Community-Based Circular Food Innovation: Nutritional and Sensory Evaluation of Tofu Residue – Based Cookies in Pakiskembar Village, Malang Regency

Bifil Tanjung Perkasa, Sheinia Indhy Aurellia, Miranda Nadar Ayu, Ananda Sekar Kinanti, Marisa Ajeng Pratiwi, Falda Rahma Nurfitriani, Lola Alifa Ikhtiarani, Destriana Nabila

Abstract

The rapid expansion of agro-industrial food production has increased waste generation, posing sustainability challenges at both the local and global levels. In Pakiskembar Village, Malang Regency, tofu processing produces large amounts of residue (okara) that remain underutilized despite their nutritional potential. This study aimed to evaluate the nutritional composition and sensory acceptance of okara-based cookies developed through a community-based circular food innovation approach. A participatory method was implemented over five months, involving members of the local Family Welfare Empowerment (PKK) group in processing, production, and evaluation activities. Proximate analysis was conducted to determine moisture, protein, fat, carbohydrate, fiber, ash, and energy content, while sensory evaluation used a five-point hedonic scale with 30 untrained panelists. The results showed that the cookies contained 4.22% moisture, 6.27% protein, 0.43% fat, 78.5% carbohydrates, and 9.09% crude fiber, with an energy value of approximately 314.9 kcal/100 g. Sensory evaluation indicated that the formulation containing 20 grams of okara achieved the highest overall acceptance across sensory attributes. These findings demonstrate that moderate okara substitution improves fiber content while maintaining acceptable sensory quality and supporting community-based waste valorization. Further optimization is recommended to improve fat and energy content to meet conventional quality standards without compromising product acceptability.

Keywords

community empowerment; proximate analysis; rural sustainability; valorisation; waste utilization

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References

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DOI: https://doi.org/10.20961/jr&d.v14i1.116296

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