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istinaroh istinaroh
Program Studi Gizi Universitas Muhammadiyah Semarang
Agriculture, Biological Sciences & Forestry

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PENGARUH PENAMBAHAN TEMPE TERHADAP KADAR PROTEIN DAN SIFAT ORGANOLEPTIK TORTILA istinaroh istinaroh; siti aminah
Jurnal Pangan dan Gizi Vol 2, No 2 (2011): Kajian Pangan dan Gizi
Publisher : Universitas Muhammadiyah Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.26714/jpg.2.2.2011.23-29

Abstract

Tortillas is a form of street food as a potential snack food. The combination of materials can be done to improve the nutritional value, such as tempeh. This study aims to determine the effect of soybean on protein content, water content and organoleptic properties of tortillas. Based on the analysis of protein levels more tortillas adding tempeh then tortillas increasing protein content, but this trend was not seen in the water content. Based on the good results of organoleptic tortillas taste, color, and aroma of the results showed that the highest value without the addition of tempeh.
Co-Authors Siti Aminah