| dc.description.abstract | The aim of this research is to determine the effect of the addition of moromi
substitution of palm kernel expeller with tofu dregs and the concentration of salt
solution on the physical, chemical and organoleptic characteristics of salty palm
kernel expeller sauce. This research used a completely randomized factorial design
with 2 factors, namely the rasio of moromi palm kernel expeller and tofu dregs (P):
(1:0, 1:1, 2:1, 1:2) and the concentration of salt solution (G): (15%, 20% 25%).
Based on the research datas, the addition of moromi substitution of palm
kernel expeller with tofu dregs had a highly significant (P<0,01) effect on color
indeks, salt content, protein content, reducing sugar content, and hedonic value of
color. The concentration of salt solution had a highly significant (P<0,01) effect on
the pH value. The interaction between the addition of moromi substitutions for palm
kernel expeller with tofu dregs and the concentration of salt solution had a highly
significantly (P<0,01) effect on salt content. The best results were obtained to
treatment with the rasion of moromi palm kernel expeller and tofu dregs (2:1) and
15% salt solution (P2G1), based on protein content, hedonic value of color, aroma,
taste and texture | en_US |
