Kadar Protein dan Tingkat Kekerasan pada Cookies Tepung Gaplek dan Tepung Tempe sebagai Potensi Terapi Celiac Disease
Article History
Submited : October 2, 2024
Published : December 3, 2024
Penyakit celiac adalah kelainan autoimun komplek dengan manifestasi klinik beragam yang yang tejadi pada individu yang memiliki kecenderungan genetik dan pemicunya adalah konsumsi gluten. Terapi untuk penderita penyakit celiac adalah dengan diet bebas gluten. Cookies dengan menggunakan bahan tepung gaplek dan tepung tempe dipilih sebagai salah satu makanan diet bebas gluten yang berpotensi sebagai terapi penyakit celiac. Tujuan dari penelitian ini adalah untuk mengetahui kadar protein dan tingkat kekerasan cookies tepung gaplek dan tepung tempe. Pada penelitian ini metode yang digunakan adalah rancangan acak lengkap yang terdiri dari 1 kontrol dan 3 perlakuan perbandingan tepung gaplek dan tepung tempe yaitu F1 (kontrol) F2 ( tepung gaplek 25% : tepung tempe 75%) F3 (tepung gaplek 50% : tepung tempe 50%) F4 (tepung gaplek 75% : tepung tempe 25%). Data kadar protein dan tingkat kekerasan yang diperoleh melalui uji normalitas data dengan menggunakan Saphiro Wilk. Uji kadar protein terdapat data tidak normal (<0,05) dan dilanjutkan dengan uji Kruskal Wallis, kemudian uji Mann Whitney untuk mengetahui perbedaan disetiap perlakuan. Texture Analyzer (hardness, gumminess, fracture, chewiness, cohesiveness, adhesiveness) berdistribusi normal (>0,05) sehingga dilanjutkan dengan uji Anova yang menunjukkan tidak ada perbedaan antar perlakuan pada cookies kecuali pada parameter adhesiveness sehingga dilanjutkan dengan uji Post Hoc. Hasil dari penelitian ini terdapat perbedaan kadar protein cookies dari setiap perlakuan (p<0,05) F1 3,9%; F2 7,95%; F3 6,78%; F4 4,37% dan tidak terdapat perbedaan pada tingkat kekerasan cookies dari setiap perlakuan (p>0,05) F1 36,14%; F2 38,57%; F3 43,85%; F4 43,29%.
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18. Hidayah, N. L., & Anna, C. (2019). PENGARUH SUBSITUSI TEPUNG TEMPE DAN PENAMBAHAN MARGARIN TERHADAP MUTU ORGANOLEPTIK KUE KEMBANG GOYANG. E-Jurnal Tata Boga, 8(I), 23–31.
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21. Iswara, J. A., Julianti, E., & Nurminah, M. (2019). KARAKTERISTIK TEKSTUR ROTI MANIS DARI TEPUNG, PATI, SERAT DAN PIGMEN ANTOSIANIN UBI JALAR UNGU. Jurnal Pangan Dan Agroindustri, 7(4), 12–21.
22. Kristanti, D., Setiaboma, W., & Herminiati, A. (2020). KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK COOKIES. Journal Biopropal Industri, 11(1), 1–8. https://doi.org/http://dx.doi.org/10.36974/jbi.v11i1.5354
23. Manley, D. (2011). Manley ’ s technology of biscuits , crackers and cookies (D. Manley (ed.); fourth).
24. Martinez, M. M., & Pallares, manuel G. (2020). Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods (M. M. Martinez & M. G. Pallares (eds.)).
25. Mayasti, N. K. I., Ushada, M., & Ainuri, M. (2018). Analisa Mutu Produk Spageti Berbasis Tepung Beras, Jagung, Mocaf, dan Kedelai. 129–140.
26. Mohta, S., Rajput, M. S., Ahuja, V., Makharia, G. K., & Words, K. (2021). Emergence of Celiac Disease and Gluten-related Disorders in Asia. J Neurogastroenterol Motil, 27(3), 337–346. https://doi.org/https://doi.org/10.5056/jnm20140
27. Muna, S. N., Noviasari, S., & Muzaifa, M. (2023). Pangan Lokal Sebagai Bahan Baku Produk Bakeri Non-Gluten : Ulasan Jenis dan Karakteristik Produk yang Dihasilkan ( Local Food as Main Ingredient of Gluten-free Bakery Product : A Review of Type & Final Product Characteristic ). JURNAL ILMIAH MAHASISWA PERTANIAN, 8, 345–351.
28. Nurani, S., & Yuwono, S. S. (2014). PEMANFAATAN TEPUNG KIMPUL ( Xanthosoma sagittifolium ) SEBAGAI BAHAN BAKU COOKIES ( KAJIAN PROPORSI TEPUNG DAN PENAMBAHAN MARGARIN ). Jurnal Pangan Dan Agroindustri, 2(2), 50–58.
