The Characteristics of Kerupuk Gembus

Abstract

Kerupuk gembus or soy pulp crackers is an innovated snack product made from tapioca flour combined with gembus, solid waste of tofu production. Gembus contains high fiber and protein useful for enhance the fiber and protein content of foods. The aim of the experiment was to determine the suitable composition of kerupuk gembus and the use of additives in the kerupuk production. Formulation used were modified on the gembus ratio and the additives use. In the physical characteristics of kerupuk gembus, it showed significant difference in hardness and swelling ability between all formulations. The proximate results showed that kerupuk gembus contains high fiber ranged between 38.1 to 67.4%. From the sensory evaluation and triangle test, it showed that the kerupuk gembus quite liked by the panelists were kerupuk with gembus and tapioca flour 1:1 ratio with Sodium Tripolyphosphate (STPP) 0.5%w (A1), kerupuk with gembus and tapioca flour 1:1 ratio without any additives (A3), and kerupuk with gembus and tapioca flour 2:1 ratio without any additives (B3). Author suggested the best formulation for consumption was kerupuk with gembus and tapioca flour 2:1 ratio without any additives.

Glycemic Index, Starch, and Protein Digestibility in Tempeh Gembus Cookies

“…GL is used to evaluate the effect of carbohydrate consumption with food GI taken into account [21]. Food GL is classified into three categories: low GL (<10), medium GL (11)(12)(13)(14)(15)(16)(17)(18)(19), and high GL (>20) [3]. Cookies with 50% tempeh gembus flour substitution have the lowest GL rate, at 6.90%.…”

“…e higher the substitution of tempeh gembus flour, the higher the protein digestion rate. High protein digestion rate means that protein can get well hydrolyzed into amino acids, so the amount of amino acids that can get absorbed and used by the body is high, while the low-protein digestion rate means protein is hard to get hydrolyzed to amino acids (11)(12)(13)(14)(15)(16)(17)(18)(19), and high GL (>20). and that causes a low amount of amino acids to get absorbed and used by the body because most of it will get passed through the body with feces.…”

“…One way to increase snack variation for diabetics is the utilization of high-fiber, low-glycemic index tempeh gembus in the form of snack products such as crackers (kerupuk) and cookies [18]. Cookies are chosen to be healthy snacks because they can be stored for a long period of time, are easy to carry, and are acceptable to people of all ages and socioeconomic levels.…”

Nutrition Content, Protein Quality, and Antioxidant Activity of Various <i>Tempeh Gembus</i> Preparations

“…Protein digestibility illustrates the content of dissolved amino acids. Protein breakdown into amino acids by enzymes can increase protein digestibility [15]. However, tempeh gembus with added bromelain underwent enzymatic inactivation by heating to 100°C, a temperature actually results in a decrease in protein and amino acid digestibility.…”

“…Tempeh gembus is usually eaten as a side dish or as a snack. [15]. Tempeh gembus is usually consumed after thorough cooking, typically involving heat.…”