PEMANFAATANTEPUNG TEMPE DENGAN PENAMBAHAN BUBUK KAYU MANISDALAM PEMBUATAN KUKIS DARI SUKUN

Abstract

This research was conducted to get the best rate and the best quality in the manufacture of a cookie-breadfruit flour, tempe flour and the addition of cinnamon powder. This study was conducted experimentally using a completely randomized design (CRD) with four treatments and four replications thus obtained 16 experimental units. The treatment in this study was TK₁ (Tempe flour 23% and Cinnamon powder 2%), TK₂ (Tempe flour 20% and Cinnamon powder 5%), TK₃ (Tempe flour 17% and Cinnamon powder 8%), TK₄ (Tempe flour 14% and Cinnamon powder 11%). Chemical analysis undertaken is the moisture content, ash content, protein content. Data were analyzed statistically to use traditional analysis of variance (ANOVA). If F count is greater than or equal to F table, then do a further test with Duncan's Multiple Range Test (DMRT) at 5% level. Based on the chemical analysis cookie-TK₁ best treatment is treatment with water content of 4.91%, levels abu1,67%, 12.11% protein content that has met the cookie-quality standard (SNI 01-2973-1992).

Keywords :Cookies, breadfruit, tempe flour, cinnamon powder