PROSES PRODUKSI TAHU ATB/RTB PADANG SUMATERA BARAT

Summary

This video, hosted by Mr. Tofu ATB, provides an in-depth look at the tofu production process at ATB RTB. It begins by detailing the careful selection of high-quality soybeans and the soaking process. The soybeans are ground, mixed, and then separated into soy milk and tofu pulp. The soy milk is cooked and poured into molds, where it’s pressed and shaped into tofu blocks. Throughout the process, the focus on cleanliness and the use of efficient steam technology ensures the production of high-quality tofu. The video concludes by showcasing the tofu’s journey to the market, highlighting the business’s commitment to quality and innovation.

Takeaways

• 😀 The main ingredient in tofu production at Tahu ATB RTB is high-quality soybeans, chosen for their ability to produce the best tofu.
• 😀 Soybeans are soaked in water for 2.5 hours before being moved to a grinding machine for a smooth and fine texture.
• 😀 The grinding process uses a small amount of water to achieve a fine, consistent texture in the soybean mixture.
• 😀 The ground soybeans are mixed evenly in a **mixer** to ensure uniform consistency before the separation step.
• 😀 The soy milk is separated from the soybean pulp using a **press machine**, which is essential for the next steps in tofu production.
• 😀 Tahu ATB RTB ensures that no soybean pulp (ampas tahu) is wasted; it is optimized for additional use and economic value.
• 😀 The soy milk is cooked to thicken it, which is an essential step before pouring it into the tofu mold.
• 😀 Tofu molds are lined with a clean cloth before being filled with the cooked soy milk to filter out excess water.
• 😀 After pouring the soy milk into the mold, it is pressed to extract excess water and shape the tofu to the desired texture.
• 😀 The tofu is cut into pieces after pressing, transferred to wooden containers, and is then ready for distribution.
• 😀 Tahu ATB RTB utilizes steam kettles as part of appropriate technology, enhancing both the efficiency and quality of tofu production.

Q & A

What is the main ingredient used in the tofu production process at ATB RTB?

The main ingredient used in the tofu production process at ATB RTB is high-quality soybeans.

How long are the soybeans soaked before being ground in the production process?

The soybeans are soaked for about 2.5 hours before being ground in the production process.

What is the purpose of adding water during the grinding process of the soybeans?

Water is added during the grinding process to ensure the soybeans are ground into a smooth texture.

How does the Miker machine contribute to the tofu production process?

The Miker machine mixes the ground soybeans thoroughly to ensure a uniform consistency in the soy milk.

What happens to the soy milk after it is separated from the soy pulp?

The soy milk is cooked to thicken it, and then it is filtered before being poured into tofu molds.

What is the purpose of the cloth lining in the tofu molds?

The cloth lining in the tofu molds helps filter out excess water from the soy milk during the molding process.

What role does the steam boiler play in the tofu production at ATB RTB?

The steam boiler, part of appropriate technology, provides the heat required for the production process, improving efficiency and tofu quality.

What is done to the tofu after it is molded and pressed?

After molding and pressing, the tofu is cut into pieces and transferred into wooden tubs, ready for market distribution.

How does ATB RTB ensure the tofu production process remains hygienic?

ATB RTB emphasizes cleanliness throughout the production process, with strict attention to hygiene at every stage of tofu making.

Where is the ATB RTB tofu production facility located?

The ATB RTB tofu production facility is located in Kuranji, Padang, West Sumatra.