Physical and chemical characteristics of gluten-free cookies based on the variation of mocaf flour and tofu dregs flour proportions
Karakteristik fisik dan kimia cookies gluten-free berdasarkan variasi proporsi tepung mocaf dan tepung ampas tahu
DOI:
https://doi.org/10.33061/jitipari.v10i2.11772Abstract
This study explores the effect of varying proportions of mocaf flour and tofu dregs flour on the physical and chemical characteristics of gluten-free cookies. The study was conducted using a Completely Randomized Design (CRD) with one factor: the proportion of mocaf flour and tofu dregs flour. The treatment levels were as follows: 45g mocaf flour + 15g tofu dregs flour, 30g mocaf flour + 30g tofu dregs flour, and 15g mocaf flour + 45g tofu dregs flour. Sensory evaluations (taste, aroma, appearance, and texture) and chemical analyses (moisture, protein, fat, and ash content) were conducted. The results indicate that the proportion of mocaf flour and tofu dregs flour significantly affects panelists' acceptance in terms of taste, aroma, and appearance. The most preferred formulation was 30g mocaf flour + 30g tofu dregs flour, with sensory scores of 3.80 for taste, 3.20 for aroma, 4.28 for texture, and 3.61 for appearance. Proximate analysis revealed that the product contained 2.58% moisture, 1.63% ash, 25.27% protein, and 24.86% fat.
References
AOAC. (2000). Official methods of analysis of analytical chemists. AOAC Inc., Arlington.
Badan Pusat Statistik Indonesia (BPSI). (2022). Buletin statistik perdagangan luar negeri import Desember 2021. Https://Www.Bps.Go.Id/Publication/2022/03/01/B3a21519f1598b4b439b00c3/Buletinstatistik-Perdagangan-Luar-Negeri-Impor-Desember-2021.Html.
Dinas Peternakan Provinsi Jawa Timur. (2012). Pemanfaatan ampas tahu sebagai pakan unggas.
Fadhil, M., & Patria, A. (2019). Pengaruh rasio tepung ampas tahu dan kacang hijau serta persentase substitusi tepung terigu terhadap mutu cookies. In Jurnal Ilmiah Mahasiswa Pertanian, 4(1), www.jim.unsyiah.ac.id/JFP
Fransiska, & Deglas, W. (2017). Pengaruh penggunaan tepung ampas tahu terhadap karakteristik kimia dan organoleptik kue stick. Jurnal Teknologi Pangan, 8(2), 171–179.
Garnida, Y. (2020). Uji Inderawi dan sensori pada industri pangan. Bandung: Manggu Makmur Tanjung Lestari
Goi, M. (2017). Penanganan gizi pada celiac disease. Health and Nutritions Journal, 3(2), 100–109.
Gusriani, I., Koto, H., & Dany, Y. (2021). Aplikasi pemanfaatan tepung mocaf (modified cassava flour) pada beberapa produk pangan di madrasah aliyah mambaul ulum kabupaten bengkulu tengah. Jurnal Inovasi Pengabdian Masyarakat Pendidikan, 1(2), 57–73.
Herdhiansyah, D., F., & Tenggara, S. (2022). Kajian proses pengolahan tahu: studi kasus industri tahu di Kecamatan Kabangka Kabupaten Muna. Agritech, 2.
Ihromi, S., & Adi Susandi, Y. (2018). Subsitusi tepung terigu dengan tepung mocaf dalam pembuatan kue kering. In Jurnal AGROTEK, 5(1).
Jayanti, K., Suroso, E., Astuti, S., & Herdiana, N. (2023). Pengaruh perbandingan tepung mocaf (modified cassava flour) dan tapioka sebagai bahan pengisi terhadap sifat kimia, fisik, dan sensori nugget ikan baji-baji (Grammoplites Scaber). Jurnal Agroindustri Berkelanjutan, 2(2), 250–263.
