V. KESIMPULAN DAN SARAN
5.2 SARAN
Penelitian ini menggunakan tahu-tahu yang terdapat di pasaran yang ada di Indonesia, khususnya di wilayah Bogor. Tahu yang dipilih memiliki tipe yang bervariasi, yaitu silken, silken egg, silken egg and shrimp, hard dan soft. Maka dari itu diperlukan penelitian lanjutan yang mengelompokkan tahu sesuai dengan tipe-tipe tahu tersebut. Dengan demikian subunit protein tahu dapat dibandingkan dengan tingkat elastisitas dan daya kunyah sesuai dengan tipe tahunya. Selain itu, untuk tahu tipe silken egg dan silken egg and shrimp dibutuhkan juga penelitian lanjutan untuk memisahkan antara protein kedelai dengan protein dari telur dan udang. Dengan adanya pemisahan tersebut, maka dapat dilihat juga kadar protein yang berasal dari telur dan udang tersebut dan pengaruhnya terhadap tingkat elastisitas dan daya kunyah tahu.
Untuk penelitian selanjutnya, diperlukan juga kunjungan ke pabrik pembuatan tahu-tahu yang terpilih dalam kelompok elastisitas dan daya kunyah, sehingga dapat diketahui bagaimana proses pembuatan tahu-tahu tersebut. Dengan demikian akan diketahui kondisi koagulasi baik suhu, pH, maupun perlakuan lainnya beserta dengan jenis koagulan dan bahan lain apa saja yang digunakan dalam pembuatan tahu oleh produsennya. Pada akhirnya dapat diketahui korelasi antara perbedaan kondisi koagulasi, perlakuan, jenis koagulan dan bahan lain yang ditambahkan terhadap tingkat elastisitas dan daya kunyah.
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