PEMANFAATAN TEPUNG PORANG DAN TEPUNG AMPAS TAHU DENGAN SUBTITUSI PUREE ALPUKAT SEBAGAI PENGGANTI LEMAK PADA PEMBUATAN KUKIS

Kurniawan, Melissa (2022) PEMANFAATAN TEPUNG PORANG DAN TEPUNG AMPAS TAHU DENGAN SUBTITUSI PUREE ALPUKAT SEBAGAI PENGGANTI LEMAK PADA PEMBUATAN KUKIS. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Indonesia merupakan negara yang sangat bergantung terhadap tepung terigu sebagai bahan utama dalam banyak produk pangan. Umbi porang merupakan umbi yang dikenal banyak memiliki kandungan serat. Ampas tahu merupakan limbah pangan yang sering dimanfaatkan sebagai pakan ternak namun masih memiliki kadar protein yang tinggi. Kukis adalah salah satu cemilan yang umum dijumpai masyarakat Indonesia. Pada penelitian ini, dilakukan pembuatan kukis dengan menggunakan tepung porang dan tepung ampas tahu sebagai pengganti tepung terigu serta alpukat sebagai pengganti mentega. Tepung porang digunakan untuk menambahkan serat, sedangkan tepung ampas tahu untuk meningkatkan nilai protein kukis, Dalam penelitian ini, dilakukan pembuatan kukis menggunakan tepung porang, tepung ampas tahu, dan alpukat. Tujuan penelitian ini adalah mengetahui pengaruh rasio penggunaan tepung porang : tepung ampas tahu, rasio mentega : alpukat dan interaksi keduanya terhadap karakteristik kukis. Faktor pada penelitian ini adalah rasio tepung porang : tepung ampas tahu (100:0, 90:10, 80:20, 70:30) serta rasio mentega : alpukat (100:0, 75:25, 50:50). Kukis yang terpilih adalah kukis dengan rasio mentega : alpukat 75:25 serta rasio tepung porang : tepung ampas tahu 70:30. Hasil analisis kukis terpilih memiliki kadar serat pangan 69.06±1.15% kadar air 4.87±0.54%, kadar lemak 26.12±0.67%, kadar protein 6.96±0.07%, hardness 470±7.03g, lightness 54.57±2.57, hue 70.30±1.42o Hue, dan tingkat penerimaan keseluruhan mendekati netral (3.93±0.89)/ Indonesia relies heavily on wheat flour as the main ingredient in many food products. Iles-iles tubers are tubers that are known to have a lot of fiber content. Okara is a food waste that is often used as animal feed but still has a high protein content. Cookies are one of the most common snacks found in Indonesian society. In this study, cookies were made using iles-iles flour and okaraflour as substitutes for wheat flour and avocado as a substitute for butter. Iles-iles flour is used to add fiber, while okara flour is used to increase the protein value of cookies. In this study, cookies were made using iles-iles flour, okara flour, and avocado. The objectives of this study was to determine the effect of the ratio of using iles-iles flour to tofu okara flour, butter to avocado ratio, and the interaction of the two on the characteristics of cookies. The factors in this study were the ratio of iles-iles flour to tofu dregs flour (100:0, 90:10, 80:20, 70:30) and the ratio of butter to avocado (100:0, 75:25, 50:50). The chosen cookies were cookies with a butter to avocado ratio of 75:25 and a ratio of iles-iles flour to okara flour of 70:30. The results of the analysis of the selected cookies had a dietary fiber content of 69.06±1.15% water content of 4.87±0.54%, fat content of 26.120.67%, protein content of 6.96±0.07%, hardness 470±7.03g, lightness 54.57±2.57, hue 70.30±1.42o Hue, and the overall acceptance rate was close to neutral (3.93±0.89).

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