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.
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