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30. Onodu, B. C., Culas, R. J., & Nwose, E. U. (2018). Facts about dietary fibre in cassava : Implication for diabetes ’ medical nutrition therapy. Integrative Food, Nutrition and Metabolism, 5(3), 1–5. https://doi.org/10.15761/IFNM.1000216
31. Pagano, A. E. (2007). The Gluten-Free Vegetarian. The Celiac Diet, Series #9, 9(2), 94–106.
32. Panghal, A., Chhikara, N., & Khatkar, B. S. (2018). Effect of processing parameters and principal ingredients on quality of sugar snap cookies : a response surface approach. J Food Sci Technol, 55(October), 3127–3134. https://doi.org/10.1007/s13197-018-3240-9
33. Rinaldo, R. T. (2018). ANALISIS FISIK, KIMIA, DAN ORGANOLEPTIK KUE BAY TAT BERBASIS TEPUNG TEMPE. AGRITEPA, IV(2), 108–122.
34. Romulo, A., Romulo, A., & Surya, R. (2022). Machine Translated by Google Jurnal Internasional Gastronomi dan Ilmu Pangan Tempe : Makanan fermentasi tradisional Indonesia dan manfaatnya bagi kesehatan. https://doi.org/10.1016/j.ijgfs.2021.100413
35. Szczesniak, A. S. (2002). Texture is a sensory property. Food Quality and Preference, 13, 215–225.
36. Ulma’nun, L., Pujimulyani, D., & Kanetro, B. (2024). Pengaruh Penambahan Bubuk Curcuma xanthorrhiza Roxb . dan Baking Powder Terhadap Sifat Fisik , Kimia dan Tingkat Kesukaan Cookies Sagu- Mocaf. November 2023, 274–294.
37. Yadav, A., & Yadav, L. (2020). Formulation and standardization of gluten free flour mix Formulation and standardization of gluten free flour mix. Journal of Pharmacognosy and Phytochemistry, 9(July), 1760–1764. https://doi.org/10.22271/phyto.2020.v9.i3ac.11568
38. Yulianti, L. E., Sholichah, E., & Indrianti, N. (2018). Addition of Tempeh Flour as a Protein Source in Mixed Flour ( Mocaf , Rice , and Corn ) for Pasta Product. Earth and Environmental Science, 251, 1–8. https://doi.org/10.1088/1755-1315/251/1/012037
39. Zanganeh, Z., Emamifar, A., & Karami, M. (2023). Effect of germinated soybean flour and ultrasonic wave on physicochemical and sensory properties of gluten-free rice cake. Journal of Food Science and Technology (Iran), 19(133), 211–224. https://doi.org/10.22034/FSCT.19.133.211
40. Zhang, Y., Wei, R., Azi, F., Jiao, L., Wang, H., He, T., Liu, X., Wang, R., & Lu, B. (2022). Solid-state fermentation with Rhizopus oligosporus RT-3 enhanced the nutritional properties of soybeans. September, 1–14. https://doi.org/10.3389/fnut.2022.972860
2. Alemu, T., Manajemen, D., Panen, P., Pertanian, F., Hewan, K., & Jimma, U. (2023). Machine Translated by Google Jurnal Penelitian Pertanian dan Hortikultura Profil Tekstur dan Desain Produk Pangan. 272–281.
3. Anugrahati, N. A., & Wijaya, L. F. (2023). Pengaruh Substitusi Tepung Sagu dengan Tepung Tempe dan Jenis Emulsifier terhadap Karakteristik Kue Bangkit. AGRITEKNO: Jurnal Teknologi Pertanian, 12(1), 11–22. https://doi.org/10.30598/jagritekno.2023.12.1.11
4. Ashtari, S., Najafimehr, H., Pourhoseingholi, M. A., & Rostami, K. (2021). Prevalence of celiac disease in low and high risk population in Asia – Pacific region : a systematic review and meta ‑ analysis. Scientific Reports, 11(2383), 1–13. https://doi.org/10.1038/s41598-021-82023-8
5. Aziah, N., & Noor, M. (2014). Physicochemical and organoleptic properties of cookies incorporated with legume flour Physicochemical and organoleptic properties of cookies incorporated with legume flour. International Food Research Journal, 19(April 2012), 2–7. https://doi.org/10.13140/2.1.4554.8164
6. Brookfield Ametex ISO 9001/2015. (2019). Texture Analysis Application Note: Cookie Comparison. www.brookfieldengineering.com
