PEMANFAATAN TEPUNG AMPAS TAHU DALAM PEMBUATAN KUE STICK

Abstract

Tofu waste is a by-product of the tofu making process. Tofu waste utilisation needs to be optimised as a mixed food (substitution) for basic foodstuffs on food processing. However, wet tofu waste is easily damaged and decayed so that further handling is needed to increase the shelf life of tofu waste and is more flexible in use, for example by making it into flour. One of the processed foods from wheat flour which can be substituted with tofu flour is Stick Cake. This study aims to look at the effect of stick cake substitution with tofu flour at a range of 25%, 50% and 75% on scoring and hedonic tests. Using a single-factor of Complete Randomized Design (RAL), by four levels of tofu flour substitution treatment with three replications, 12 treatments were obtained. The results of the study were in the form of data of hedonic test results towards the preference level of stick cookies using tofu waste flour substitution. The more preferred stick cookies was the substitution variation of 25% tofu flour with the colour characteristic was fairly brown (2.57), slightly tofu waste flour aroma (2.43), slightly tofu waste tasted (2.38), and crispy texture (3.76).