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

DOI:

https://doi.org/10.23887/jstundiksha.v11i2.45983

Keywords:

Cookies, Non-Gluten, Tulang Ikan, Euthynnus Affinis

Abstract

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.

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

References

Abbey, L., Glover-Amengor, M., Atikpo, M. O., Atter, A., & Toppe, J. (2017). Nutrient content of fish powder from low value fish and fish byproducts. Food Science and Nutrition, 5(3), 374–379. https://doi.org/10.1002/fsn3.402.

Adekunle, O. A., & Mary, A. A. (2014). Evaluation of cookies produced from blends of wheat, cassava and cowpea flours. International Journal of Food Studies, 3(2), 175–185. https://doi.org/10.7455/ijfs/3.2.2014.a4.

Amanu, F. N., & Susanto, W. H. (2014). MOCAF Production in Madura ( Study of Varieties and Plantation Sites ) Toward Quality and Yield. Jurnal Pangan Dan Agroindustri, 2(3), 161–169.

Anggraeni, A. A., Handayani, T. H. W., & Palupi, S. (2014). Physical and Sensory Properties of Gluten-Free Modified Cassava Flour-Based Cookies. The 7th International Seminar, 387–394.

AOAC. (1995). Official methods of analysis 16 edition.

Aziah, A. A. N., Noor, A. Y. M., & Ho, L. H. (2012). Physicochemical and organoleptic properties of cookies incorporated with legume flour. International Food Research Journal, 19(4), 1539–1543.

Baranauskaitė, L., & Jurevičienė, D. (2021). Import risks of agricultural products in foreign trade. Economies, 9(3). https://doi.org/10.3390/economies9030102.

BPS. (2021). Impor Biji Gandum dan Meslin Menurut Negara Asal Utama, 2010-2020.

Brát, J., & Pokorný, J. (2000). Fatty acid composition of margarines and cooking fats available on the Czech market. Journal of Food Composition and Analysis, 13(4), 337–343. https://doi.org/10.1006/jfca.1999.0877.

BSN. (1992). Mutu dan Cara Uji Biskuit (SNI 01-2973- 1992). Bsn, 1–5.

Chavan, R., Sandeep, K., Basu, S., & Bhatt, S. (2016). Biscuits, Cookies, and Crackers: Chemistry and Manufacture. In B. CABALLERO, P. M. FINGLAS, & F. TOLDRA (Eds.), Encyclopedia of Food and Health (pp. 437–444). Academic Press. https://doi.org/10.1016/B978-0-12-384947-2.00266-X.

Chung, H. Y., Yung, I. K. S., Ma, W. C. J., & Kim, J. S. (2002). Analysis of volatile components in frozen and dried scallops (Patinopecten yessoensis) by gas chromatography/mass spectrometry. Food Research International, 35(1), 43–53. https://doi.org/10.1016/S0963-9969(01)00107-7.

Cormick, G., & Belizán, J. M. (2019). Calcium intake and health. Nutrients, 11(7), 1–16. https://doi.org/10.3390/nu11071606.

Daeng, R. A. (2019). Pemanfaatan Tepung Tulang Ikan Cakalang (Katsuwonus pelamis) sebagai Sumber Kalsium dan Fosfor untuk Meningkatkan Nilai Gizi Biskuit. Jurnal Biosainstek, 1(01), 22–30. https://doi.org/10.52046/biosainstek.v1i01.209.

Darmanto, Y. S., Agustini, T. W., Swastawati, F., & Al Bulushi, I. (2014). The effect of fish bone collagens in improving food quality. International Food Research Journal, 21(3), 891–896.

Darmawan, M. R., Andreas, P., Jos, B., & Sumardiono, S. (2013). Modifikasi Ubi Kayu dengan Proses Fermentasi menggunakan Starter Lactobacillus casei untuk Produk Pangan. Jurnal Teknologi Kimia Dan Industri, 2(4), 137–145.

Deswita, N. C., & Fitriyani, E. (2019). Kadar Kalsium dan Mutu Hedonik Donat yang ditambahkan Tepung Kalsium Tulang Ikan Tongkol (Euthynnus affinis). Octopus, 8, 13–19. https://doi.org/https://doi.org/10.26618/octopus.v8i1.2487.

