Jurnal Pendidikan Teknologi Pertanian
Vol 6, No 1 (2020): Februari

Analisis Karakteristik Crackers Hasil Substitusi Tepung Terigu Dengan Tepung Ampas Tahu

Nurul Charismawaty Sabir (Universitas Negeri Makassar)
Lahming Lahming (Universitas Negeri Makassar)
Andi Sukainah (Universitas Negeri Makassar)

Article Info

Publish Date
28 Feb 2020


This study aims to determine the chemical quality and organoleptic level of panelist acceptance of crackers resulting from the substitution of wheat flour with tofu dregs flour. This research is a quantitative research with an experimental approach. This study uses a Completely Randomized Design (CRD) with four treatments with the ratio of wheat flour and tofu dregs flour, namely 100%:0%, 75%:25%, 50%:50%, and 25%:75% with 3 repetitions. This research was carried out in two stages. The first stage is making tofu dregs flour and then the second stage is making crackers. The variables observed in this study were chemical tests which included water content, ash content, protein, carbohydrates, crude fiber and organoleptic tests. Data were processed using SPSS version 21, with the method of analysis of variance (ANOVA) and continued with the DMRT test (Duncan). The results showed that the addition of tofu dregs flour gave effect to the crackers produced, so that the best treatment was found, namely treatment A with a composition of 75% wheat flour and 25% tofu dregs flour.

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Journal Info





Agriculture, Biological Sciences & Forestry Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Education Mechanical Engineering


Jurnal Pendidikan Teknologi Pertanian adalah publikasi ilmiah hasil penelitian bidang teknologi pertanian dengan No. P-ISSN 2476 -8995 (Print) dan No. E-ISSN 2614-7858 (Online). Jurnal ini diterbitkan oleh Jurusan Pendidikan Teknologi Pertanian Fakultas Teknik Universitas Negeri Makassar. Jurnal ...