V. KESIMPULAN DAN SARAN
5.2 SARAN
Proses koagulasi memiliki pengaruh yang besar terhadap mutu produk curd, khususnya karakateristik tekstur. Karakteristik koagulan dan kondisi koagulasi menentukan kemampuan protein membentuk matriks curd dan memerangkap komponen lain yang berpengaruh terhadap tekstur curd. Selain itu, penelitian dasar mengenai koagulasi protein kacang-kacangan, khususnya kedelai, menggunakan koagulan whey (biang tahu) belum banyak dilakukan. Koagulan whey sendiri adalah salah satu koagulan yang paling banyak digunakan oleh industri kecil dan menengah tahu di Indonesia. Melalui hasil penelitian ini, perlu dilakukan:
a. Penelitian lanjutan mengenai komposisi asam dalam koagulan whey tahu (biang tahu) dan pengaruhnya terhadap proporsi fraksi protein pembentuk curd
b. Pengamatan scanning electron microscopic (SEM) struktur matriks curd yang terbentuk dari perlakuan umur koagulan whey tahu dan suhu awal proses koagulasi.
c. Penelitian untuk mengetahui faktor yang mempengaruhi proses koagulasi menggunakan koagulan whey tahu selain pH koagulan whey tahu dan suhu awal proses koagulasi.
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