PENGARUH SUBTITUSI TEPUNG AMPAS TAHU DAN TERIGU PADA KERUPUK TERHADAP KUALITAS HEDONIK DAN KANDUNGAN GIZI

The Effect of Substituting Tofu Dregs and Wheat Flour in Crackers on Hedonic Quality and Nutritional Content

Abstract

Crackers are a popular and popular food among people. Tofu dregs are often considered waste with low economic value and are easily damaged. In fact, tofu dregs have quite a high protein content. This research aims to determine the protein content in tofu dregs flour crackers and the results of hedonic tests on these products. The four treatments tested were: (K) control 100% wheat flour, (P1) 40% tofu dregs flour, (P2) 50% tofu dregs flour, (P3) 60% tofu dregs flour. The hedonic test results show that for the parameters of crispness, color and taste, P2 is most preferred with average values ​​of 5,81% and 5.68% respectively. In terms of aroma parameters, control is preferred with an average value of 5,48%. In terms of shape parameters, P3 is preferred with an average value of 5,21%. For taste parameters, P2 was preferred with an average value of 5,65%, although control was also preferred with an average of 5,8%. The chemichal test results showed the highest protein content in P3 with an average of 17,10%, while the control had the lowest with 5.84%. The highest moinsture content was in the control with an average of 4,74%, and the lowest was in P3 with 4,5%. The overall assessment showed that crackers with 50% tofu dregs substitution (P2) were most preferred.