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All Journal Antigen: Jurnal Kesehatan Masyarakat dan Ilmu Gizi
Chairunnisa Nur Rarastiti
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Health Professions Public Health

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Analisis Kandungan Protein dan Karakteristik Organoleptik pada Flakes Ampas Tahu sebagai Alternatif Sarapan Sehat Risna Dwi Kirani; Umar Hidayat; Chairunnisa Nur Rarastiti
Antigen : Jurnal Kesehatan Masyarakat dan Ilmu Gizi Vol. 3 No. 4 (2025): November: Antigen : Jurnal Kesehatan Masyarakat dan Ilmu Gizi
Publisher : LPPM STIKES KESETIAKAWANAN SOSIAL INDONESIA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.57213/antigen.v3i4.860

Abstract

This study aims to determine the effect of tofu pulp flour formulation with the addition of corn flour on protein content and organoleptic characteristics in flakes products. There were 6 treatments in this study with differences in the concentration of tofu pulp flour and corn flour of F0 = 0%: 100%, F1 = 50%: 50%, F2 = 55%: 45%, F3 = 60%: 40%, F4 = 65%: 53%, F5 = 70%: 30%. Protein levels were tested using the kjeldahl method, then the data were analyzed with  the One Way Analysis of Variance (ANOVA) parametric test. The analysis of hedonic organoleptic data used was Kruskall-Wallis with color, aorma, taste and texture parameters. The results of the study showed that the highest protein content was found in the F2 formulation with an average of 4.505%. Organoleptic tests showed that the F2 formulation had the highest level of preference in color, aroma, taste and texture parameters.
Co-Authors Risna Dwi Kirani Umar Hidayat, Umar