KARAKTERISASI KIMIA DAN SENSORI COOKIES NON-GLUTEN DENGAN SUBTITUSI TEPUNG TULANG IKAN TONGKOL (Euthynnus affinis) SEBAGAI ALTERNATIF MAKANAN RINGAN PENDERITA CELIAC

Authors

  • Safira Noor Andayani Universitas Pendidikan Ganesha http://orcid.org/0000-0003-2232-4850
  • Gressty Sari Br Sitepu Universitas Pendidikan Ganesha
  • I Nyoman Budiarta Universitas Pendidikan Ganesha
  • Made Lia Damayanti Universitas Pendidikan Ganesha

Keywords:

cookies, non-gluten, tulang ikan tongkol

Abstract

Celiac adalah penyakit genetik dengan prevalensi kasus rendah yang menyebabkan penderitanya mengalami gangguan usus halus apabila mengonsumsi pangan mengandung gluten. Penderita Celiac biasanya membatasi konsumsi gluten dalam makanan ringan dari sumber lainnya. Singkong merupakan salah satu komoditas pertanian lokal unggulan Indonesia yang dapat dimanfaatkan sebagai bahan baku pangan non-gluten. Tujuan penelitian ini adalah mengevaluasi komposisi kimia dan tingkat kesukaan panelis terhadap cookies non-gluten dengan subtitusi tepung tulang ikan tongkol (Euthynnus affinis) sebagai upaya pemanfaatan hasil samping perikanan. Cookies non-gluten dengan penambahan 6% tepung tulang ikan tongkol memiliki total karbohidrat dan kadar air lebih rendah, serta kadar abu, protein, dan lemak lebih tinggi dibandingkan dengan cookies 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.

Author Biographies

Safira Noor Andayani, Universitas Pendidikan Ganesha

Jurusan Kimia

Gressty Sari Br Sitepu, Universitas Pendidikan Ganesha

Jurusan Biologi, Perikanan, dan Kelautan

I Nyoman Budiarta, Universitas Pendidikan Ganesha

Jurusan Kimia

Made Lia Damayanti, Universitas Pendidikan Ganesha

Jurusan Kimia

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Published

2022-08-15