ERI NUROKHIM, 090013918 M (2002) PENGARUH PENAMBAHAN TEPUNG TEMPE DAN TEPUNG WORTEL PADA TEPUNG TERIGU DALAM PEMBUATAN COOKIES TERHADAP. Thesis thesis, UNIVERSITAS AIRLANGGA.

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Abstract

Tempe is Indonesian traditional fermented food which is often used alternatively as protein source, especially for anxious groups – baby, children under 5 years old, pregnant and lactation women. Former study indicated that tempe flour contains about 48% protein, higher than other foodstuff. Tempe can be processed into tempe flour. Tempe flour is one of cookies ingredients that can be processed into nutritious cookies (high protein cookies). These cookies could be used to reduce energy and protein deficiency. Beside energy and protein deficiency, one of nutrition problem in Indonesia is vitamin A deficiency. Vitamin A deficiency has often happened in Indonesia. Because Indonesian children do not like to eat vegetable. Therefore, children should consume various kind of vegetables. Carrot (Daucus carrota) contains rich 0-carotene, a chemical matter of vitamin A. Carrot contains 12.000 IU vitamin A, higher than other vegetables. Carrot that is processed into carrot flour, could be used as one of cookies ingredients and contains rich (3-carotene cookies. This study attempt to analyze protein, (3-carotene and dietary fiber content in cookies in various proportion (wheat, tempe and carrot flour). The taste of these cookies are also assessed by using organoleptic test. This study is objected to increase high protein and (3-carotene cookies. The cookies could use to eliminate protein and vitamin A deficiency, that is suffered by Indonesia's children. The method of the study was "Experimental Laboratory Research" consisted of six groups of treatment and three times replication. So, there were 18 units of experiment. Researcher used various proportion wheat flour : tempe flour : carrot flour (%) i.e. 100 : 0 :0, 60 : 40 : 0, 60 : 35 : 5, 60 : 30 : 10, 60 : 25 : 15 and 60 : 20 : 20. The content of protein, 0-carotene and dietary fiber in dough were analyzed in order to obtain descriptive analysis about the alternation of protein, 0-carotene and dietary fiber content in dough and cookies. Protein, 0-carotene and dietary fiber content in dough and cookies were analyzed in Food Technology and Science Central Laboratory, Brawijaya University. Organoleptic test was conducted in two stages. First, it was tested on adult respondent in SPAG, Surabaya, afterwards was tested on child respondent in kindergarten (TK ABA 6 Mulyorejo, Surabaya). The result of the study showed that there was a significant difference among treatments on protein and (-carotene content of cookies in various concentration (p<0,05). It is suggested to use cookies by proportion of wheat, tempe and carrot flour (%) = 60:35:5 for children who is on protein deficiency and use cookies by proportion of wheat, tempo and carrot flour (%) = 60:20:20 for children who is on (3-carotene deficiency.

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