Incorporation of Flaxseed (Linum Usitatissimum L.) Powder and Dates (Phoenix Dactylifera L.) Paste to Gluten-Free Cookies made from Rice Flour = Inkorporasi bubuk flaxseed (linum usitatissimum l.) dan pasta kurma (phoenix dactylifera l.) ke kukis bebas gluten yang terbuat dari tepung beras

Rebecca, Angela (2020) Incorporation of Flaxseed (Linum Usitatissimum L.) Powder and Dates (Phoenix Dactylifera L.) Paste to Gluten-Free Cookies made from Rice Flour = Inkorporasi bubuk flaxseed (linum usitatissimum l.) dan pasta kurma (phoenix dactylifera l.) ke kukis bebas gluten yang terbuat dari tepung beras. Bachelor thesis, Universitas Pelita Harapan.

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Abstract

Flaxseed merupakan salah satu sumber pangan fungsional, sumber protein esensial, dan sumber serat pangan. Kurma mengandung gula yang umum digunakan di toko roti tradisional yang penambahannya dalam pembuatan roti dapat meningkatkan kualitas keseluruhan dari produk tersebut. Kukis merupakan salah satu produk roti yang dapat dikonsumsi oleh semua populasi. Namun, kukis umumnya diproduksi menggunakan tepung gandum yang tidak dapat dikonsumsi oleh orang-orang yang mengidap penyakit celiac. Flaxseed dan kurma digunakan pada penelitian ini untuk memproduksi kukis bebas gluten. Tujuan dari penelitian ini adalah untuk memproduksi kukis bebas gluten dengan rasio perbandingan tepung beras dan bubuk flaxseed yang berbeda-beda (RF:FP 10:0, 9:1, 8:2, 7:3, 6:4, dan 5:5). Kukis dipilih berdasakan komposisi kimiawi dan penerimaan. Kukis RF:FP 5:5 dipilih sebagai rasio terbaik, yang kemudian digunakan sebagai rasio dasar tepung untuk penelitian tahap selanjutnya dimana kukis diproduksi dengan rasio perbandingan gula dan pasta kurma yang berbeda-beda (S:D 75:25, 50:50, 25:75, dan 0:100). Kukis kemudian dipilih berdasarkan berdasarkan komposisi kimiawi dan penerimaan. Kukis S:D 50:50 dipilih sebagai rasio terbaik. Kemudian, kukis rasio terbaik dibandingkan ke kukis kontrol yang terbuat dari tepung gandum dalam hal komposisi kimiawi, termasuk komposisi serat pangan. Berdasarkan hasil yang diperoleh, diketahui bahwa inkorporasi bubuk flaxseed dan pasta kurma dalam pembuatan kukis bebas gluten dapat meningkatkan serat pangan dan komposisi kimiawi lain, seperti kadar lemak, protein, abu, dan air. Dengan demikian, kukis bebas gluten yang dibuat dengan inkorporasi bubuk flaxseed dan pasta kurma memiliki potensi untuk diproduksi secara komersial. / Flaxseed has now become one of the most desirable functional food, essential source of protein and dietary fiber content. Dates sugar was commonly used in traditional small bakeries and addition of dates sugar in baked goods would improve total product quality. Cookies is one of the most significant bakery items that can be consumed by nearly all populations. However, it is commonly produced using wheat flour that could not be consumed by people with celiac disease. Flaxseed and dates paste were used in this research to produce gluten-free cookies. The aim of this research was to produce gluten-free cookies from different ratio of rice flour:flaxseed powder (RF:FP 10:0, 9:1, 8:2, 7:3, 6:4, and 5:5). Cookies were selected based on chemical composition and acceptability. Cookies RF:FP 5:5 was the selected formulation, which then used to conduct further research where cookies was made with four different ratio of sugar to dates paste (S:D 75:25, 50:50, 25:75, 0:100). Cookies were selected based on chemical composition and acceptability. Cookies S:D 50:50 was chosen as the best formulation. Ultimately, best formulation cookies was compared to control cookies in terms of their chemical composition, including dietary fiber component. It had been proven from the results that the incorporation of flaxseed powder and dates paste in making gluten-free cookies could increase the dietary fiber content and other chemical composition, suh as fat content, protein content, ash content and moisture content in cookies. Therefore, gluten-free cookies incorporated with flaxseed powder and dates paste has the potential to be commercially produced.

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