KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK COOKIES MOCAF DENGAN PENAMBAHAN TEPUNG TEMPE (Physicochemical and Organoleptic Characteristics of Mocaf Cookies with Tempeh Flour Additions)

Dita Kristanti; Woro Setiaboma; Ainia Herminiati

doi:10.36974/jbi.v11i1.5354

KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK COOKIES MOCAF DENGAN PENAMBAHAN TEPUNG TEMPE (Physicochemical and Organoleptic Characteristics of Mocaf Cookies with Tempeh Flour Additions)

Dita Kristanti, Woro Setiaboma, Ainia Herminiati

Abstract

Mocaf is used as an ingredient for cookies to reduce consumption and import of wheat flour in Indonesia, while tempeh flour as a protein source for milk substitute. The mocaf cookies in this research is made from gluten and casein free ingredients. The use of mocaf and tempeh flour will cause changes in the physical, chemical and organoleptic characteristics of cookies. This study was conducted to determine the composition of mocaf and tempeh flour which produces cookies that are preferred by consumers with a good nutrition. In this study there were 5 formulations with a ratio of mocaf and tempeh flour namely F1 (100:0), F2 (75:25), F3 (50:50), F4 (25:75), and F5 (0: 100) while F0 as a control using wheat flour. The results showed that the best formulation based on physical, chemical, and organoleptic characteristics was F2. The F2 cookies content of moisture (3,94±0,15%), protein (9,09±0,22%), fat (24,65±1,03%), ash (1,02±0,00%), carbohydrate (61,35±1,10%), iron (7,76±0,30 mg/100 g), zinc (1,10±0,01 mg/100g), calcium (2,97±0,02 mg/100 g), and magnesium (26,19±0,19 mg/100 g). The F2 cookies had a bake loss 15,25±0,40%, spread ratio of 7,89±0,10 mm, 2025,57±29,88 gForce of hardness, brittleness 20,84±0,15 mm, and consumers sensory perception of 26%.

Keywords: casein free, cookies, gluten free, modified cassava flour (mocaf), tempeh flour

ABSTRAK

Pembuatan cookies dari tepung mocaf (modified cassava flour) dilakukan sebagai upaya mengurangi konsumsi dan impor tepung terigu di Indonesia. Tepung tempe ditambahkan pada pembuatan cookies sebagai sumber protein pengganti susu. Cookies mocaf ini merupakan produk yang dibuat dari bahan baku bebas gluten dan bebas kasein. Penggunaan tepung mocaf dan tempe akan menyebabkan perubahan karakteristik fisik, kimia dan organoleptik cookies. Penelitian ini dilakukan untuk mengetahui perbandingan tepung mocaf dan tempe pada pembuatan cookies yang memiliki nilai gizi baik dan disukai konsumen. Pada penelitian ini terdapat 5 perlakuan dengan perbandingan tepung mocaf dan tepung tempe, yaitu F1 (100:0), F2 (75:25), F3 (50:50), F4 (25:75) dan F5 (0:100) serta F0 sebagai kontrol menggunakan tepung terigu. Hasil penelitian menunjukkan bahwa cookies terbaik berdasarkan karakteristik fisik, kimia dan organoleptik adalah F2. Cookies F2 memiliki kandungan air (3,94±0,15%), protein (9,09±0,22%), lemak (24,65±1,03%), abu (1,02±0,00%), karbohidrat (61,35±1,10%), besi (7,76±0,30 mg/100 g), seng (1,10±0,01 mg/100g), kalsium (2,97±0,02 mg/100 g), magnesium (26,19±0,19 mg/100 g), bake loss (15,25±0,40%), spread ratio (7,89±0,10 mm), hardness (2025,57±29,88 gForce), fracturabillity (20,84±0,15 mm) dan tingkat penerimaan sebesar 26%.

Kata kunci: bebas gluten, bebas kasein, cookies, tepung mocaf, tepung tempe

Keywords

casein free; cookies; gluten free; modified cassava flour (mocaf); tempeh flour

Full Text:

PDF

References

AOAC. (1995). Official Methods of Analysis of The Association of Official Analytical Chemist, 14 ed. Airilington: AOAC Inc.

Astawan, M., Wresdiyati, T., & Ichsan, M. (2016). Karakteristik Fisikokimia Tepung Tempe Kecambah Kedelai. J. Gizi Pangan, 11(1), 35–42.

