Gluten-free cookies formulation using local composite flour of gadung, brown rice, and moringa leaves

Fitri Dayani, Ratna Nurmalita Sari

Abstract


Fibre-rich snacks can be made from local ingredients that are abundant and gluten-free, such as gadung and moringa leaves. This study aims to determine the correct formulation in the production of cookies using a combination of local composite flour from gadung tubers, brown rice and moringa leaves. The parameters observed include organoleptic test, fibre content and physical properties of the cookies. This research was carried out using an experimental method with a fully randomised design with 4 treatments and 3 replicates. The composites used consisted of umbi gadung flour, brown rice flour and moringa leaf flour with the formulation 60 g: 30 g: 10 g (P1), 50 g: 20 g: 30 g (P2), 40 g: 40 g: 20 g (P3) and (3 g: 25 g: 40 g (P4). Based on the results of the data analysis using the SPPS programme, it is known that the composite formulation has a significant effect on the organoleptic and physico-chemical parameters of the cookies. The more moringa leaves are added, the lower the panelists' liking, the darker the colour of the biscuits and the more brittle the texture. In conclusion, P1 is the best composite formulation based on panelist preference with yellowish-brown cookie colour, low breakage and crude fibre content of 3.51%.


Keywords


composite flour; crude fiber; fracture strength; gluten-free cookies; physical quality

Full Text:

PDF

References


Aminah, S., Tezar, R., & Yanis, M. (2015). Kandungan Nutrisi dan Sifat Fungsional Tanam an Kelor ( M oringa oleifera ). Buletin Pertanian Perkotaan Balai Pengkajian Teknologi Pertanian Jakarta, 5(30), 35–44.

Astarini, Faradina; A, Bambang Sigit; Praseptiangga, D. (2014). Formulasi dan evaluasi Sifat Sensoris dan Fiskikimia Flakes Komposit Tepung Tapioka, Tepung Konjac, dan Tepung Kacang Hijau. Jurnal Teknosains Pangan Vol 2 No 2 April 2013, 1(1), 41–48.

Augustyn, G. H., Tuhumury, H. C. D., & Dahoklory, M. (2017). Pengaruh Penambahan Tepung Daun Kelor terhadap Karakteristik Organoleptik dan Kimia Mocaf. AGRITEKNO, Jurnal Teknologi Pertanian, 6(2), 52–58. https://doi.org/10.30598/jagritekno.2017.6.2.52

Dewi, D. P. (2018). Substitusi tepung daun kelor (Moringa oleifera L.) pada cookies terhadap sifat fsik, sifat organoleptik, kadar proksimat, dan kadar Fe. Ilmu Gizi Indonesia, 1(2), 104. https://doi.org/10.35842/ilgi.v1i2.22

Febrianty, K., Widyaningsih, T. D., Wijayanti, S. D., Panca, N. I., Maligan, J. M., Korespondensi, P., Tunggak, K., & Jalar, U. (2015). Pengarung Proporsi Tepung Ubi Jalar Fermentasi: Kecambah Kacang Tunggak dan Lama Perkecambahan Terhadap Kualitas Fisik dan Kimia Flake. Jurnal Pangan Dan Agroindustri, 3(3), 824–834.

Ganis, M. (2012). Karakteristik Cookies Kaya Serat Berbahan Baku Campuran Mocaf, Tepung Tempe Telur, Tepung Kacang Hijau dan Tepung Pisang Nangka (Vol. 1).

Green, H.R., & Cellier, C. (2007). Celiac Disease. Management, 94(12), 1–3. https://doi.org/10.1016/j.mayocp.2019.02.019

Harris, C. (2011). Two of a Kind : Celiac Disease and Thyroid Disease. Today’s Dietician.