Diniyah, N., Subagio, A., Nur Lutfian Sari, R., Gita Vindy, P., & Ainur Rofiah, A. (2018). Effect of Fermentation Time and Cassava Varieties on Water Content and the Yield of Starch from Modified Cassava Flour (MOCAF). Indonesian Journal of Pharmaceutical Science and Technology, 5(2), 71. https://doi.org/10.24198/ijpst.v5i3.15094.

Edam, M. (2016). Fortifikasi Tepung Tulang Ikan Terhadap Karakteristik Fisiko-Kimia Bakso Ikan. Jurnal Penelitian Teknologi Industri, 8(12), 83–90. https://doi.org/http://dx.doi.org/10.33749/jpti.v8i2.1918.

Fatmawati, Kartini, & Aisa, S. (2019). Acceptance and Nutritional Value of Cookies Substituted with Tuna Fish Meal Madidihang (Thunnus Albacares). KnE Life Sciences, 2019, 68–73. https://doi.org/10.18502/kls.v4i15.5738.

Fikawati, S., Syafiq, A., Puspasari, P., Gizi, J., & Masyarakat, K. (2005). Faktor-faktor yang berhubungan dengan asupan kalsium pada remaja di Kota Bandung. 24(1).

Hemung, B. (2013). Properties of Tilapia Bone Powder and Its Calcium Bioavailability Based on Transglutaminase Assay. International Journal Of Bioscience, Biochemistry and Bioinformatics, 3(4), 2–5. https://doi.org/10.7763/IJBBB.2013.V3.219.

Horstmann, S. W., Lynch, K. M., & Arendt, E. K. (2017). Starch characteristics linked to gluten-free products. Foods, 6(4), 1–21. https://doi.org/10.3390/foods6040029.

Hunaefi, D., Taqi, F. M., Syamsir, E., Muhandri, T., Subarna, Adawiyah, D. R., Herawati, D., Nurwulandari, K. F. (2017). Penuntun Praktikum Teknologi Pengolahan Pangan.

Jiang, Y., Zhao, L., Yuan, M., & Fu, A. (2017). Identification and changes of different volatile compounds in meat of crucian carp under short-term starvation by GC-MS coupled with HS-SPME. Journal of Food Biochemistry, 41(3), 1–16. https://doi.org/10.1111/jfbc.12375.

Khoirunnisa, W., Fauziyah, A., & Nasrullah, N. (2021). Penambahan Tepung Kedelai Pada Roti Tawar Tepung Sorgum dan Pati Garut Bebas Gluten dengan Zat Besi dan Serat Pangan. Jurnal Gizi Dan Kesehatan, 5(1). https://doi.org/10.22487/ghidza.v5i1.217.

KKP. (2020). Produksi Perikanan. In Statistik KKP.

Kong, Y., Yang, X., Ding, Q., Zhang, Y. Y., Sun, B. G., Chen, H. T., & Sun, Y. (2017). Comparison of non-volatile umami components in chicken soup and chicken enzymatic hydrolysate. Food Research International, 102(July), 559–566. https://doi.org/10.1016/j.foodres.2017.09.038.

Kurniati, L. I., Aida, N., Gunawan, S., & Widjaja, T. (2012). Pembuatan MOCAF (Modified Cassava Flour) dengan Proses Fermentasi Menggunakan Lactobacillus plantarum, Saccharomyces cereviseae, dan Rhizopus oryzae. Jurnal Teknik Pomits, 1(1), 1–6.

Lestari, S. (2016). Kajian Pengolahan Tepung Mocaf pada Empat Varietas Ubi Kayu Menggunakan Starter Bimo-CF dan Lama Perendaman 18 Jam. Prosiding Seminar Nasional Agroinovasi Spesifik Lokasi Untuk Ketahanan Pangan Pada Era Masyarakat Ekonomi ASEAN, 216–227.

Lindmark Månsson, H. (2008). Fatty acids in bovine milk fat. Food and Nutrition Research, 52, 1–4. https://doi.org/10.3402/fnr.v52i0.1821.

