Pemanfaatan Tepung Ampas Tahu Dalam Pembuatan Kue Lapis Legit

Abstract

Thousand layer cake is one of the Indonesian cakes with a distinctive taste. It is popular among the people of Indonesia. Commonly, Lapis Legit cake made from eggs, butter, and flour, which baked in stages, therefore, the final product is formed in layers. Tofu pulp is one of the wastes produced from the process of making tofu. This research experimented with making a lapis legit cake that utilizes tofu pulp to be processed into flour. The utilization of tofu pulp in making lapis legit cake is expected to be a reference for the use of tofu pulp and increase the economic value of the tofu pulp itself. This research applies three types of treatment in the manufacture of tofu pulp flour, particularly by roasting, grilling, and drying methods using a dehydrator machine. In this research, there are three types of the percentage of the use of tofu pulp used in making lapis legit cake, notably 25%, 50%, and 75%. The purpose of this research is to determine the effect of each treatment and the percentage of tofu pulp on the aroma, color, texture, taste, and also the market acceptance of lapis legit cake products. Organoleptic tests were conducted to determine the best product through organoleptic tests by three times to 30 untrained panelists who were randomly selected. The best sample was then laboratory tested to determine the protein content contained in the product. The test continued with the market acceptance test on 90 panelists regarding the feasibility of the final product.