Utilization of Dried Okara as a Flour Mixture of Bread-making

Authors

  • Violin Paramita International Bali Institute of Tourism
  • Agung Permana Budi International Bali Institute of Tourism

DOI:

https://doi.org/10.22334/jbhost.v1i1.6

Abstract

Soybean residue (Okara) is a good material which be reused and it has been described as having a great potential ingredient and higher economic value, such as dried Okara. Dried Okara has a component that can still be maintained, more durable and can be formulated and processed into a variety of bakery products. This study aims to understand the utilization of dried Okara as a flour mixture of bread-making. Product research and development conducted on March-May 2015 at International Bali Institute of Tourism Pastry and Bakery Kitchen Laboratory. The research method used is the ADDIE Model, namely: Analysis, Design, Development, Implementation, and Evaluation. Implementation of research is done through Phase: 1) Collecting the recipes, 2) Selection of recipe, 3) Design of the product, 4) Products manufacture test, 5) Assessment by panelists, 6) Evaluation. Assessment by panelists is made using an instrument test, which then performed the data analysis. Data analysis was performed by calculating the score given by the panelists based on texture, taste, color and aroma. The results obtained were: Utilization of 10% dried Okara has the highest score, 82.8% of the expected, so the maximum amount of dried Okara as a flour mixture is 10% of the flour used in bread-making.

Author Biographies

Violin Paramita, International Bali Institute of Tourism

Diploma 4 Hospitality Management

Agung Permana Budi, International Bali Institute of Tourism

Lecturer of International Bali Institute of Tourism

References

Bisnis UKM. (2009). Sedapnya Bisnis Kecap Ampas Tahu. http://bisnisukm.com/sedapnya-kecap-dari-ampas-tahu.html on May 7th, 2014

Mudjajanto, S. dan Yulianti, L. N. (2004). Membuat Aneka Roti. Jakarta: Penebar Swadaya

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Noor, T. F. D. (2012). Pemanfaatan Tepung Ampas Tahu pada Pembuatan Produk Cookies (Chocolate Cookies, Bulan Sabit Cookies, dan Pie Lemon Cookies). Skripsi tidak diterbitkan. Yogyakarta: Universitas Negeri Yogyakarta

Rusdi et.al. (2011). Analisis Kualitas Tepung Ampas Tahu. Bandung: Prosiding Seminar Nasional Penelitian dan PKM Sains, Teknologi, dan Kesehatan

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Published

2015-12-28

How to Cite

Paramita, V., & Budi, A. P. (2015). Utilization of Dried Okara as a Flour Mixture of Bread-making. Journal of Business on Hospitality and Tourism, 1(1), 10. https://doi.org/10.22334/jbhost.v1i1.6

Issue

Vol. 1 No. 1 (2015): Journal of Business on Hospitality and Tourism

Section

Creative Industry

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