SUBSTITUSI TEMPE TERHADAP TEPUNG TERIGU PADA KARAKTERISTIK KUE CUBIT

Oka Wahyuni, Dewa Ayu and Tamam, Dr. Badrut and Nanak Antarini,SST.M.P, Anak Agung (2020) SUBSTITUSI TEMPE TERHADAP TEPUNG TERIGU PADA KARAKTERISTIK KUE CUBIT. Diploma thesis, JURUSAN GIZI.

Preview	Text (SAMPUL KTI) SAMPUL KTI.pdf Download (930kB) | Preview
Preview	Text (BAB 1 PENDAHULUAN) BAB 1 PENDAHULUAN.pdf Download (309kB) | Preview
Preview	Text (BAB II TINJAUAN PUSTAKA) BAB II TINJAUAN PUSTAKA.pdf Download (464kB) | Preview
Preview	Text (BAB III KERANGKA KONSEP) BAB III KERANGKA KONSEP.pdf Download (313kB) | Preview
Preview	Text (BAB IV METODELOGI PENELITIAN) BAB IV METEDOLOGI PENELITIAN.pdf Download (341kB) | Preview
Preview	Text (BAB V HASIL DAN PEMBAHASAN) BAB V HASIL DAN PEMBAHASAN.pdf Download (627kB) | Preview
Preview	Text (BAB VI KESIMPULAN DAN SARAN) BAB VI KESIMPULAN DAN SARAN.pdf Download (294kB) | Preview
Preview	Text (DAFTAR PUSTAKA) DAFTAR PUSTAKA.pdf Download (323kB) | Preview
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Abstract

Tempe is a traditional Indonesian food made from soybeans that has undergone a fermentation process. Cubit cakes have a small size (about 4 cm in diameter). In making cubit cakes using a mixture of milk and flour as the main component. This study aims to determine the organoleptic characteristics including overall acceptance and texture quality and aroma quality in cubit tempe cakes, to determine the best antioxidant activity against tempe pinch cakes, and calculate the nutrient content produced in 1 portion of the best cubit tempe cakes. This study uses an experimental method with the type of Randomized Block Design. There are 5 treatments with the ratio of 80 g flour, 75 g, 70 g, 65 g, 60 g and tempe 20 g, 25 g, 30 g, 35 g, 40 g. The result of variance on cubit cake smell, taste, texture, colour, acceptance tempe as a whole, the quality of the smell, the quality of the texture obtained the quality of the results were not significantly different. Cubit cake with the best characteristics, namely the ratio of 60 grams of wheat flour and 40 grams of tempe with the overall acceptance characteristics preferred, chewy texture and unpleasant smell and nutrients in one recipe that is ash content of 2.46 grams, water content of 155.73 grams, protein 23.12 grams, fat 13.02 grams, carbohydrates 75.17 grams.

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