Perbandingan Kadar Protein pada Kue Kering yang Disubstitusi dengan Tepung Tempe

Cookies are a snack that is very popular with the public. The consumption of cookies increased from year to year so that the need for raw materials namely flour also increased. One alternative foods that could be used to substitute wheat flour is tempe flour. Grobogan soybean has greater protein content than imports soybean. This study aimed to compare the levels of protein and water in dry cake at various concentrations of the addition of soybean flour (10%, 15%, 20%, 25%) using basic ingredients from local soybean (Grobogan) and imports soybean in the ideal. Water content was calculated by gravimetric method, whereas the protein content calculated by the Kjeldahl method. The results showed that the highest water content contained in cookies with tempe flour substitution (Grobogan soybean) 25% ie 7.2537 ± 0.28456%, while the lowest water content contained in cookies with the substitution of tempe flour (Imports soybean) 10 % ie 6.2265% ± 0.2540. Highest protein content contained in cookies with tempe flour substitution (Grobogan soybean) 25% ie 11.5050% ± 0.1124, while the lowest levels of the protein contained in cookies with tempe flour substitution (imports soybean) 10% ie 8, 0983 ± 0.0717%. Of organoleptic test showed that cookies are most preferred by the panelists in the parameters of taste is dry with cake with tempe flour substitution (Grobogan soybean) 10%. As for the texture parameter is the most preferred cookies with tempe flour substitution (imports soybean) 10