The effect of adding of tofu dregs flour on the physicochemical characteristics of shake flower cookies
The purpose of this study was to determine the effect of the addition of tofu dregs flour on the physicochemical characteristics of shake flower cookies. The analysis was carried out using a non-factorial completely randomized design with a ratio of tofu pulp flour: rice flour, namely 100% rice flou...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2021-01-01
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| Series: | E3S Web of Conferences |
| Online Access: | https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/108/e3sconf_icftnsa2021_01003.pdf |
| _version_ | 1818950187273420800 |
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| author | Rahmawany Wayuni Ginting Sentosa |
| author_facet | Rahmawany Wayuni Ginting Sentosa |
| author_sort | Rahmawany Wayuni |
| collection | DOAJ |
| description | The purpose of this study was to determine the effect of the addition of tofu dregs flour on the physicochemical characteristics of shake flower cookies. The analysis was carried out using a non-factorial completely randomized design with a ratio of tofu pulp flour: rice flour, namely 100% rice flour (control), 10%: 90%, 20%: 80%, 30%: 70%, 40%: 60%, 50 % : 50%. Shake flower cookies significantly affects moisture content, crude fiber content, color hedonic value, taste, aroma, texture, and general acceptance. The shake flower cookies with the best treatment was found in the ratio of tofu dregs flour: rice flour (10%: 90%) and a total dietary fiber test was carried out. |
| first_indexed | 2024-12-20T09:14:36Z |
| format | Article |
| id | doaj.art-7585dc1531d74d55973c76970a7181de |
| institution | Directory Open Access Journal |
| issn | 2267-1242 |
| language | English |
| last_indexed | 2024-12-20T09:14:36Z |
| publishDate | 2021-01-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | E3S Web of Conferences |
| spelling | doaj.art-7585dc1531d74d55973c76970a7181de2022-12-21T19:45:27ZengEDP SciencesE3S Web of Conferences2267-12422021-01-013320100310.1051/e3sconf/202133201003e3sconf_icftnsa2021_01003The effect of adding of tofu dregs flour on the physicochemical characteristics of shake flower cookiesRahmawany Wayuni0Ginting Sentosa1Department of Food Science and Technology, Faculty of Agriculture, Universitas Sumatera UtaraDepartment of Food Science and Technology, Faculty of Agriculture, Universitas Sumatera UtaraThe purpose of this study was to determine the effect of the addition of tofu dregs flour on the physicochemical characteristics of shake flower cookies. The analysis was carried out using a non-factorial completely randomized design with a ratio of tofu pulp flour: rice flour, namely 100% rice flour (control), 10%: 90%, 20%: 80%, 30%: 70%, 40%: 60%, 50 % : 50%. Shake flower cookies significantly affects moisture content, crude fiber content, color hedonic value, taste, aroma, texture, and general acceptance. The shake flower cookies with the best treatment was found in the ratio of tofu dregs flour: rice flour (10%: 90%) and a total dietary fiber test was carried out.https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/108/e3sconf_icftnsa2021_01003.pdf |
| spellingShingle | Rahmawany Wayuni Ginting Sentosa The effect of adding of tofu dregs flour on the physicochemical characteristics of shake flower cookies E3S Web of Conferences |
| title | The effect of adding of tofu dregs flour on the physicochemical characteristics of shake flower cookies |
| title_full | The effect of adding of tofu dregs flour on the physicochemical characteristics of shake flower cookies |
| title_fullStr | The effect of adding of tofu dregs flour on the physicochemical characteristics of shake flower cookies |
| title_full_unstemmed | The effect of adding of tofu dregs flour on the physicochemical characteristics of shake flower cookies |
| title_short | The effect of adding of tofu dregs flour on the physicochemical characteristics of shake flower cookies |
| title_sort | effect of adding of tofu dregs flour on the physicochemical characteristics of shake flower cookies |
| url | https://www.e3s-conferences.org/articles/e3sconf/pdf/2021/108/e3sconf_icftnsa2021_01003.pdf |
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