PPT Organoleptic Dakak-Dakak

1. Kelompok 2 :
Reza Azzahra
Risa Nurzinah
"Organoleptic Quality, Fiber Content and Prot
ein Dakak-Dakak Tofu Dreg Subtitution"

2. Agenda Layout
01 CHAPTER I : INTRODUCTION
02 CHAPTER II : LITERATURE REVIEW
03 CHAPTER III : RESEARCH METHODS
04 CHAPTER IV : RESULT AND DISCUSSION
05 CHAPTER V : CONCLUSION AND RECOMENDATIONS

3. CHAPTERI : INTRODUCTION
Dakak-dakak have the
nutritional content of t
he fiber 0,8 gr and prot
ein 7 gr
Tofu dreg have the n
utritional content of
the fiber 16-23% and
protein 26,6 gr in 10
0 gram
SUBSTITUSI
NUTRIFIKASI
With the substitution tofu dreg of dakak-dakak, then i
s expected to increase the content of protein and fibe
r dakak-dakak

4. CHAPTERII
LITERATURE REVIEW
DAKAK-DAKAK
The stage of making
dakak-dakak
The composition of nutritional
value dakak-dakak
Recipes dakak-
dakak
Tools for making
dakak-dakak
Ingredients to make
dakak-dakak
Description of dakak-
dakak

5. CHAPTERII
LITERATURE REVIEW
2. Tofu dreg
a. Dry solid waste
b. Solid wet waste
c. Waste liquid
3. Fiber
a. Soluble dietary fiber
b. Insoluble dietary fiber
4. Protein
a. Animal protein
b. Vegetable protein
5. Substitution

6. CHAPTERII
LITERATURE REVIEW
Organoleptic
quality
Organoleptic
definition
Various
Organoleptic
Tests
Preparation of
organoleptic
testing

7. CHAPTERIII
RESEARCHMETHODS
A. Type and research design
> The type of this research is Experiment
> The design used in this study is Completely Randomized
Design (RAL), where RAL is the simplest design compared
to other designs. This design uses 1 control 3 treatments a
nd 2 replications.

8. B. Time and place of research
 Time  September 2015 until june 2016
 place  Food Science Technology Laboratory (ITP) Nutrit
ion Poltekkes Kemenkes RI Padang (for making dakak-da
kak) and doing organoleptic quality test, while fiber content
test and protein level is done at Laboratory Agricultural Pro
ducts Technology Andalas University of Padang (UNAND)
from the best treatment
C. Materials and tools
CHAPTERIII
RESEARCHMETHODS

9. D. Conducting Research
1. Preliminary Research
CHAPTERIII
RESEARCHMETHODS

10. 2. Advances Research
 the treatment to be tested in the follow-up study is the t
reatment with the addition of tofu dregs as much as 5 gram, 10 gr
am, and 15 gram
E. Observation
 observation subjectively  organoleptic test
 observation objectively :
- test the fiber content of dakak-dakak
- test the protein content of dakak-dakak
CHAPTERIII
RESEARCHMETHODS

11. F. Processing and Analysis of Data
The data obtained from organoleptic test result
was statistically processed using analysis of variance (
ANOVA) at 5% real level, if result showed significant di
fference followed by Duncan New Multiple Range Test
(DNMRT) test at 5% level. Data on fiber content and pr
otein content on control and treatment were best analy
zed in narrative.
CHAPTERIII
RESEARCHMETHODS

12. CHAPTER IV
RESULT ANDDISCUSSION
A. Organoleptic Test Result
1. taste 2. Colour

13. CHAPTER IV
RESULT ANDDISCUSSION
A. Organoleptic Test Result
3. Aroma 2. Texture

14. CHAPTER IV
RESULT ANDDISCUSSION
A. Organoleptic Test Result
5. Best Treatment

15. CHAPTER IV
RESULT AND DISCUSSION
A. Organoleptic Test Result
6. Fiber Content of Dakak-Dakak
The fiber content test was performed on the best treatme
nt of treatment B with substitution of 5 grams of tofu waste wi
th fiber content of 0.61% in 3.2 grams of dakak-dakak (1 sma
ll dakak-takak). And for 100 grams of dakak-dakak produce fi
ber content as much as 2 gram.
7. Protein Content of Dakak-Dakak
The test of protein content was performed on the best tre
atment of treatment B with 5 gram substitution, with protein c
ontent obtained that is 4.07% in 100 grams of dakak-dakak.

