Pembuatan tortila jagung (Zea mays L) dari substitusi tepung ampas tahu dan tepung jagung dengan penambahan natrium bikarbonat

This study aims to determine the effect of substitution tofu flour and corn by addition sodium bicarbonate in a completely randomized design with two replicates. The first factor is flour: (S) are: S1=100:0, S2=25:75, S3=50:50, S4=75:25, S5=0:100. second adding (P), which consists three levels, namely: P1=0.00 %, P2=0.20 P3=0.30 %. observed parameters: protein content, water fat ash organoleptic texture, color, flavor. statistical analysis showed that provides highly significant (P<0.05) on flavor, texture. moisture texture no taste color.