Kajian Karakteristik Fisikokimia Cookies berbasis Tepung Non-Gluten = Study on the Physicochemical Characteristics of Gluten Free Flour Based Cookies

Limiar, Jesica (2022) Kajian Karakteristik Fisikokimia Cookies berbasis Tepung Non-Gluten = Study on the Physicochemical Characteristics of Gluten Free Flour Based Cookies. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Cookies merupakan salah satu jenis biskuit yang dibuat dari tepung terigu yang bertekstur renyah dan digemari oleh masyarakat. Namun, cookies yang terbuat dari tepung terigu mengandung gluten yang berkaitan dengan masalah kesehatan yaitu Celiac Disease. Penggunaan tepung non-gluten pada cookies dapat menjadi alternatif untuk menciptakan produk cookies yang bebas gluten tetapi digemari masyarakat. Tujuan dari kajian pustaka ini adalah untuk mengetahui pengaruh penggunaan tepung non-gluten dari kelompok umbi-umbian, kacang-kacangan, serealia, dan tepung komposit terhadap karakteristik kimia dan fisik cookies. Hasil kajian pustaka menunjukkan bahwa penggunaan tepung non-gluten menghasilkan karakteristik kimia dan fisik yang berbeda-beda pada masing-masing cookies. Cookies dari kelompok tepung kacang-kacangan memiliki kadar protein dan kadar lemak tertinggi yakni sebesar 18.90±0,06 - 26,36±0,11% dan 23,65±0,37 - 38,15±1,09%, serta kadar serat paling tinggi dari kelompok tepung serealia sebesar 22,83±0,06% dengan karakteristik fisik nilai lightness yang lebih tinggi dan nilai hardness yang lebih rendah dibandingkan dengan cookies dari kelompok tepung kacang-kacangan, umbi-umbian atau tepung komposit./ Cookies is type of biscuit made from wheat flour with a crunchy texture and widely consumed by the public. However, cookies made from wheat flour contained gluten that related to health problems, called Celiac Disease. The utilization of gluten-free flour on cookies can be an alternative to make cookies products that are gluten-free but still liked by the public. The purpose of this literature review is to determine the effect of using gluten-free flour from tubers, legumes, cereals and composite flours on the physicochemical characteristics of the cookies. The results of the literature review showed that cookies made from different source of gluten-free flour affecting the cookies physicochemical characteristics. Cookies made from legumes flour had the highest protein and fat content 18.90±0,06 - 26,36±0,11% and 23,65±0,37 - 38,15±1,09% respectively, also cookies made from cereals flours had the highest fiber content 22,83±0,06% which had higher lightness values and lower hardness value compared to other cookies made from tubers flour, legumes flour or composite flour.

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