The effect of adding of tofu dregs flour on the physicochemical characteristics of shake flower cookies

Wayuni Rahmawany,Sentosa Ginting,B Bhandari,N.D.M Romauli,K.N Sinamo,E Yusraini,E Julianti,S Addina,Ardiansyah Ardiansyah,A Hilman,U Santoso,E Syahputra Harahap

doi:10.1051/e3sconf/202133201003

Abstract

The purpose of this study was to determine the effect of the addition of tofu dregs flour on the physicochemical characteristics of shake flower cookies. The analysis was carried out using a non-factorial completely randomized design with a ratio of tofu pulp flour: rice flour, namely 100% rice flour (control), 10%: 90%, 20%: 80%, 30%: 70%, 40%: 60%, 50 % : 50%. Shake flower cookies significantly affects moisture content, crude fiber content, color hedonic value, taste, aroma, texture, and general acceptance. The shake flower cookies with the best treatment was found in the ratio of tofu dregs flour: rice flour (10%: 90%) and a total dietary fiber test was carried out.

Highlights

Indonesian people like soybeans because they provide many benefits so that the need for soybeans in Indonesia is large
Soybeans are widely used as raw materials for other preparations such as making tofu and tempeh because contain a fairly large protein, which is 36.49% in 100 g of soybeans [1]
Dried tofu dregs are more beneficial than wet tofu dregs because the moisture content in dry tofu dregs is low leading to a relatively long shelf life

Summary

Introduction

Indonesian people like soybeans because they provide many benefits so that the need for soybeans in Indonesia is large. Soybeans are widely used as raw materials for other preparations such as making tofu and tempeh because contain a fairly large protein, which is 36.49% in 100 g of soybeans [1]. The tofu industry can produce a large amount of soybean waste because the manufacture of tofu only uses juice from soybeans. The tofu processing waste, namely tofu dregs, can be reused into other raw materials [2]. Tofu dregs was the waste obtained when processing tofu which has a solid form [3]. The protein composition in tofu dregs is still quite large because at the time of processing tofu not all protein can be extracted [4]. Based on its nutritional content, tofu dregs can be used as a source of protein. The tofu dregs can be reused for processing into flour

Objectives

Methods

Conclusion