Effects and characterization of different soybean varieties in yield and organoleptic properties of tofu

Tofu is a soft food made from soybean processing. Soybeans are made up of two types of Genetically Modified Organism (GMO) and non-Genetically Modified Organism (non-GMO). Transgenic soybeans are soybeans that undergo genetic changes for a specific purpose. Non-transgenic soybeans that do not undergo genetic changes. The purpose of this study was to analysis of the effect of raw material soybeans on yield, protein content, and water content, amino acid type, and organoleptic properties of tofu. This study uses two types of soybeans to make tofu, namely transgenic soybeans (Lotus USA) and non-GMO (Anjasmoro). Its methods include soybean soaking, soy milk peeling, filtration, heating, coagulation, and squeezing. The results showed the yield and tofu protein of non-transgenic soybeans were higher than transgenic. The non-transgenic soybean water content is lower than transgenic. The taste and aroma of non-transgenic soybeans are superior to that of transgenic soybeans because they are more savory and smell typical of soybeans, for the texture and color of tofu transgenic soybeans are superior to non-transgenic soybeans. Tofu of non-transgenic soybeans has lower levels of the essential amino acids arginine, phenylalanine, and leucine than transgenic. But tofu of non-transgenic soybeans has higher levels of the non-essential amino acid glutamic than transgenic.