THE VARIATION " TOFU WASTE NUGGET WITH SUBTITUTION OF BASIL LEAVES EXTRACT " ON ORGANOLEPTIC TEST AND BACTERIAL POLLUTION

Abstract

Tofu waste can still be used as processed food because of its protein content. Nuggets are one of the foods
that are easy to make, practical and can be modified according to taste. The purpose of this study was to
identify the organoleptic test and analyze the microbiological test of the product on tofu waste nuggets with
basil leaf extract substitution for damaging cell membranes and flavonoids which function to inhibit the
growth of bacteri . This research design is an experimental using the Hedonic Test, namely the level of
acceptance in the form of liking or disliking the color, taste, scent, texture and microbiological test using
thetest Total Plate count (TPC). on tofu waste nuggets with basil leaf extract substitution. The organoleptic
test results showed that the panelists preferred the nuggets with the formulation of tofu waste and basil leaf
extract of 50: 50, Nugget with C code is an average value of 3,80 for color , scent, texture and taste for the
organoleptic test. The results of microbiological examination showed that the mean number of bacteria was
3.200 for the tofu waste nugget sample with basil leaf extract substitution and 6.870 for the control tofu
waste nugget sample. The addition of basil leaves to tofu waste nuggets can suppress the growth of the
number of bacteria.