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Izza Marizalni
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Economics, Econometrics & Finance

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SUBSTITUSI TEPUNG AMPAS TAHU TERHADAP KUALITAS COOKIES Marizalni, Izza; Yusuf, Liswarti; Syarif, Wirnelis
Journal of Home Economics and Tourism Vol 4, No 3 (2013): Periode September 2013
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

This study aimedtoanalyze the effect ofsubstitution inthe composition oftofupowderas much as0%, 25%, 35% and45% of thequality ofcolor, neatnessshape, uniformity ofshape, fragrantpulp,luster, brittletexture, fine texture, sweetness, flavorpulpknowandsavorycookies. Thisis thekind of researchexperimentusinga completely randomized design/perfectwiththenumberonefactorflourtofuwithcomposition(0%, 25%, 35%, 45%) as much asfourtimes thereplications/trialconductedinworkshopCateringDepartmentfamilywelfarePadang State Universityengineering facultyin April2013.Panelistsare studentswho have graduatedCateringcoursesPastryandFood Processingwhichnumbered 30people. Data analysisis avariantanalysisandDuncantest. Hypothesis test resultsshow thatthere isan influence on theuse oftofuflour25%, 35% and45% on the quality ofcookies. Tofuflourcompositionsuggeststhattheuse oftofupowderas much as35% givea better effecton the quality ofthe fragrance, shapeuniformity, qualitysavoryflavor, sweetness, frailtyandquality offlavorthat is nottoodominanttofu. Whilethecomposition oftofupowderas much as25% did nothave a significant influenceonall indicators. Onthe composition oftofupowderas much as45% had a significant influenceon allindicators.
Co-Authors Liswarti Yusuf Wirnelis Syarif