<![CDATA[Tofu pulp is a by-product of tofu manufacturing that still contains nutritional value. This study aims to identify the organoleptic properties, panelists’ preference, and the contribution of tofu pulp processing into crackers to the zero waste concept. A quantitative experimental method was applied using three formulations: F1 (1:5), F2 (1:3), and F3 (1:1) of tofu pulp to tapioca flour. Evaluation involved 30 panelists using descriptive organoleptic and hedonic tests with a four-point scale. Hedonic data were analyzed using the Friedman test, followed by the Wilcoxon Signed-Rank test. F1 showed the highest organoleptic scores for color (3.40), taste (3.43), and texture (3.73), while its tofu pulp aroma score was 2.13, indicating a milder aroma than the other formulations. In the hedonic test, F1 obtained scores of 3.60 for color, 3.57 for aroma, 3.67 for taste, 3.77 for texture, and 3.73 for overall liking. The Friedman test showed p < 0.001 for all attributes, while the Wilcoxon test indicated significant differences among formulations. F1 was then developed in a 100-gram package with a simulated production cost (HPP) of IDR 13,000 and an initial selling price of IDR 17,000 per package.]]>
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