THE EFFECT OF TEMPE FLOUR AND VIRGIN COCONUT OIL (VCO) ON NUTRITIONAL QUALITY AND COCKHILL CHIPS-TEMPE

Abstract

ABSTRACT

The purpose of this study is to know the effect of tempe flour and Virgin Coconut Oil (VCO) to the quality of nutrition (fat, protein), development volume, coolness level, color and sensory chips-Tempe chips. The design of thisdevelopment volume, coolness level, color and sensory chips-Tempe chips. The design of this research experiment using a complete random design (RAL) with a single factor trial (Tempe and VCO flour) consisting of 6 treatments is P1 (40% Tempe Flour: VCO 0%), P2 (TempeFilling 39%: VCO 1%), P3 (Tempe Filling 38%: VCO 2%), P4 (Tempe Flour 37%: VCO 3%), P5 (360% Tempe Flour: VCO 4), P6 (3500% Tempe Flour: VCO 5%) with three replications. The data of observations were analyzed by diversity analysis at 5% level if there was a real difference then tested further using the orthogonal polyinominal and tested further with the real deductions of the jujut (BNJ) for sensory. The results showed that the tempe flour and Virgin Coconut Oil (VCO) gave a significant effect (significant) to fat content, proteins, development volumes, coolness levels, colors, textures (hedonics) and scrath, but provide no effective (non-significant) effect on hedonic (color, flavor and texture) and scoring (aroma, flavor and texture). The results showed that the tempe flour and Virgin Coconut Oil (VCO) in P6 35%: 5% are the best results seen from fat content 8.65; protein level 15.75; Development volume of 1.92; Cardy level 13.58; Yellow Red (L = 46.63; Ohuue = 68,83).

Keywords : Corn chips, Tempe flours, VCO