EKSPERIMEN PEMBUATAN COOKIES SEMPRIT SUBTITUSI TEPUNG AMPAS TAHU

Abstract

This study aims to obtain the best formulation of wheat flour substitution with tofu pulp flour in the manufacture of cookies containing crude fiber 4.1 g. The research was conducted by experimental methods using a complete randomized design with three replications. The treatment in this study is the ratio of flour and pulp know 75%: 25%, 50%: 50%, and 25%: 75%. The data were analyzed statistically using Experimental Test Analysis. The results of the analysis showed that the ratio of 75% wheat flour and pulp flour was 25% preferred in terms of color, aroma and taste. The best characteristics of cookies based on descriptive tests are golden yellow, better than tastes that taste tasteless, and crunchy / crisp texture.