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Abstract

     Soy milk pulp is the residue produced after the extraction process of soy juice to produce soy milk. Soy milk pulp has a fairly high nutritional content, including fiber, protein, and several bioactive compounds. Research on soy milk pulp is relevant because of its potential in the development of highly nutritious food products and positive impact on the environment through waste management. The purpose of this study is to determine the effect of the interaction between the proportion of wheat flour and soybean pulp flour with GMS on the chemical and organoleptic properties of soft cookies so that good quality soft cookies are obtained and can be accepted by the public based on taste, color, and taste as well as high fiber and protein levels and good for health it can make people more interested in local food products with high nutritional value and increase the utilization of soy milk processing waste that is often unused around our environment. This research method uses a factorial Complete Randomized Design (RAL) consisting of two factors. The first factor is the proportion of wheat flour substitution with soy milk dregs flour into 3 levels, namely A1 (50%, 50%), A2 (40%, 60%), A3 (30%, 70%), and the second factor, namely the GMS concentration becomes 2 levels, namely B1(2%), B2(3%). The results showed that the best treatment based on all parameters obtained substitution of 60% soy milk pulp flour and the addition of 2% GMS was the best value with parameter criteria, namely water content = 12,0%, protein content = 8,94%, fiber content = 10.93%, fat content = 15,46%, color = 4 (like), taste = 4 (like), aroma = 4 (like), texture = 4 (like).


 


Keywords: soft cookies; soy milk pulp; GMS

Keywords

soft cookies; s oy milk pulp; GMS

Article Details

Creative Commons License

This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

How to Cite
Ubaidilah, U. N. K. A., Handarini, K. H., & Rahmiati, R. (2025). Substitution Of Soybean Pulp Flour And Addition Of Glycerol Monostearate (GMS) On Chemical Properties And Organoleptic Soft Cookies: SUBSITUSI TEPUNG AMPAS KEDELAI DAN PENAMBAHAN GLISEROL MONOSTEARAT (GMS) PADA SIFAT KIMIA DAN ORGANOLEPTIK SOFT COOKIES. Food Science and Technology Journal (Foodscitech), 117-126. https://doi.org/10.25139/fst.vi.9192

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