadan, T. Matsumoto

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A novel approach to improving the quality of whole-cotyledon tofu by control-released coagulant and the role of fiber by Mengnan Gao, Chunxia Dong, Yanqiu Yuan, Qian Ju, Sibo Zhao, Yayun Hu, Guangzhong Luan

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Transforming Tofu Quality Control: Integrating Statistical Process Control, Ishikawa, and Interpretive Structural Modeling for Superior Outcomes by DWI IRYANING Handayani, Qurtubi

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Karakteristik sosis berbahan dasar jamur tiram putih (Pleurotus ostreatus) dan tahu serta penambahan tepung kacang merah (Phaseolus vulgaris L.) dan susu skim by Merkuria Karyantina, Ginza Desy Pramesti, Yustina Wuri Wulandari

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Analysis of vulnerability, its drivers, and strategies applied towards reducing the pastoral and agro-pastoral livelihood vulnerability to climatic shocks by Daniel Assefa Tofu, Tegegn Dilbato, Chalchisa Fana, Niguse Bekele Dirbaba, Gutu Tesso

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Analisis Efisiensi Box Fermentasi Oncom Tahu dengan Sistem Arduino by Meri Rahmi, Agus Sifa, Rachmatullah -

“…Tofu dregs are a by-product in the process of making tofu in solid form and are obtained from squeezed soybean pulp. …”
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Perbedaan Kadar Formalin pada Tahu yang Dijual di Pasar Pusat Kota dengan Pinggiran Kota Padang by Siti Ardina Sari, Asterina ., Adrial .

“…The number of samples of this study are 36 units consisting of 18 pieces of tofu samples derived from downtown market and 18 pieces of tofu samples derived from suburban market of Padang. …”
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Proximate analysis of animal feed from organic waste and effect on changes in body weight Gallus domesticus by Muhammad Rijal

“…The reaction of experimental animals to feed was determined using a stopwatch, as shown by the amount of time spent feeding.Results: The results showed that each type of feed had a different proximate profile, with the highest levels of protein, fat, ash, and water found in animal feed made from tofu waste; levels of calcium, vitamin B-12, and vitamin A content are found in animal feed made from a combination of tofu dregs and sago dregs. …”
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Identifikasi Jenis Biji Kedelai (Glycine Max L) Menggunakan Gray Level Coocurance Matrix (GLCM) dan K-Means Clustering by Rahmat Robi Waliyansyah

“…Abstract Soybeans are food crops that can be processed in various preparations, such as tempeh & tofu. Indonesia has many varieties of soybeans, both local and imported varieties. …”
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Implementasi Smart Economy Dalam Pemberdayaan Industri Kecil Menengah Kota Kediri Menuju Smart City by Caisar Pieter Vega Arwanto, Sri Wibawani

“…This is done because the City of Kediri has potential in the industrial sector, as well as many other potentials such as tourism, and typical Kediri products such as tofu and woven fabrics. The author uses a policy implementation model that can affect the success of implementation according to Van Metter and Van Horn. …”
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The Use of D-Optimal Mixture Design in Optimising Okara Soap Formulation for Stratum Corneum Application by Farrah Payyadhah Borhan, Siti Salwa Abd Gani, Rosnah Shamsuddin

“…Okara, soybean waste from tofu and soymilk production, was utilised as a natural antioxidant in soap formulation for stratum corneum application. …”
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Plant-based products: potential, production technology and challenges by Isabella Maciel Costa, Cosme Damião Barbosa, Nayana Hayss Araújo da Silva

“…Meat substitutes, such as tofu and soy protein, have long been consumed by the population. …”
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Dry matter, organic matter, crude protein, and crude fibre digestibility of local goats supplemented with herbs and humic acid by Dwatmadji Dwatmadji, Suteky Tatik, Soetrisno Edi, Situmorang Novi Yanti, Sitinjak Elsa Hotdiantama

“…All goats were given the same amount of Tofu waste, fermented Palm Oil Sludge, and grasses. …”
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The effect of interactive learning on nutritional knowledge among teachers, parents and students at primary schools in Central Java by Rachmawati Emma, Umniyatun Yuyun, Iqbal Nurmansyah Mochamad, Hidayati, Kharisma Saraswati Lia, Sahidin Didin, Sulistio Gohardi Virgo, Wulandari Eka

“…It assesses the knowledge of children, parents, and teachers regarding the components of a plate, protein sources, children's nutritional needs, children's ideal body weight, the significance of breakfast, the role of vitamins and vegetables, the benefits of tempeh or tofu, and proper handwashing techniques. Measurements were taken before and after the intervention. …”
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