how to choose a good tofu and tempe??

Development of food processing technologies have been developed in line with technological developments in Indonesia. Various attempts were made by food manufacturers to improve the quality of production. No exception to the tofu and tempeh. Unfortunately the knowledge of good quality products is still low, so the absorption of technology sometimes done with the "wrong" as for example in the use of preservatives or dyes.

In addition, the consumer society also encourages these errors. They prefer products that are brightly colored, rather than the natural color. This is due to their level of consciousness as the consumer is still low, so they have not been able to buy good quality products.

Dyes Natural vs. Synthetic Dyes

There are 2 (two) types of dyes commonly used in food processing, namely natural and synthetic dyes. All natural dyes can be used in food processing, but not so with synthetic dyes. Synthetic dyes are commonly used in food processing commonly called the "Food Colour".

In the processing of tofu and tempeh are frequently used dyes "yellow - orange" to color the product to make it more attractive. Typically used turmeric as natural dyes, but can also use synthetic dyes, the origin is still in the group of Food Colour.

The tofu and tempeh usually prefer to use natural dyes instead of synthetic dyes, because it's easier and generating a brighter color. However, sometimes dyes are used instead of "Food Colour" instead of paint or fabric dye that can harm the body when consumed.

Visual detection of the Shadow "Non Food Colour"

As security measures are best to eat tofu and tempeh are not colored. Or if colored, preferably using natural dyes, it is guaranteed no harm. But how do I distinguish natural dyes and dye Non Food Colour??

With melita characteristics, it can be taken measures such as detection of visually observing the color, usually colored with saffron know that there will be little clumps on the surface, in addition to the aroma will be easily recognizable because of saffron-scented.

Visual characteristics that can be used as a benchmark in choosing tofu and tempeh in the market, are as follows:
Natural Dyes:
1. Color rather gloomy
2. Easily soluble in water
3. Dyes require more (less able to paint well)
4. Take a long time to seep into the product

Non Food Dyes Colour:
1. All bright colors
2. Not easily soluble in water
3. Requires less dye, because of the low concentration was able to paint well.
4. Quickly absorbed into the product

Know that is colored with the dye "Non Food Colour" will be bright at all, because the dye quickly absorbed into the product. The vessel is usually the place or will be a strong yellow color that's hard to be removed even after washing. Likewise if we hold, then the dye will remain attached to the former.


Formalin and Tofu

From the results of laboratory tests of some products out on the market, also found out that contain formaldehyde. Although the use of formalin to preserve food has been banned, but as easy to get formalin in the market, the artisans know clandestinely keep using it. But as a consumer good, we can avoid the idea that mengndung formalin smell her way.

Formalin somewhat fragrant and pungent smell, although in low concentrations. In addition, the texture will be tougher than the idea that it does not contain formaldehyde.

How to choose a good tofu and tempeh!

1. Choose tofu and tempeh are not colored

2. If you really like tofu and tempeh colored observe carefully, if the color is too bright or flashy you should not choose, because that's the sign of dye used is a dye "Non Food Colour".

3. Especially in the know, kiss scent. If the idea of foreign-flavored, slightly fragrant and pungent, it's a sign out formalin.

4. To find out whether the idea is still fresh, hold on to its surface. Know that is not fresh anymore, but the aroma changes, too slimy surface.

5. As a security measure, if you want to preserve tofu or tempeh, can be done in a way put in the refrigerator. This method can preserve the idea until approximately 5 days. It can also be boiled, then soaked in hot water, and water every 12 hours marinade replaced with a new hot water. This way out can hold approximately for 4 days.