ASSESSMENT OF TOFU CARBON FOOTPRINT IN BANYUMAS, INDONESIA - TOWARDS ‘GREENER’ TOFU
Sidharta, Sahirman; Ardiansyah, Ardiansyah · Universitas Negeri Yogyakarta
Tofu is famous as an alternate protein source. Comparing to Beef and Chicken based products; Tofu is indeed one of those promising foods which using less energy. Nevertheless it takes a lot of energy to turn fresh soy beans into tofu. It includes energy used for draining, grinding, cooking, extracting the soymilk, pressing the curd, cutting and …
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