SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP)
ISSN: 2964-3538
This study aims to process tofu pulp into tofu pulp flour and is used as a substitute for wheat flour in making cookies added with purple sweet potato flour. This study used 2 factors: the comparison of tofu pulp flour and purple sweet potato flour and the comparison of margarine and butter. The results of the study showed that the ratio factor of tofu pulp flour and purple sweet potato flour had a real effect on the color, taste, aroma, and overall value of the cookies produced. The flour and margarine factors also showed a noticeable influence on the moisture content, ash content, protein, fiber, fat and carbohydrates of cookies. Based on research, the best treatment is the ratio of tofu pulp flour: purple sweet potato flour (50%: 50%) to the ratio of margarine: butter (50%: 50%) which has a moisture content of 3.34%, ash content of 2.09%, fat content of 36.40%, protein content of 19.33%, fiber content of 6.84% and carbohydrate content of 53.01%.
Conference title:
SEMINAR NASIONAL PENELITIAN DAN PENGABDIAN TEKNOLOGI HASIL PERTANIAN (SNPP-THP): Transformasi Teknologi Pertanian untuk Meningkatkan Hilirilisasi Agroindustri dan Kedaulatan Pangan
Volume:
5
Issue:
1
Publication date:
22 December 2025