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September 10, 2025JUPE Jurnal Pendidikan MandalaOpen Access

Utilization of Tofu Dregs Flour in Processed Food Macaron as a Culinary Tourism Product in Banyuwangi Regency

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Authors

NMNelin Nurul MumtazaRHRudi HandokoUniversitas Pgri BanyuwangiNNNurhalimah NurhalimahUniversitas Muhammadiyah Tapanuli Selatan

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Implication

R&D approach improved macaron quality using 10% tofu dregs flour, highlighting culinary tourism potential.

Key Points

  • The best substitution for tofu dregs flour in macarons was found to be 10%, enhancing product quality.
  • In the hedonic organoleptic test with 15 panelists, a score of 86% indicated strong preference for the product.
  • The research utilized a 4D development approach that includes Define, Design, Development, and Dissemination phases.
  • Innovation in using tofu pulp flour contributes to environmental sustainability and culinary tourism in Banyuwangi.

Cite This Study

Mumtaza et al. (2025) studied this question.

synapsesocial.com/papers/68c1ae7054b1d3bfb60e66e2https://doi.org/10.58258/jupe.v10i2.8804
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Proximate Characteristics of Tofu Dregs Flour as an Alternative Food Ingredient2025
  2. 2Utilization of Tofu Pulp Flour in Making Cookies2024
  3. 3Effect of Cinnamon Addition on the Quality of Tofu Dregs Flour-Substituted Baked Brownies2026
  4. 4The nutritional and economic potential of tofu dreg (okara) and its utilization for high protein food products in Indonesia2024 · 12 citations
  5. 5REVIEW: THE USE OF TOFU RESIDUE IN THE PHARMACEUTICS2024 · 1 citations