Pengaruh Penambahan Konsentrasi Tahu dan Baking Soda terhadap Pembuatan Kerupuk Tahu

Abstract

This research was conducted to determine the effect of tofu and baking powder concentration on the making of tofu crackers. The study was performed in October to December 2011 at the Laboratory of Food Technology, Agricultural Faculty, North Sumatra University, Medan, using Factorial Completely Randomized block design with two factors i.e. tofu concentration (A) (10%), (15%), (20%), and (25%) and baking powder concentration (B) (0.1%), (0.2%), (0.3%), and (0.4%). Parameters analyzed before frying were water content, ash content, protein content, and after frying were the organoleptic test (flavor, color and crispness). The concentration of tofu gave a highly significant effects on water content, ash content, protein content and organoleptic test (flavor, color and crispness) whereas baking powder had a highly significant effect on the water content, ash content, organoleptic test (color, and crispness) and had no effect on flavor. Interaction of concentrations of tofu and baking powder gave a highly significant effect on protein content and had no significant effect on water content, ash content, and organoleptic test (flavor, color and crispness).