Utilization of Tofu Dregs in the Making of High-Fiber and Low-Fat Flours as Alternative Functional Food Ingredients
Ditta Kharisma Yolanda Putri,
Hanggara Sudrajat,
Ari Susanti
et al.
Abstract:Tofu is a source of vegetable protein that has high nutritional value for Indonesian Tofu, which is made from soybeans, produces waste from production, one of which is tofu dregs which cannot be stored for long and can pollute the environment. In general, the protein content in tofu dregs is still high, while until now its use is still relatively simple, namely only as animal feed. The content of tofu dregs which is still high in nutrition needs to be optimized for its use as an alternative functional food by … Show more
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