PEMANFAATAN TEPUNG TEMPE DALAM PEMBUATAN COOKIES KAYA PROTEIN DAN SERAT

Abstract

Decreasing in protein consumption and low consumption of fber was one of the nutritional
problems in the community, especially in young adults. One of solutions to solve its problem,
namely by making food products with a source of protein and fber derived food ingredients such
as flour. The purpose of this study was to examine the use of tempeh flour as a substitute
material in the production of cookies as a food product with a source of protein and fber. The
amount was, i.e. 70%, 80% and 90% of tempeh flour that had substituted to wheat flour.
Organoleptic test with semi-trained panelists had done to elect the best cookies formula. This study
used complete randomized experimental design (CRD) with one factor and two replications. The
results of this study is higher substitution of tempeh flour to wheat flour would produce lower
quality of color, texture, flavor and aroma of cookies and lower panelist preference level of color,
texture, flavor and aroma of cookies. Based on the hedonic product quality assessment,
the elected cookies with 70% substitution of tempeh flour has brown color, slightly crunchy
texture, slightly sweet taste and dominant of tempeh aroma. The elected cookies product in
100 grams contains 506,8 kcal of energy, 37,2 grams of carbohydrtares, 23,35 grams of protein,
29,4 grams of fat and 9,98 grams of dietary fber.