Table 2.
Yield, turbidity and pH of tofu prepared with different black gar lic extract

Sample code1)	Yield (%)	Turbidity (%T)	pH
MC	26.56	15.75±1.06d2)	6.15±0.01h
BEM-A	26.45	17.13±0.64e	6.10±0.01g
BEM-B	24.02	27.23±0.99f	6.05±0.02f
BEM-C	26.64	67.63±1.11i	5.67±0.01b
BEM-D	26.66	62.13±0.68h	5.61±0.01a
SC	26.58	0.71±0.09a	6.02±0.02e
BES-A	25.71	6.23±0.12b	6.03±0.00e
BES-B	24.74	8.28±0.49c	6.01±0.02e
BES-C	26.64	60.17±1.44g	5.77±0.01d
BES-D	25.33	68.60±0.17j	5.72±0.01c

MC: Tobu using MgCl2 coagulant, BEM-A: Tobu using MgCl₂ coagulant and 1% black garlic extract, BEM-B: Tobu using MgCl₂ coagulant and 3% black garlic extract, BEM-C: Tobu using MgCl₂ coagulant and 5% black garlic extract, BEM-D: Tobu using MgCl₂ coagulant and 7% black garlic extract, SC: Tobu using deep ground sea-like water, BES-A: Tobu using deep ground sea-like water and 1% black garlic extract, BES-B: Tobu using deep ground sea-like water and 3% black garlic extract, BES-C: Tobu using deep ground sea-like water and 5% black garlic extract, BES-D: Tobu using deep ground sea-like water and 7% black garlic extract
a-j All values are mean±SD (n≥3), Means in same the column with different superscripts are significantly different by Duncans s multiple range test at p<0.05.