PEMBUATAN KUE LUPIS DENGAN SUBSTITUSI TEMPE

NOVIKA. A, MAGFIRA (2021) PEMBUATAN KUE LUPIS DENGAN SUBSTITUSI TEMPE. S1 thesis, Universitas Negeri Makassar.

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ARTIKEL PEMBUATAN KUE LUPIS DENGAN SUBSTITUSI TEMPE.pdf

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Abstract

ABSTRACT Magfira Novika.A. 1628042006. Making Lupis Cake with Tempeh as Substitute Ingredient. Undergraduate Thesis. Home Economics Departement. Faculty of Engineering. Universitas Negeri Makassar, 2020. Advisors: (I) Syamsidah and (II) Nahriana. This study is a development research using experimental method. This study aims to determine the process of making chopped tempeh, the process of making Lupis cake with tempeh as substitute ingredient, the panelists' responses, and the nutritional contents of the Lupis cake. The experiment was conducted at the Laboratory of Home Economics Department and at the Health Laboratory Center of Makassar. The data collection techniques employs documentation and questionnaires which then are analyzed descriptively. The results show that the process of making chopped tempeh starts with cutting, boiling, draining, and chopping the tempeh. The process of making Lupis cake using tempeh as substitute ingredient starts with washing the ingredients, weighing, soaking, draining, mixing Allah ingredients, shaping the dough, boiling and draining. The panelist responses and analysis of nutritional content start with an organoleptic test with three formulas, F1 consists of 15% tempeh and 85% glutinous rice, F2 consists of 30% tempeh and 70% glutinous rice, and F3 consists of 45% tempeh and 55% glutinous rice. The result of organoleptic test shows that the best formula is the F1 which consists of 15% tempeh and 85% glutinous rice. It has light green color, slightly fragrant aroma, chewy texture, good taste, good quality over all due to additional ingredients, namely tempeh. The nutritional contents of Lupis cake with tempeh substitution in the F1 formula are consist of 3.04% of protein, 0.57% of fat, 18.06% of carbohydrates, 55.83% of water, and 0.82% of ash. Keywords: glutinous rice, lupis cake, substitution, tempeh

Item Type: Thesis (S1)
Subjects: FAKULTAS TEKNIK > Pendidikan Kesejahteraan Keluarga
Divisions: FAKULTAS TEKNIK
Depositing User: Pustakawan Amaluddin Zaihal
Date Deposited: 26 Apr 2021 03:32
Last Modified: 26 Apr 2021 03:32
URI: http://eprints.unm.ac.id/id/eprint/20000

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