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

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.

Healthy Cookies: Nutritious Food Innovation Through Fortification By-products of Tuna (Thunnus sp.) Fish Bone Flour

“…The ash content of tuna bone flour showed a high value of 57.251%. Some researchers also reported that fish bone flour tends to be high, namely tilapia bone flour of 75.83% [16]; tuna bone flour of 84.22% [3]; belida fish bone flour of 88.13% [17]; catfish bone flour of 59.49% [18]; cob fish flour of 60.97% [19]. Tababaka [20] reported that the high ash content of fish bones is caused by the main constituent component of fish bones, namely minerals.…”

“…This is thought to be due to the roasting process and the addition of raw materials in the form of fish bone flour into cookies. Andayani [19] stated that the color intensity of cookies can be influenced by several factors such as baking time, weight and size of cookies, and raw materials used.…”

“…This is thought to be due to the addition of protein-rich fish bone flour which causes C2 cookies to crumble more easily. Andayani [19] stated that the addition of fish bone flour which contains higher protein than mocaf flour is one of the factors that cookies are more easily destroyed and slightly less favored by panelists.…”