WIBOWO, DANIEL YOGA (2025) CULINARY INNOVATION AND PRODUCT DEVELOPMENT REPORT UTILIZATION OF TOFU PULP AS ANALOG FLOUR FOR CRACKER WITH FLAVOR OF BROWNIES. Diploma thesis, OTTIMMO INTERNATIONAL.
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Abstract
This study aims to explore the use of tofu pulp as a substitute for wheat flour in the production of brownies crackers. Tofu pulp is a solid waste product from the tofu manufacturing industry that still contains high nutritional value and can be utilized as a food ingredient. Addressing the issue of food waste, the idea emerged to create a product that is not only nutritious but also supports waste reduction and local food self-sufficiency. One such innovation is the creation of brownies crackers, which use tofu residue as the primary ingredient to replace wheat flour. In an effort to reduce organic waste and support the principles of a circular economy, tofu pulp was selected as an alternative ingredient that is both nutritious and economical. The methods used in this study include drying tofu residue through roasting and baking processes, and conducting organoleptic tests to determine its effects on product color, aroma, taste, and texture. The results of the study indicate that the use of tofu residue in the production of brownies crackers can produce a product with a crispy texture, a distinctive baked aroma, and a taste that is liked by the panelists. The nutritional content per serving (20 grams) of tofu residue brownies crackers includes 9 grams of protein, 23 grams of carbohydrates, and a total of 290 calories. Additionally, these brownies crackers are priced at Rp 25,000 per package. Keywords: tofu pulp, brownies cracker, food waste utilization, gluten free alternative
| Item Type: | Thesis (Diploma) | ||||||||||||
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| Contributors: |
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| Additional Information: | 2374130010023 | ||||||||||||
| Uncontrolled Keywords: | tofu pulp, brownies cracker, food waste utilization, gluten free alternative | ||||||||||||
| Subjects: | T Technology > TX Home economics | ||||||||||||
| Depositing User: | Herlina Eka Rosita | ||||||||||||
| Date Deposited: | 11 Nov 2025 02:48 | ||||||||||||
| Last Modified: | 13 Nov 2025 02:37 | ||||||||||||
| URI: | http://repository.ottimmo.ac.id/id/eprint/1316 |
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