ANALISIS PROKSIMAT DAN UJI KESUKAAN PADA COOKIES DENGAN FORMULASI AMPAS TAHU

ATHIYYAH, NABILAH and Flora, Rostika (2021) ANALISIS PROKSIMAT DAN UJI KESUKAAN PADA COOKIES DENGAN FORMULASI AMPAS TAHU. Undergraduate thesis, Sriwijaya University.

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Abstract

Cookies is one of the most popular snacks in Indonesia. Cookies are widely enjoyed because of its benefit such as practical; have long shelf life; nutritious, contain protein and energy; it could also be enriched with vitamins and essential minerals. Despite having a long list of benefit, cookies mostly low in fiber since it is made from white flour, which is also low in fiber. Because of this reason, research need to be done to find ways to create high-fiber cookies; one of them is by using tofu pulp as white flour substitute. This research is done to determine the effect of substitution of tofu pulp with various range of percentage on cookies to its likeability and to analyze its carbohydrate, protein, fats, crude fiber, water, and ash contents. The object in this research is cookies with tofu pulp substitution with a percentage of 0% (control), 25%, 50%, and 75%. Data are collected by doing hedonic test on 30 semi-trained panelists who have knowledge about hedonic test, proceeded with proximate analysis on control sample and substituted cookies with the highest score in hedonic test. Hedonic test score are analyzed with Kruskall Wallis method and proceeded with Mann-whitney test; meanwhile, the proximate analysis results are analyzed with descriptive analysis. Result shows that there is a difference between each sample regarding its hedonic test score. Control sample is the most favored by panelists, while the 25:75 sample is the most favored among substituted cookies. Control sample’s carbohydrate content is 44,95%; protein 6,75%; fats 19,17%; crude fiber 21,04%; ash content 1,17%; and water content 7,03%. 25:75 sample’s carbohydrate content is 43,74%; protein 6,74%; fats 21,80%; crude fiber 23,50%; ash content 1,11%; and water content 8,79%. In conclusion, cookies with 25% of tofu pulp is the most favored sample, and proximate analysis result shows that there is difference in percentage of every indicator on control and substituted samples.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Uji Kesukaan, Analisis Proksimat, Ampas Tahu, Cookies, Serat
Subjects:	T Technology > TX Home economics > TX341-641 Nutrition. Foods and food supply
Divisions:	10-Faculty of Public Health > 13211-Nutrition Science (S1)
Depositing User:	Nabilah Athiyyah
Date Deposited:	21 Oct 2021 06:04
Last Modified:	21 Oct 2021 06:04
URI:	http://repository.unsri.ac.id/id/eprint/56088

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