Pengujian Kadar Lemak dan Kadar Protein Pada Cookies dan Biskuit di Balai Standardisasi dan Pelayanan Jasa Industri (BSPJI) Medan

Abstract

Cookies are a type of dry cake that is widely consumed by people from all walks of life. Cookies can be used as an alternative snack that is practical and healthy. This study aims to formulate cookies made from tempeh flour. The use of tempeh flour in making cookies can increase protein content because the protein content of tempeh flour is higher than that of wheat flour. The protein content test was carried out by the Kjeldahl method and the fat content test in the sample was carried out by the Hydrolysis (Weibull) method. The results of the study consisted of 8.47% protein content and 15.2% fat content. Many biscuits circulating in the community are not labeled and do not include the value of protein content and fat content in accordance with SNI. Therefore, it is necessary to determine the protein content and fat content in biscuits. The results obtained were 6.49% protein content test and 24.2% fat content test. According to SNI 2973:2011 the limit for protein content in biscuits is at least 5%