Entry-level variety with stable characteristics used in Indonesia to make tempeh.
| Protein | 38.5% |
|---|---|
| Total sugar | 11.2% |
| Suchrose | 7.6% |
| Stachyose | 2.9% |
| Moisture | 5.4% |
| Seed color | 47.3% |
| Oil color | N/A |
| Weight hundred seeds% | 16.2 |
| HunterLab Color | L : 60.0 a : 7.8 b : 29.8 |
| Sample weight | 274.6g |
|---|---|
| Dry matter (DM) | 259.7g |
| Water Uptake Factor (as-is) | 1.7g/g bean |
| Water Uptake Factor (DM basis) | 2.5g/g bean |
| Yeild (Protein basis) | 10.3kg tofu/kg protein |
|---|---|
| Yeild (DM basis) | 4.0kg tofu/kg bean |
| Boiling test | N/A |
| HunterLab Color | L : a : b : |
| HunterLab Color | N/A |
|---|---|
| Brix | N/A |