16. CHAPTER IV
DISCUSSION
Taste Colour
Based on the results
of the assessment o
f the organoleptic te
st on the taste of the
substituted donuts w
ith the tofu dregs, it i
s at the preferred val
ue by the panelist wi
th a savory taste.
The results of statistical test
s on the taste of a child ther
e is no significant difference
which means there is influen
ce from the addition of tofu d
regs to the taste of the daka
k-dakak.
The results of statistical test
s on the color of the dakak-d
akak there is no significant d
ifference which means there
is no effect of the addition of
tofu dregs to the color of the
dakak-dakak.
Based on the results
of the assessment o
f the organoleptic te
st on the color of the
dakak-dakak substit
uted with the tofu dr
egs, it is at the prefe
rred value by the pa
nelist with a yellowis
h white color.

17. CHAPTER IV
DISCUSSION
Aroma Texture
Based on the results
of the assessment o
f the organoleptic te
st on the aroma of d
akak-dakak substitut
ed with the tofu dreg
s, it is at the value pr
eferred by the paneli
st with the aroma ty
pical of rice flour.
The results of statistical te
sts on the color of dakak-d
akak there is no significant
difference which means th
ere is no effect of the addit
ion of tofu dregs to the aro
ma of dakak-dakak
The results of statistical te
sts on the color of the dak
ak-dakak there is no signifi
cant difference which mea
ns there is no effect of add
ing the dregs of tofu to the
texture of the dakak-dakak
Based on the results
of the assessment o
f the organoleptic te
st on the texture of d
akak-dakak substitut
ed with the tofu pulp
that has been proce
ssed into food, is at
a value favored by t
he panelist with a bri
ttle texture.

18. the best result is treatmen
t B which uses 5 gr of tofu
dregs substitution becaus
e it has the highest averag
e of 2.99.
The analysis of fiber conte
nt to the substitute dregs
of tofu dregs from the best
treatment of 5% substituti
on of tofu dreg resulting in
0.61% fiber in 3.2 grams (
1 piece of small size). In 1
00 grams the dakak-daka
k will produce 2 grams of f
iber content while the reco
mmended intake of fiber i
n a day of 25 grams / day,
meaning that in 100 gram
s of dakak-dakak can cont
ribute 2 grams of fiber or a
bout one-twelfth of a day
of fiber.
The protein content analy
sis of the dacial substitute
s of the dregs know from t
he best treatment of 5 gra
ms of tofu dregs substituti
on, resulting in a protein o
f 4.07% in 100 grams. For
the recommended protein
levels for snack or snack f
oods that is about 3 to 5 g
rams, meaning that in 100
grams of donates donated
as much as 4.07 grams pr
otein content.
The best trea
tment
Fiber content
Protein conte
nt
CHAPTER IV
DISCUSSION

19. CHAPTER IV
CONCLUSIONS
1. The average of the panelist's preference for the taste of the dakak-dakak
substitutes of tofu is at a preferable level.
2. The average value of the panelist's favorite level on the aroma of the tofu
dregs substitution knows at the preferable level
3. The average value of the panelist's preference to the texture of the tofu d
regs substitution knows that it is at the preferable level
4. The average value of the panelist's preference to the color of the tofu dre
gs substitution is at the preferable level
5. The best treatment result most favored by the panelists in the substitutio
n of tofu waste in the preparation of the dakak-dakak is treatment B that i
s 5 gram substitution
6. The best treatment fiber content in the dakak-dakak is 0.61% (2 gram) in
3.2 g of the dakak-dakak (one small-sized dakak-akak). In 100 grams of
dough produces as many as 25 small pieces of fruit.
7. The best protein content in dakak-dakak is 4.07% (4.07 gram) in 100 gra
ms of dakak-dakak

20. CHAPTER IV
RECOMENDATIONS
1. It is recommended to make the substituted donuts with
the tofu dregs using a 95: 5 gram ratio.
2. Suggested follow-up research to investigate the saving
/ endurance of dakak-dakak.

21. Documentasi

22. Thank you
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