| dc.description.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). | en_US |
