PEMANFAATAN TEPUNG AMPAS TAHU PADA PEMBUATAN KUKIS MENGANDUNG MINYAK SAWIT MERAH
Abstract: This study aimed to
get the best formulation of substitution of wheat flour with okaraflour in
making of cookies containing red palm oil, judging from the content of
nutrients and organoleptic tests based on SNI 01-2973-1992. The research was
conducted with an experimental method using a completely randomized design with
four treatments and four replications. The treatment in this study were ratio
of wheat flour and okara flour 100%:0%, 75%:25%, 50%:50%, and 25%:75%. Data
were statistically analyzed by using Analysis of Variance and followed by
Duncan's New Multiple Range Test at level5%.Results of the analysis showed that
ratio of wheat flourand okara flour significantlyaffected on moisture, ash,
protein,and crude fiber content as well as descriptive and hedonic sensory test
of the cookies. Based on this research, the best treatment wasratio of wheat
flourand okara flour 75%:25% which hadmoisture 2.37%, ash 1.62%, protein
6.21%,and crude fiber content 3.80%.Characteristics cookies of best treatment
based on descriptive test was golden
yellow color, rather beany flavor, rathertofu tasteless, and crunchy texture.
Penulis: Apriadi Kaahoao,
Netti Herawati, Dewi Fortuna Ayu
Kode Jurnal: jppertaniandd170145
