PENGARUH SUBSTITUSI TEPUNG TEMPE KEDELAI TERHADAP NILAI ORGANOLEPTIK DAN KANDUNGAN GIZI BISKUIT

ABSTRACT This study aimed to determine the effect of tempeh flour substitution on organoleptic and nutritional value biscuits. used CRD method (completely randomized design) which consisted five treatments, namely T0 (100% flour), T1 (95% flour: 5% T2 (90% 10% T3 (85% 15% T4 (80% 20% flour). Data were analyzed using analysis variance continued with Duncan's multiple range test (DMRT) at a 95% confidence level (α=0.05). The results show that highest preference for hedonic scale panelists was found in treatment (95%: 5%) average scores color, aroma, taste, texture reaching 4.03, 3.80, 3.78, 3.58, respectively. selected biscuits shows they contained 7.61% water, 0.77% ash, 9.88% protein, 12.63% fat, 69.11% carbohydrate. water content biscuit products did not meet Indonesian national standard (SNI). Keywords: flour, biscuits, value. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh substitusi tepung tempe kedelai terhadap nilai organoleptik dan gizi biskuit tempe. menggunakan metodel RAL (Rancangan Acak lengkap) yang terdiri dari 5 perlakuan (Tepung terigu 100%), 95%: 5%), 90%: 10%), 85%: 15%),T4 80% : 20%). dianalisis dengan sidik ragam (analysis varian) dilanjutkan uji Duncan’s Multiple Range Test pada taraf kepercayaan Hasil penelitian menunjukkan tingkat kesukaan panelis skala hedonik tertinggi terdapat diperoleh warna (4,03), aroma (3,80), rasa (3,78), tekstur (3,58). Analisis terpilih menghasilkan kadar air sebesar 7,61 %, abu 0,77 protein 9,88 lemak 12,63%, karbohidrat 69,11 %. Namun komponen produk belum memenuhi standar nasional Indonesia Kata kunci: terigu, tempe, biskuit,