7. BSN. (1992a). Cara Uji Makanan dan Minuman. Badan Standarisasi Nasional.
8. BSN. (1992b). Syarat Mutu dan Cara Uji Biskuit.
9. Cenni, S., Sesenna, V., Boiardi, G., Casertano, M., Russo, G., Reginelli, A., Esposito, S., & Strisciuglio, C. (2023). The Role of Gluten in Gastrointestinal Disorders : A Review. Nutrients, 15, 1–14. https://doi.org/https://doi.org/10.3390/nu15071615
10. Chinma, C. E., Ariahu, C. C., & Abu, J. O. (2013). Chemical composition , functional and pasting properties of cassava starch and soy protein concentrate blends. J Food Sci Technol, 50(October), 1179–1185. https://doi.org/10.1007/s13197-011-0451-8
11. Cipta, N. A., & Asmara, K. (2023). Analisis Faktor-Faktor Yang Mempengaruhi Impor Gandum Indonesia Volume impor gandum Indonesia. JEMSI (Jurnal Ekonomi, Manajemen, Dan Akuntansi), 9(18), 2321–2331. https://doi.org/https://doi.org/10.35870/jemsi.v9i6.1608
12. Dwiloka, B., Latifah, A. F., & Pramono, Y. B. (2024). Daya Oles , Viskositas , Tekstur , dan Warna Selai Bit ( Beta vulgaris L .) dengan Penambahan Karagenan Sebagai Bahan Pengental. Jurnal Pangan Dan Gizi, 14(1), 1–11.
13. Feng, X., Ng, K., Ajlouni, S., Zhang, P., & Fang, Z. (2023). Effect of Solid-State Fermentation on Plant- Sourced Proteins : A Review Effect of Solid-State Fermentation on Plant-Sourced Proteins : A Review. Food Reviews International, 00(00), 1–38. https://doi.org/10.1080/87559129.2023.2274490
14. Gisslen, W. (2013). Professional Cooking (sixth).
15. Guandalini, S., & Discepolo, V. (2022). Celiac Disease. February. https://doi.org/10.1007/978-3-030-80068-0
16. Guin, R. P. F. (2022). applied sciences Textural Properties of Bakery Products : A Review of Instrumental and Sensory Evaluation Studies. Applied Sciences, 12(8628), 1–26. https://doi.org/https://doi.org/10.3390/ app12178628
17. Hartanti, L., Syamsunihar, A., & Wijaya, K. A. (2017). Kajian Agronomis dan Kualitas Tepung Berbahan Ubi Kayu Lokal (Study of Agronomy Potential and Flour Quality of Local Types Cassava). Pro Food (Jurnal Ilmu Dan Teknologi Pangan), 3(2), 247–255. http://profood.unram.ac.id/index.php/profood%0APro
18. Hidayah, N. L., & Anna, C. (2019). PENGARUH SUBSITUSI TEPUNG TEMPE DAN PENAMBAHAN MARGARIN TERHADAP MUTU ORGANOLEPTIK KUE KEMBANG GOYANG. E-Jurnal Tata Boga, 8(I), 23–31.
19. Houmich, T. Ben, & Admou, B. (2021). Celiac disease : Understandings in diagnostic , nutritional , and medicinal aspects. International Journal of Immunopathology and Pharmacology, 35, 1–22. https://doi.org/10.1177/20587384211008709
20. Ispitasari, R., & Haryanti, H. (2022). Pengaruh Waktu Destilasi terhadap Ketepatan Uji Protein Kasar pada Metode Kjeldahl dalam Bahan Pakan Ternak Berprotein Tinggi. INDONESIAN JOURNAL OF LABORATORY, 5(1), 39–43.
21. Iswara, J. A., Julianti, E., & Nurminah, M. (2019). KARAKTERISTIK TEKSTUR ROTI MANIS DARI TEPUNG, PATI, SERAT DAN PIGMEN ANTOSIANIN UBI JALAR UNGU. Jurnal Pangan Dan Agroindustri, 7(4), 12–21.
22. Kristanti, D., Setiaboma, W., & Herminiati, A. (2020). KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK COOKIES. Journal Biopropal Industri, 11(1), 1–8. https://doi.org/http://dx.doi.org/10.36974/jbi.v11i1.5354
23. Manley, D. (2011). Manley ’ s technology of biscuits , crackers and cookies (D. Manley (ed.); fourth).
24. Martinez, M. M., & Pallares, manuel G. (2020). Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods (M. M. Martinez & M. G. Pallares (eds.)).
25. Mayasti, N. K. I., Ushada, M., & Ainuri, M. (2018). Analisa Mutu Produk Spageti Berbasis Tepung Beras, Jagung, Mocaf, dan Kedelai. 129–140.