Hollis, J. (2018). In vivo Foundations of Sensory In vitro Testing Systems . Functional Foods and Beverages, 53–85. https://doi.org/10.1002/9781118823309.ch3

Ifmalinda, Andasuryani, & Lubis, R. H. (2019). Jurnal Teknik Pertanian Lampung Volume Lampung Desember 2019 Published by : Jurusan Teknik Pertanian , Fakultas Pertanian Universitas Lampung. Jurnal Teknik Pertanian Lampung, 8(4), 256–264.

Indiarto, R., B, N., & E, S. (2012). Kajian Karakteristik Tekstur Dan Organoleptik Daging Ayam Asap Berbasis Teknologi Asap Cair Tempurung Kelapa. Jurnal Teknologi Hasil Pertanian, 5(2), 106–116.

Jauhariah, D., & Ayustaningwarno, F. (2013). Snack Bar Rendah Fosfor dan Protein Berbasis Produk Olahan Beras. Journal of Nutrition College, 2(2), 250–261.

Lai, H. M., & Lin, T. C. (2007). Bakery Products: Science and Technology. In Bakery Products: Science and Technology. https://doi.org/10.1002/9780470277553.ch1

Risti, Y., & Rahayuni, A. (2013). Pengaruh Penambahan Telur Terhadap Kadar Protein, Serat, Tingkat Kekenyalan Dan Penerimaan Mie Basah Bebas Gluten Berbahan Baku Tepung Komposit. (Tepung Komposit : Tepung Mocaf, Tapioka Dan Maizena). Journal of Nutrition College, 2(4), 696–703. https://doi.org/10.14710/jnc.v2i4.3833

Singh, P., Singh, R., Jha, A., Rasane, P., & Gautam, A. K. (2015). Optimization of a process for high fibre and high protein biscuit. Journal of Food Science and Technology, 52(3), 1394–1403. https://doi.org/10.1007/s13197-013-1139-z

Sirisoontaralak, P., Nakornpanom, N. N., Koakietdumrongkul, K., & Panumaswiwath, C. (2015). Development of quick cooking germinated brown rice with convenient preparation and containing health benefits. Lwt, 61(1), 138–144. https://doi.org/10.1016/j.lwt.2014.11.015

Sopian, I., & Sunaedi, N. (2014). Pemanfaatan umbi gadung ( dioscorea hispida dennst ) untuk industri makanan ringan keripik di desa malompong kecamatan maja kabupaten majalengka (Vol. 1).

Sumunar, S. R. (2014). Karakteristik Fisko Kimia, Bioaktif dan Organoleptik Mie Berbasis Tepung Gadung.

Winsulangi, F. A. A. (2019). Pembuatan Roti Tawar Bebas Gluten Dari Tepung Beras Merah dan Tepung Tapioka (Kajian Proporsi Tepung dan Pengaruh Proporsi Telur Yang Berbeda). In Skripsi.

Yahya, E., Suseno, T. I. P., & Setijawati, E. (2017). Pengaruh Penambahan Tepung Menjes Terhadap Sifat Fisik Dan Organoleptik Nugget Ayam. Jurnal Teknologi Pangan Dan Gizi, 12(2), 63–68. http://journal.wima.ac.id/index.php/JTPG/article/view/1485

Zainuddin, N. M., & Hajriani, A. S. (2021). Pembuatan Bubuk Kering dari Daun Kelor ( Moringa Oleifera ) dengan Perbedaan Suhu dan Lama Pengeringan Untuk Tambahan Makanan Fungsional ( Production of Moringa Leaf Powder ( Moringa oleifera ) Based on Different Temperatures and Drying Time as a Function. Jurnal Agritechno, 14(02), 116–121.

Zeleny, M. (2011). Multiple Criteria Decision Making (MCDM): From Paradigm Lost to Paradigm Regained? Journal of Multi-Criteria Decision Analysis, 18(1–2), 77–89. https://doi.org/10.1002/mcda.473




DOI: https://doi.org/10.31764/jafp.v3i1.15723

Refbacks

  • There are currently no refbacks.


Copyright (c) 2023 Dayani & Sari

Creative Commons License
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.

JAFP is indexing in the following databases: