Abstract
Kerupuk gembus or soy pulp crackers is an innovated snack product made from tapioca flour combined with gembus, solid waste of tofu production. Gembus contains high fiber and protein useful for enhance the fiber and protein content of foods. The aim of the experiment was to determine the suitable composition of kerupuk gembus and the use of additives in the kerupuk production. Formulation used were modified on the gembus ratio and the additives use. In the physical characteristics of kerupuk gembus, it showed significant difference in hardness and swelling ability between all formulations. The proximate results showed that kerupuk gembus contains high fiber ranged between 38.1 to 67.4%. From the sensory evaluation and triangle test, it showed that the kerupuk gembus quite liked by the panelists were kerupuk with gembus and tapioca flour 1:1 ratio with Sodium Tripolyphosphate (STPP) 0.5%w (A1), kerupuk with gembus and tapioca flour 1:1 ratio without any additives (A3), and kerupuk with gembus and tapioca flour 2:1 ratio without any additives (B3). Author suggested the best formulation for consumption was kerupuk with gembus and tapioca flour 2:1 ratio without any additives.
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