Lis, D. M., Stellingwerff, T., Shing, C. M., Ahuja, K. D., & Fell, J. W. (2015). No Title. International Journal of Sport Nutrition and Exercise Metabolism, 25(1). https://doi.org/10.1123/ijsnem.2013-0247.

Luca, A., Kjær, A., & Edelenbos, M. (2017). Volatile organic compounds as markers of quality changes during the storage of wild rocket. Food Chemistry, 232, 579–586. https://doi.org/10.1016/j.foodchem.2017.04.035.

Ludvigsson, J. F., Montgomery, S. M., Ekbom, A., Brandt, L., & Granath, F. (2009). Small-Intestinal Histopatology and Mortality Risk in Celiac Disease. JAMA, 302(11), 1171–1178. https://doi.org/10.1001/jama.2009.1320.

Meilgaard, M., Civille, G. V., & Carr, B. T. (2013). Sensory Evaluation Techiques 4th Edition. Journal of Chemical Information and Modeling, 53(9), 1689–1699.

Miller, R. (2016). Biscuits, Cookies and Crackers: Nature of the Products. In B. CABALLERO, P. M. FINGLAS, & F. TOLDRA (Eds.), Encyclopedia of Food and Health (pp. 445–450). Academic Press. https://doi.org/10.1016/B978-0-12-384947-2.00075-1.

Montagnac, J. A., Davis, C. R., & Tanumihardjo, S. A. (2009). Nutritional value of cassava for use as a staple food and recent advances for improvement. Comprehensive Reviews in Food Science and Food Safety, 8(3), 181–194. https://doi.org/10.1111/j.1541-4337.2009.00077.x.

Moreira, N., Valente, L. M. P., Castro-Cunha, M., Cunha, L. M., & De Pinho, P. G. (2013). Effect of storage time and heat processing on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle. Food Chemistry, 138(4), 2365–2373. https://doi.org/10.1016/j.foodchem.2012.11.135.

Moretti, V. M., Vasconi, M., Caprino, F., & Bellagamba, F. (2017). Fatty Acid Profiles and Volatile Compounds Formation During Processing and Ripening of a Traditional Salted Dry Fish Product. Journal of Food Processing and Preservation, 41(5). https://doi.org/10.1111/jfpp.13133.

Mulia. (2004). Kajian Potensi Limbah Tulang Ikan Patin (Pangasius pangasius) sebagai alternatif Sumber Daya Kalsium dalam Produk Mie Kering (pp. 1–101).

Najjar, Z., Alkaabi, M., Alketbi, K., Stathopoulos, C., & Ranasinghe, M. (2022). Physical Chemical and Textural Characteristics and Sensory Evaluation of Cookies Formulated with Date Seed Powder. Foods, 11(3), 1–13. https://doi.org/10.3390/foods11030305.

Nur, A., & , Verawati Besti, H. D. A. (2018). Formulasi dan Karakteristik Bihun Tinggi Protein dan Kalsium dengan Penambahan Tepung Tulang Ikan Patin (Pangasius hypopthalmus) untuk Balita Stunting. JURNAL MKMI, 14(2), 157–164.

Permitasari, W. (2013). Pengaruh Penambahan Tepung Tulang Ikan Lele (Clarias Batrachus) pada Pembuatan Mie Basah terhadap Kadar Kalsium, Elastisitas, dan Daya Terima. UNIVERSITAS MUHAMMADIYAH SURAKARTA.

Pratama, R., Awaluddin, M., & Ishmayana, S. (2011). Komposisi Asam Lemak Ikan Tongkol, Layur, Dan Tenggiri Dari Pameungpeuk, Garut. Jurnal Akuatika Indonesia, 2(2), 244363.

Putri, H. D., Elfidasari, D., & Sugoro, I. (2020). Nutritional Content of Bone Flour Made from Plecos Fish Pterygoplichthys pardalis from the Ciliwung River, Indonesia. Journal of Biology & Biology Education, 12(3), 329–334.

Rachmansyah, F., Liviawaty, E., Rizal, A., & Kurniawati, N. (2018). Terhadap Tingkat Kesukaan Kerupuk Gendar Universitas Padjadjaran. Perikanan, Jurnal Vol, Kelautan No, I X, IX(1), 62–70.

