Abstract:White tofu is made from soybean seeds which has high protein content of 7.06 gram per 100-gram tofu and water of 8488%. The nature of tofu which contains much water and protein is a good medium for bacterial growth. Bacteria like Escherichia coli can cause spoilage in white tofu. High protein in white tofu has a short storage time so that it requires preservatives to inhibit the decay process. One of the natural ingredients which has antibacterial ability is garlic (Allium sativum). Allicin is the most potent … Show more
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