Karakterisasi Kimia dan Sensori Cookies Non-Gluten dengan Subtitusi Tepung Tulang Ikan Tongkol (Euthynnus affinis) Sebagai Alternatif Makanan Ringan Penderita Celiac
DOI:
https://doi.org/10.23887/jstundiksha.v11i2.45983Keywords:
Cookies, Non-Gluten, Tulang Ikan, Euthynnus AffinisAbstract
Celiac merupakan salah satu penyakit yang membuat penderitanya tidak dapat mencerna makanan yang mengandung gluten. Penderita Celiac mengganti dengan bahan non-gluten, tetapi pilihan menu yang tersedia masih terbatas, terutama makanan ringan. Dalam penelitian ini, makanan ringan dalam bentuk cookies diformulasikan dari tepung singkong termodifikasi berbasis lokal dan tepung tulang ikan tongkol (Euthynnus affinis). Tujuan penelitian ini adalah menganalisis karakterisasi secara kimia dan sensori cookies non-gluten dengan subtitusi tepung tulang ikan tongkol. Jenis penelitian yang dilakukan adalah metode eksperimental dengan dua perlakuan, yaitu cookies non-gluten kontrol dan cookies non-gluten dengan subtitisi tepung tulang ikan tongkol yang berperan sebagai subyek penelitian. Kedua cookies non-gluten diuji kimia secara proksimat yang dianalisis menggunakan one-way Anova dan uji sensori menggunakan uji hedonik oleh panelis tidak terlatih. Sebanyak 6% tepung tulang ikan tongkol yang ditambahkan pada cookies non-gluten memberikan kadar abu, protein, dan lemak yang lebih tinggi, namun kadar air dan karbohidrat yang lebih rendah dibandingkan cookies non-gluten kontrol. Hasil sensori menunjukkan bahwa cookies non-gluten dengan penambahan tepung tulang ikan tongkol memiliki tingkat penerimaan paling tinggi berturut-turut, yaitu warna, tekstur, aroma, keseluruhan, dan rasa. Sehingga, cookies non-gluten dengan subtitusi tepung tulang ikan tongkol dapat menjadi makanan ringan alternatif bagi penderita Celiac. Lebih lanjut, pemanfaatan singkong sebagai bahan baku utama merupakan salah satu upaya dalam mengatasi ketergantungan impor gandum, serta subtitusi tepung tulang ikan tongkol menjadi bentuk olahan hasil samping perikanan.
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