"Organoleptic Quality, Fiber Content and Prot

ein Dakak-Dakak Tofu Dreg Subtitution"

Kelompok 2 :
Reza Azzahra
Risa Nurzinah
Agenda Layout
01 CHAPTER I : INTRODUCTION

02 CHAPTER II : LITERATURE REVIEW

03 CHAPTER III : RESEARCH METHODS

04 CHAPTER IV : RESULT AND DISCUSSION

CHAPTER V : CONCLUSION AND RECOMENDATIONS

05
 CHAPTER I : INTRODUCTION
Tofu dreg have the n
Dakak-dakak have the utritional content of
nutritional content of t the fiber 16-23% and
he fiber 0,8 gr and prot protein 26,6 gr in 10
ein 7 gr 0 gram

NUTRIFIKASI

SUBSTITUSI

With the substitution tofu dreg of dakak-dakak, then i

s expected to increase the content of protein and fibe
r dakak-dakak
 CHAPTER II
LITERATURE REVIEW
DAKAK-DAKAK

Description of dakak- Ingredients to make

dakak dakak-dakak

Tools for making The stage of making

dakak-dakak dakak-dakak

Recipes dakak- The composition of nutritional

dakak value dakak-dakak
 CHAPTER II
LITERATURE REVIEW
2. Tofu dreg
a. Dry solid waste
b. Solid wet waste
c. Waste liquid
3. Fiber
a. Soluble dietary fiber
b. Insoluble dietary fiber
4. Protein
a. Animal protein
b. Vegetable protein
5. Substitution
 CHAPTER II
LITERATURE REVIEW
Organoleptic
definition

Organoleptic Various
quality Organoleptic Tests

Preparation of
organoleptic
testing
 CHAPTER III
RESEARCH METHODS
A. Type and research design
> The type of this research is Experiment
> The design used in this study is Completely Randomized
Design (RAL), where RAL is the simplest design compared
to other designs. This design uses 1 control 3 treatments a
nd 2 replications.
 CHAPTER III
RESEARCH METHODS
B. Time and place of research
 Time  September 2015 until june 2016
 place  Food Science Technology Laboratory (ITP) Nutrit
ion Poltekkes Kemenkes RI Padang (for making dakak-da
kak) and doing organoleptic quality test, while fiber content
test and protein level is done at Laboratory Agricultural Pro
ducts Technology Andalas University of Padang (UNAND)
from the best treatment
C. Materials and tools
 CHAPTER III
RESEARCH METHODS
D. Conducting Research
1. Preliminary Research
 CHAPTER III
RESEARCH METHODS
2. Advances Research
 the treatment to be tested in the follow-up study is the t
reatment with the addition of tofu dregs as much as 5 gram, 10 gr
am, and 15 gram

E. Observation
 observation subjectively  organoleptic test
 observation objectively :
- test the fiber content of dakak-dakak
- test the protein content of dakak-dakak
 CHAPTER III
RESEARCH METHODS
F. Processing and Analysis of Data
The data obtained from organoleptic test result
was statistically processed using analysis of variance (
ANOVA) at 5% real level, if result showed significant di
fference followed by Duncan New Multiple Range Test
(DNMRT) test at 5% level. Data on fiber content and pr
otein content on control and treatment were best analy
zed in narrative.
 CHAPTER IV
RESULT AND DISCUSSION
A. Organoleptic Test Result
1. taste 2. Colour
 CHAPTER IV
RESULT AND DISCUSSION
A. Organoleptic Test Result
3. Aroma 2. Texture
 CHAPTER IV
RESULT AND DISCUSSION
A. Organoleptic Test Result
5. Best Treatment
 CHAPTER IV
RESULT AND DISCUSSION
A. Organoleptic Test Result
6. Fiber Content of Dakak-Dakak
The fiber content test was performed on the best treatme
nt of treatment B with substitution of 5 grams of tofu waste wi
th fiber content of 0.61% in 3.2 grams of dakak-dakak (1 sma
ll dakak-takak). And for 100 grams of dakak-dakak produce fi
ber content as much as 2 gram.

