EVALUATION OF CONSUMER PREFERENCE AND NUTRITIVE VALUES OF GLUTEN-FREE COOKIES FROM ARROWROOT (Maranta arundinaceae L.) STARCH AND RICE FLOUR
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Abstract
ABSTRACT
Cookies are a type of biscuit (dry cake) with a crunchy texture and various shapes, sizes, and flavors. Product development, especially cookies made with arrowroot starch and rice flour as substitutes for wheat flour, serves not only to diversify but also to provide an alternative to gluten-free cookies. This study aimed to determine the effects of arrowroot starch and rice flour on consumer preferences for cookie formulations and to evaluate the nutritional value of the chosen cookies. This study consisted of five treatments of arrowroot starch and rice flour ratios, namely F1 (100% arrowroot starch), F2 (75% arrowroot starch: 25% rice flour), F3 (50% arrowroot starch: 50% rice flour), F4 (25% arrowroot starch: 75% rice flour) and F5 (100% rice flour). The study data were analyzed using the Kruskal-Wallis test and, if significant differences were found (p<0,05), the Mann-Whitney test was used. The results showed that the most preferred treatment was a 25:75 ratio of arrowroot starch and rice flour. Based on the results of nutritive values, cookies in treatment F4 had a water content of 5.52 percent, ash content of 1.34 percent, protein content of 4.74 percent, fat content of 25.49 percent, and carbohydrate content of 62.92 percent. It can be concluded that cookies made from 25 percent arrowroot starch and 75 percent rice flour were the most preferred and can be an alternative as healthy cookies for some dietary concerns.
Keywords: digestive disorder, healthy cookies, hedonic test, nutritional, sensory analysis
ABSTRAK
Cookies adalah salah satu jenis biskuit (kue kering) yang memiliki tekstur renyah serta berbagai bentuk, ukuran, dan rasa. Pengembangan produk, khususnya cookies yang menggunakan pati garut dan tepung beras sebagai pengganti tepung terigu, selain sebagai upaya diversifikasi juga memberikan alternatif cookies bebas gluten. Penelitian ini bertujuan untuk mengetahui formulasi cookies menggunakan pati garut dan tepung beras, yaitu F1 (100% pati garut), F2 (75% pati garut : 25% tepung beras), F3 (50% pati garut : 50% tepung beras), F4 (25% pati garut : 75% tepung beras), dan F5 (100% tepung beras). Data penelitian dianalisis menggunakan Kruskal Wallis dan dilanjutkan dengan uji Mann Whitney jika terdapat perbedaan signifikan (p<0,05). Hasil penelitian menunjukkan bahwa perlakuan yang paling disukai adalah dengan perbandingan pati garut dan tepung beras yaitu 25 persen : 75 persen. Berdasarkan hasil nilai gizi, cookies pada perlakukan F4 memiliki kadar air 5,52 persen, kadar abu 1,34 persen, kadar protein 4,74 persen, kadar lemak 25,49 persen, dan kadar kabohidrat 62,92 persen. Dapat disimpulkan bahwa cookies yang dibuat dari 25 persen pati garut dan 75 persen tepung beras merupakan yang paling disukai dan dapat menjadi alternatif cookies sehat bagi beberapa kebutuhan diet tertentu.
Kata kunci: gangguan pencernaan, cookies sehat, uji hedonik, nilai gizi, analisis sensori
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