Proximate Characteristics of Tofu Dregs Flour as an Alternative Food Ingredient

Abstract

Tofu dregs is an abundant waste from food production that is often not optimally utilized. In fact, tofu dregs have the potential to become an alternative food source if done in accordance with the ideal processing process and supported by the characterization of its nutritional content. This study aims to assess the chemical characteristics of tofu dregs flour through proximate analysis. The parameters analyzed included moisture content, ash, fat, protein, and carbohydrate by difference. Tofu dregs samples were obtained from tofu artisans in Bogor Regency, then dried, ground, and analyzed through the laboratory. The research was exploratory in nature using two replicates. The results showed that the moisture content of tofu dregs flour was 8.49 ± 1.34%, ash content 2.81 ± 0.19%, fat 7.86