Kindergarten Students’ Acceptance of Biscuits Made from Soybean Flour and Tempe Flour as Substitute Ingredients



Biscuits, formulation, soybean, tempe


This study aims to investigate the consumers acceptance of biscuits made from soybean flour and tempe flour. The consumers in this case are students of kindergarten in TK Hikmah of Lamasi District, Luwu Regency. This study is experimenting the use of soybean flour and tempe flour as substitutes ingredients for wheat flour. This study was conducted at the laboratory of Home Economics Department and TK Hikmah in Lamasi District of Luwu Regency from April to August 2020. The data is collected on the quality of biscuits in terms of color, aroma, texture, taste, overall, and preferences. The data then analyzed Data were analyzed using the formula for average score, frequency, and t-test. The results showed that biscuits with soybean flour and tempe flour were accepted by kindergarten students with acceptance rate of 73%. It is higher than the standard of acceptance rate (70%). The composition of every 100 grams, there is 24% of flour, 0,6% of soybeans, 5,4% of tempe, 16.7% of cornstarch, 12% of margarine, 29% of egg yolks, 12% of refined sugar, 6.2% of baking powder, and 0.2% of vanilla.


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How to Cite

Widodo, S., & Hudiah, A. (2020). Kindergarten Students’ Acceptance of Biscuits Made from Soybean Flour and Tempe Flour as Substitute Ingredients. Asian Journal of Applied Sciences, 8(6). Retrieved from