Pemanfaatan Tepung Tempe dan Tepung Labu Kuning untuk Pembuatan Formula Kue Kering Kaya Serat sebagai Alternatif Penanggulangan Penyakit Degeneratif

Abstract

Introduction: Indonesian fiber intake only meet 10.5 grams out of 30 grams of daily requirement. It needs an innovation to overcome the lack of fiber.

Methods: Yellow pumpkin and tempeh were selected for high fiber and local food-based. The experiment was conducted in laboratory of Biophysics, Hasanuddin University. The steps were prepare baking pan, oven, bowl of the mixer, put all the ingredients according to the prescribed in to the bowl. Shake at low speed. Allow the dough for 10 minutes. The mold is smeared with butter and then the dough is put into the mold. Oven with medium temperature until the edge of the cake hardens, the surface is golden and the middle is soft. Remove from the oven and chill 10 minutes. The five cake formulas were tested organoleptically by tested to 10 semi-trained panelists, 3 trained panelists. The product was tested proximate ie protein content, water content, fat content, fiber content, carbohydrate, ash content.

Result: The fiber analysis showed that average of fiber content without substituted by yellow pumpkin flour and tempeh respectively by the formula 0%, 25%, 50%, 75%, 100% were 0, 21%; 0.78%; 0.97%; 1.51%; and 2.97%. Yellow pumpkin has a high fiber content compared to wheat flour. Organoleptic test showed that formula 1 has hardest texture among the other formulas, pale color, odourless, and sweetless. Formula 2 has a soft texture, brown color, acceptable odour, and sweet taste. Formula 3 has softer texture, slightly darker brown, acceptable odour, and sweet taste. Formula 4 has brighter colour, whereas formula 5 was darkest.

Conclusion: Higher substitution formula, higher fiber content in cookies. Formula 4 is the most preferably by paneled because the colour and texture were acceptable.