26. Mohta, S., Rajput, M. S., Ahuja, V., Makharia, G. K., & Words, K. (2021). Emergence of Celiac Disease and Gluten-related Disorders in Asia. J Neurogastroenterol Motil, 27(3), 337–346. https://doi.org/https://doi.org/10.5056/jnm20140
27. Muna, S. N., Noviasari, S., & Muzaifa, M. (2023). Pangan Lokal Sebagai Bahan Baku Produk Bakeri Non-Gluten : Ulasan Jenis dan Karakteristik Produk yang Dihasilkan ( Local Food as Main Ingredient of Gluten-free Bakery Product : A Review of Type & Final Product Characteristic ). JURNAL ILMIAH MAHASISWA PERTANIAN, 8, 345–351.
28. Nurani, S., & Yuwono, S. S. (2014). PEMANFAATAN TEPUNG KIMPUL ( Xanthosoma sagittifolium ) SEBAGAI BAHAN BAKU COOKIES ( KAJIAN PROPORSI TEPUNG DAN PENAMBAHAN MARGARIN ). Jurnal Pangan Dan Agroindustri, 2(2), 50–58.
29. Oktadiana, H. (2017). Diagnosis and Treatment of Celiac Disease Diagnosis dan Tata Laksana Penyakit Celiac Diagnosis and Treatment of Celiac Disease. Jurnal Penyakit Dalam Indonesia Volume, 4(3). https://doi.org/10.7454/jpdi.v4i3.131
30. Onodu, B. C., Culas, R. J., & Nwose, E. U. (2018). Facts about dietary fibre in cassava : Implication for diabetes ’ medical nutrition therapy. Integrative Food, Nutrition and Metabolism, 5(3), 1–5. https://doi.org/10.15761/IFNM.1000216
31. Pagano, A. E. (2007). The Gluten-Free Vegetarian. The Celiac Diet, Series #9, 9(2), 94–106.
32. Panghal, A., Chhikara, N., & Khatkar, B. S. (2018). Effect of processing parameters and principal ingredients on quality of sugar snap cookies : a response surface approach. J Food Sci Technol, 55(October), 3127–3134. https://doi.org/10.1007/s13197-018-3240-9
33. Rinaldo, R. T. (2018). ANALISIS FISIK, KIMIA, DAN ORGANOLEPTIK KUE BAY TAT BERBASIS TEPUNG TEMPE. AGRITEPA, IV(2), 108–122.
34. Romulo, A., Romulo, A., & Surya, R. (2022). Machine Translated by Google Jurnal Internasional Gastronomi dan Ilmu Pangan Tempe : Makanan fermentasi tradisional Indonesia dan manfaatnya bagi kesehatan. https://doi.org/10.1016/j.ijgfs.2021.100413
35. Szczesniak, A. S. (2002). Texture is a sensory property. Food Quality and Preference, 13, 215–225.
36. Ulma’nun, L., Pujimulyani, D., & Kanetro, B. (2024). Pengaruh Penambahan Bubuk Curcuma xanthorrhiza Roxb . dan Baking Powder Terhadap Sifat Fisik , Kimia dan Tingkat Kesukaan Cookies Sagu- Mocaf. November 2023, 274–294.
37. Yadav, A., & Yadav, L. (2020). Formulation and standardization of gluten free flour mix Formulation and standardization of gluten free flour mix. Journal of Pharmacognosy and Phytochemistry, 9(July), 1760–1764. https://doi.org/10.22271/phyto.2020.v9.i3ac.11568
38. Yulianti, L. E., Sholichah, E., & Indrianti, N. (2018). Addition of Tempeh Flour as a Protein Source in Mixed Flour ( Mocaf , Rice , and Corn ) for Pasta Product. Earth and Environmental Science, 251, 1–8. https://doi.org/10.1088/1755-1315/251/1/012037
39. Zanganeh, Z., Emamifar, A., & Karami, M. (2023). Effect of germinated soybean flour and ultrasonic wave on physicochemical and sensory properties of gluten-free rice cake. Journal of Food Science and Technology (Iran), 19(133), 211–224. https://doi.org/10.22034/FSCT.19.133.211
40. Zhang, Y., Wei, R., Azi, F., Jiao, L., Wang, H., He, T., Liu, X., Wang, R., & Lu, B. (2022). Solid-state fermentation with Rhizopus oligosporus RT-3 enhanced the nutritional properties of soybeans. September, 1–14. https://doi.org/10.3389/fnut.2022.972860
Nariah, H., Kisnawaty, S., & Purwani, E. (2024). Kadar Protein dan Tingkat Kekerasan pada Cookies Tepung Gaplek dan Tepung Tempe sebagai Potensi Terapi Celiac Disease. Ghidza: Jurnal Gizi Dan Kesehatan, 8(2), 232-241. https://doi.org/10.22487/ghidza.v8i2.1619
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