Badan Standardisasi Nasional. (2011). SNI 2973:2011 Biskuit. Jakarta: Badan Standardisasi Nasional.

Bastian, F., Ishak, E., Tawali, A. B., & Bilang, M. (2013). Daya Terima dan Kandungan Zat Gizi Formula Tepung Tempe dengan Penambahan Semi Refined Carrageenan (SRC) dan Bubuk Kakao. Jurnal Aplikasi Teknologi Pangan, 2(1), 5–8.

Chauhan, A., Saxena, D. C., & Singh, S. (2016). Physical , Textural , and Sensory Characteristics of Wheat and Amaranth Flour Blend Cookies. Cogent Food & Agriculture, 1–8. https://doi.org/10.1080/23311932.2015.1125773

Hafid, A., & Ahami, A. O. T. (2018). The Efficacy of the Gluten-Free Casein-Free Diet for Moroccan Autistic Children. Current Research in Nutrition and Food Science, 06(3), 734–741.

Hidayah, N. L., & Anna, C. (2019). Pengaruh Substitusi Tepung Tempe dan Penambahan Margarin terhadap Mutu Organoleptil Kue Kembang Goyang. e-Jurnal Tata Boga, 8(I), 23–31.

Hunter, L. C., O’Hare, A., Herron, W. J., & Jones, G. E. (2003). Opioid peptides and dipeptidyl peptidase in autism. Developmental Medicine & Child Neurology, 45, 121–128.

Komalasari, W. B., Sabarella, Wahyuningsih, S., Manurung, M., Herwulan, M., Sehusman, … Rinawati. (2017). Statistik Konsumsi Pangan (Statistics of Food Consumption) 2017. (M. L. Hakim & Abiyadun, Ed.). Pusat Data dan Sistem Informasi Pertanian, Kementrian Pertanian. Diambil dari epublikasi.setjen.pertanian.go.id/epublikasi/StatistikPertanian/2017/Statistik_Konsumsi_Pangan_2017/files/assets/basic-html/page4.html

Öksüz, T., & Karakaş, B. (2016). Sensory and textural evaluation of gluten-free biscuits containing buckwheat flour. Cogent Food & Agriculture, 1–7. https://doi.org/10.1080/23311932.2016.1178693

Oktaviana, A. S., Hersoelistyorini, W., & Nurhidajah. (2017). Kadar Protein , Daya Kembang , dan Organoleptik Cookies dengan Substitusi Tepung Mocaf dan Tepung Pisang Kepok. Jurnal Pangan dan Gizi, 7(November), 72–81.

Piwowarczyk, A., Horvath, A., Łukasik, J., Pisula, E., & Szajewska, H. (2018). Gluten ‑ and casein ‑ free diet and autism spectrum disorders in children : a systematic review. European Journal of Nutrition, 57(2), 433–440. https://doi.org/10.1007/s00394-017-1483-2

Rahayu, W. P., Pambayun, R., Santoso, U., Nuraida, L., & Ardiansyah. (2015). Tinjauan Ilmiah Teknologi Pengolahan Tempe Kedelai (Edisi 1). Perhimpunan Ahli Teknologi Pangan (PATPI). Diambil dari http:/patpi.or.id

Schakel, S. F., Heel, N. Van, & Harnack, J. (2016). Nutrient-Composition Tables for Grains and for Grain-Based Products. Encyclopedia of Food Grains (2 ed., Vol. 135). Elsevier Ltd. https://doi.org/10.1016/B978-0-08-100596-5.00243-2

Soekarto, S. T., & Hubeis, M. (1992). Metodologi Penelitian Organoleptik. Bogor: Pusat Antar Universitas Pangan dan Gizi, Institut Pertanian Bogor.

Subagio, A., Siti, W., Witono, Y., & Fahmi, F. (2008). Prosedur Operasi Standar (POS) Produksi Mocal Berbasis Klaster. Bogor: Southeast Asian Food and Agricultural Science and Technology (SEAFAST) Center, Institut Pertanian Bogor.

Young, G., & Mebrahtu, T. (1998). Protein, Fiber, and Lipid Content of Vegetable Soybean. Journal of the American Dietetic Association, 98(9), A44. https://doi.org/http:/doi.org/10.1016/S0002-8223(98)00461-1

DOI: http://dx.doi.org/10.36974/jbi.v11i1.5354