Utilization of okara for potato doughnut

Siswadi, Jessica (2012) Utilization of okara for potato doughnut. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Okara or soy residue is a by-product of bean curd processing. It is generally treated as waste or livestock feed. Okara is actually a good source of protein and dietary fiber. By utilizing okara in doughnut, protein and dietary fiber can be added into potato doughnut and okara waste can be put in a good use. The objective of this research is to utilize the okara in addition of wheat flour and mashed potato in the doughnut. This research was conducted with two factors, okara powder percentage (0, 5, 10, 15, and 20%) and particle size (coarse – 1 mm, fair – 500 μm, and fine – 180 μm). The results showed that higher percentage of okara results in darker crust and crumb color, higher beany aroma and taste, denser texture, and lower overall acceptance of potato doughnut with okara addition. Based on the overall acceptance, 5% okara powder addition in potato doughnut gained the best acceptance. The fine okara powder (180 μm) was the best particle size for utilization in potato doughnut. The utilization of okara for potato doughnut did increase the protein and dietary fiber content.

Item Type: Thesis (Bachelor)
Creators:
CreatorsNIMEmail
Siswadi, JessicaNIM03420080059UNSPECIFIED
Contributors:
ContributionContributorsNIDN/NIDKEmail
Thesis advisorKardono, Leonardus Broto SugengUNSPECIFIEDUNSPECIFIED
Thesis advisorWijaya, Julia RatnaNIDN305076905UNSPECIFIED
Uncontrolled Keywords: Okara; Potato; Doughnut
Subjects: T Technology > TP Chemical technology > TP368-456 Food processing and manufacture
Divisions: University Subject > Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Current > Faculty/School - UPH Karawaci > Faculty of Science and Technology > Food Technology
Depositing User: Mrs Marselita Harapan
Date Deposited: 16 Oct 2018 08:05
Last Modified: 03 Sep 2020 03:50
URI: http://repository.uph.edu/id/eprint/1900

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