7. Protein Content of Dakak-Dakak

The test of protein content was performed on the best tre
atment of treatment B with 5 gram substitution, with protein c
ontent obtained that is 4.07% in 100 grams of dakak-dakak.
 CHAPTER IV
DISCUSSION
Taste Colour

The results of statistical test

s on the color of the dakak-d Based on the results
Based on the results akak there is no significant d
of the assessment o
ifference which means there
of the assessment o is no effect of the addition of f the organoleptic te
f the organoleptic te tofu dregs to the color of the st on the color of the
st on the taste of the dakak-dakak.
dakak-dakak substit
substituted donuts w uted with the tofu dr
The results of statistical test
ith the tofu dregs, it i s on the taste of a child ther egs, it is at the prefe
s at the preferred val e is no significant difference
rred value by the pa
which means there is influen
ue by the panelist wi ce from the addition of tofu d nelist with a yellowis
th a savory taste. regs to the taste of the daka h white color.
k-dakak.
 CHAPTER IV
DISCUSSION
Aroma
The results of statistical te
sts on the color of the dak
Based on the results ak-dakak there is no signifi
of the assessment o cant difference which mea
f the organoleptic te ns there is no effect of add
st on the aroma of d ing the dregs of tofu to the
texture of the dakak-dakak
akak-dakak substitut
ed with the tofu dreg The results of statistical te
sts on the color of dakak-d
s, it is at the value pr akak there is no significant
eferred by the paneli difference which means th
st with the aroma ty ere is no effect of the addit
pical of rice flour. ion of tofu dregs to the aro
ma of dakak-dakak
Texture
Based on the results
of the assessment o
f the organoleptic te
st on the texture of d
akak-dakak substitut
ed with the tofu pulp
that has been proce
ssed into food, is at
a value favored by t
he panelist with a bri
ttle texture.

The best trea
tment
the best result is treatmen
t B which uses 5 gr of tofu
dregs substitution becaus
e it has the highest averag
e of 2.99.
CHAPTER IV
DISCUSSION
Fiber content
The analysis of fiber conte
nt to the substitute dregs
of tofu dregs from the best
treatment of 5% substituti
on of tofu dreg resulting in
0.61% fiber in 3.2 grams (
1 piece of small size). In 1
00 grams the dakak-daka
k will produce 2 grams of f
iber content while the reco
mmended intake of fiber i
n a day of 25 grams / day,
meaning that in 100 gram
s of dakak-dakak can cont
ribute 2 grams of fiber or a
bout one-twelfth of a day
of fiber.
Protein conte
nt
The protein content analy
sis of the dacial substitute
s of the dregs know from t
he best treatment of 5 gra
ms of tofu dregs substituti
on, resulting in a protein o
f 4.07% in 100 grams. For
the recommended protein
levels for snack or snack f
oods that is about 3 to 5 g
rams, meaning that in 100
grams of donates donated
as much as 4.07 grams pr
otein content.
 CHAPTER IV
CONCLUSIONS
1. The average of the panelist's preference for the taste of the dakak-dakak
substitutes of tofu is at a preferable level.
2. The average value of the panelist's favorite level on the aroma of the tofu
dregs substitution knows at the preferable level
3. The average value of the panelist's preference to the texture of the tofu d
regs substitution knows that it is at the preferable level
4. The average value of the panelist's preference to the color of the tofu dre
gs substitution is at the preferable level
5. The best treatment result most favored by the panelists in the substitutio
n of tofu waste in the preparation of the dakak-dakak is treatment B that i
s 5 gram substitution
6. The best treatment fiber content in the dakak-dakak is 0.61% (2 gram) in
3.2 g of the dakak-dakak (one small-sized dakak-akak). In 100 grams of
dough produces as many as 25 small pieces of fruit.
7. The best protein content in dakak-dakak is 4.07% (4.07 gram) in 100 gra
ms of dakak-dakak
 CHAPTER IV
RECOMENDATIONS

1. It is recommended to make the substituted donuts with

the tofu dregs using a 95: 5 gram ratio.
2. Suggested follow-up research to investigate the saving
/ endurance of dakak-dakak.
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