Asam Sunti is one type of spice that only exists in the province of Aceh, made from star fruit wuluh by drying and fermentation repeated for 5 days. The resulting waste is called Ie Asam Sunti, which is only used as food stirrer or as a spice of grilled fish, especially in Pidie district. The injectable acids used in this study were from starfruit fermentation results collected until day 4. This study aims to utilize waste Ie Asam Sunti as an alternative to natural agglomeration and preservative tofu. The process optimization using Surface Response Method of Central Composite Design with Minitab 14 software shows that the regression model is significant to the model and interaction between factors with Pvalue is less than 0.005. The optimum conditions were obtained at volumes of Ie Asam Sunti 150 mL, 5 hours soybean soaking time and 25 minutes of clotting time obtained 121-135% knowl, protein content (12.57-14.15)% and texture (395,71-.459,65 ) gr with a very good taste. Protein content was tested by Kjeldahl method, texture tested using LFRA Texture Analyzer and taste organoleptic tested with untrained panelists of 25 people.