SARAN

Proses pelarutan curd merupakan tahapan yang kritis dalam analisis protein curd menggunakan elektroforesis. Persentase pita protein yang terbentuk pada gel elektroforesis diduga dipengaruhi oleh

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nilai persen recovery pelarutan. Sehingga masih diperlukannya penelitian lanjutan mengenai proses pelarutan curd yang mampu melarutkan curd dengan nilai persen recovery yang tinggi (± 75%).

Analisis terhadap profil protein sebaiknya dilakukan pada kacang kedelai, susu kedelai, whey dan curd. Hal tersebut dilakukan untuk melihat secara keseluruhan perpindahan protein dalam proses koagulasi. Selain itu perlakuan yang digunakan lebih baik menggunakan 5-6 titik, sehingga trend perubahan dapat dilihat lebih lanjut. Pengaruh kadar air curd terhadap tekstur curd dapat dikaitkan dengan struktur curd yang terbentuk, sehingga dapat dilakukan penelitian lebih lanjut mengenai struktur curd secara mikroskopis menggunakan scanning electron microscopic (SEM) mengingat pengaruh kadar air yang sangat signifikan.

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