PENGARUH PENAMBAHAN TEPUNG AMPAS TAHU TERHADAP KADAR PROTEIN BOLU BATIK KUKUS

Abstract

The purpose of this study was to determine the effect of adding tofu dregs flour on the protein content of steamed batik cake and how the public's acceptance of steamed batik cake with the addition of tofu pulp flour. The purpose of this study was to determine the effect of adding tofu dregs flour on the protein content of steamed batik cake and how the public's acceptance of steamed batik cake with the addition of tofu dregs flour. This research was conducted using a quantitative experimental method with a single factor completely randomized design (CRD), namely the ratio of the addition of tofu dregs flour: wheat flour with a concentration (0%: 100%), (35%: 65%), (40%: 60%) , and (45% : 55%). The parameters measured were the protein content of the steamed batik cake and the acceptability or liking for the texture, color, aroma, taste, and overall of the steamed batik cake. The protein content test used the Kjeldahl method, while the acceptability used the hedonic test (preference). The data was processed using the one way ANOVA test, and if it had a significant effect, it was continued on the Duncan follow-up test. The results showed that the addition of tofu dregs flour in steamed batik cake had a significant effect on the protein content of the sponge. The highest protein content of steamed batik cake was P3 with a value of 9.088%, while the lowest protein content was found in the P0 treatment without the addition of tofu dregs flour. The acceptability of steamed batik sponge cake with the addition of tofu dregs flour shows that the taste, texture, color, and overall have a significant effect. While the aroma has no significant effect. The highest acceptance of taste was found in P1 (7,000) with the criteria of liking, the highest acceptance of aroma was P2 (6.0167) with the criteria of somewhat liking, the highest texture acceptance of P0 (7.2667) with the criteria of liking, the acceptance of color (6,500) with the criteria are rather like, the highest overall acceptance is P1 (6.5167) with the criteria being somewhat like close to like. The pH of the tofu dregs flour is 6.68, indicating the pH of the dregs flour is slightly acidic. The need for further tests on the nutritional content in more depth in steamed batik cakes.