Kristanti, D., & Setiaboma, W. (2022). Physicochemical and functional properties of composite flours based on mocaf and tempeh flour for making cookies. IIUM Engineering Journal, 23(2), 20–31. https://doi.org/10.31436/iiumej.v23i2.2234
Kristanti, D., Setiaboma, W., & Herminiati, A. (2020). Karakteristik fisikokimia dan organoleptik cookies mocaf dengan penambahan tepung tempe. Biopropal Industri, 11(1), 1. https://doi.org/10.36974/jbi.v11i1.5354
Manurung, R., Nasution, E., & Lubis, Z. (2018). Daya terima cookies substitusi tepung ampas tahu dengan tepung beras merah dan nilai gizinya.
Nurlia, I. Nairfana, Mikhratunnisa. (2021). Gluten free cookies dari kombinasi tepung sorgum putih (sorghum bicolor l.) dan tepung mocaf. Universitas Teknologi Sumbawa
Pandiangan, F. I., Veronica, & Wijaya, O. A. (n.d.). Analisis kandungan gizi dan gluten cookies tepung modifikasi singkong dengan penambahan whey protein konsentrat.
Prabowo, I. D. P. (2024). Pengaruh proporsi santan dan susu kedelai dalam pembuatan keju oles analog. Journal of Food and Culinary, 7(1), 25–30.
Putra, H. B. P., Anandini, D. R., Amani, Z. N., & Arifin, M. H. (2024). The addition effect of spirulina platensis on the physco-chemical and hedonic properties of gluten-free cookies based on mocaf and sorghum composite flour. International Journal of Research Publication and Reviews, 5(6), 1070–1076. https://doi.org/10.55248/gengpi.5.0624.1428
Putri, D. K. Y., Sudrajat, H., Susanti, A., & Batuthoh, M. W. I. (2022). Pemanfaatan limbah ampas tahu dalam pembuatan tepung berserat pangan tinggi dan rendah lemak sebagai alternatif bahan pangan fungsional. Jurnal Hasil Pengabdian Kepada Masyarakat, 1(1), 27–35.
Rahayu, & Sutriswati, E. (2012). Teknologi proses produksi tahu. Kanisius.
Rahmawati, H. (2018). Pengaruh waktu blansing terhadap sifat kimia fisik dan organoleptik sari kedelai hitam dan sari kedelai kuning. Universitas Brawijaya.
Rumadana, I. M., & Salu, A. A. (2020). Uji organoleptik spritz cookies (kue semprit) dengan tepung mocaf sebagai substitusi sebagian tepung terigu. Jurnal Gastronomi Indonesia, 8(1), 32–40. https://doi.org/10.52352/jgi.v8i1.548
Sidqi, A. A., & Kumalasari, I. D. (2022). Pengendalian mutu modified cassava flour (mocaf) di PT. Rumah Mocaf Indonesia, Banjarnegara, Jawa Tengah. Agrointek : Jurnal Teknologi Industri Pertanian, 16(3), 420–428. https://doi.org/10.21107/agrointek.v16i3.11747
Triwulandari, D., Mustofa, A., & Karyantina, M. (2017). Karakteristik fisikokimia dan uji organoleptik cookies kulit buah naga (Hylocereus Undatus) dengan substitusi tepung ampas tahu. Jurnal Teknologi Dan Industri Pangan, 2(1), 61–66.
Vanesa, M., & Rosanto, S. (2024). Analisa daya terima konsumen terhadap subtitusi tepung ampas kedelai dan tepung mocaf dalam pembuatan cookies. Jurnal Pendidikan Sejarah Dan Riset Sosial Humaniora (KAGANGA), 7(2), 809–826. https://doi.org/10.31539/kaganga.v7i2.11018
Yenrina, R., Pratiwi, N., Rini, & Anggraini, T. (2022). The addition effect of cinnamon powder (cinnamomum burmanii) on the characteristics of gluten-free cookies made from tempeh and mocaf flour. IOP Conference Series: Earth and Environmental Science, 1059(1). https://doi.org/10.1088/1755-1315/1059/1/012061
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 Ivy Dian Puspitasari Prabowo, Cindy Felicia Tanone
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International (CC BY-SA 4.0) that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors can separately make additional contractual arrangements for non-exclusive distribution published by the journal (e.g., publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are allowed and encouraged to send their work via online (e.g., in the institutional repositories or their website) after published by the journal.