Rubio-Tapia, A., Kyle, R. A., Kaplan, E. L., Johnson, D. R., Page, W., Erdtmann, F., Brantner, T. L., Kim, W. R., Phelps, T. K., Lahr, B. D., Zinsmeister, A. R., Melton, L. J., & Murray, J. A. (2009). Increased Prevalence and Mortality in Undiagnosed Celiac Disease. Gastroenterology, 137(1), 88–93. https://doi.org/10.1053/j.gastro.2009.03.059.

Sarabhai, S.;Indrani, D.;Vijaykrishnaraj, M.;Milind;Kumar, V. A.;Prabhasankar, P. (2015). Effect of protein concentrates, emulsifiers on textural and sensory characteristics of gluten free cookies and its immunochemical validation. Journal of Food Science and Technology, 52(6), 3763–3772.

Sineke, J., & Mirna, K. (2020). Pemberian Makanan Ringan (Biskuit) Berbahan Dasar Pangan Lokal Tepung Tulang Ikan Malalugis (Decapterus spp) dan Bihun dalam Meningkatkan Status Gizi Anak Balita Stunting Usia 1-2 Tahun. Gizido, 12(2), 87–98. https://doi.org/https://doi.org/10.47718/gizi.v12i2.1226.

Subagio, A. (2008). Modified Cassava Flour (Mocal): Sebuah masa depan ketahanan pangan nasional berbasis potensi lokal. Pangan, 17(50), 92–103.

Toppe, J., Albrektsen, S., Hope, B., & Aksnes, A. (2007). Chemical composition, mineral content and amino acid and lipid profiles in bones from various fish species. Comparative Biochemistry and Physiology - B Biochemistry and Molecular Biology, 146(3), 395–401. https://doi.org/10.1016/j.cbpb.2006.11.020.

Trilaksani, W., Salamah, E., & Nabil, M. (2006). Pemanfaatan Limbah Tulang Ikan Tuna (Thunnus Sp.) sebagai Sumber Kalsium dengan Metode Hidrolisis Protein. Jurnal Pengolahan Hasil Perikanan Indonesia, 9(2), 34–45.

Viljamaa, M., Kaukinen, K., Pukkala, E., Hervonen, K., Reunala, T., & Collin, P. (2006). Malignancies and mortality in patients with coeliac disease and dermatitis herpetiformis: 30-year population-based study. Digestive and Liver Disease, 38(6), 374–380. https://doi.org/10.1016/j.dld.2006.03.002.

Walczak, J., Bocian, S., Kowalkowski, T., Trziszka, T., & Buszewski, B. (2017). Determination of Omega Fatty Acid Profiles in Egg Yolk by HILIC-LC-MS and GC-MS. Food Analytical Methods, 10(5), 1264–1272. https://doi.org/10.1007/s12161-016-0655-7.

Widodo, Y., Sandjaja, & Edith, S. (2013). Gambaran Konsumsi Zat Gizi Anak Umur 6 Bulan - 12 Tahun di Indonesia. Gizi Indonesia, 36(2), 143–152. https://doi.org/10.36457/gizindo.v36i2.142.

Zhang, Y., Ma, X., & Dai, Z. (2019). Comparison of nonvolatile and volatile compounds in raw, cooked, and canned yellowfin tuna (Thunnus albacores). Journal of Food Processing and Preservation, 43(10), 1–11. https://doi.org/10.1111/jfpp.14111.

Zulaidah, A. (2011). Modifikasi Ubi Kayu Secara Biologi Menggunakan Starter Bimo-CF Menjadi Tepung Termodifikasi Pengganti Gandum. Universitas Diponegoro, 1–173.

Downloads

Published

2022-08-15

Issue

Vol. 11 No. 2 (2022)

Section

Articles

License

Copyright (c) 2022 Safira Noor Andayani, Gressty Sari Br Sitepu, I Nyoman Budiarta, Made Lia Damayanti

Creative Commons License

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

Authors who publish with the Jurnal Sains dan Teknologi (JST)   agree to the following terms:

  1. Authors retain copyright and grant the journal the right of first publication with the work simultaneously licensed under a Creative Commons Attribution License (CC BY-SA 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal. 
  2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
  3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work. (See The Effect of Open Access)