INOVASI CHEESE COOKIES GLUTEN FREE DENGAN COATING GULA PALM MENGGUNAKAN TEPUNG MOCAF DAN PATI GARUT
INNOVATION OF GLUTEN-FREE CHEESE COOKIES WITH PALM SUGAR COATING USING MOCAF FLOUR AND ARROWROOT STARCH
Penelitian ini dilaksanakan guna mengembangkan produk pangan inovatif bebas gluten berupa Cheese Cookies dengan coating gula palm dengan menggunakan tepung mocaf dan pati garut sebagai bahan utama. Penelitian dilakukan melalui metode eksperimen dengan tiga formulasi berbeda, yakni perbandingan tepung mocaf dan pati garut masing-masing sebesar 50%:50%, 75%:25%, dan 100%:0%. Uji organoleptik dilakukan oleh 30 orang panelis, terdiri dari 25 panelis semi-terlatih dan 5 panelis terlatih, yang menilai atribut warna, aroma, rasa, tekstur, dan tingkat kesukaan. Data hasil pengujian dianalisis menggunakan uji ANOVA satu arah (One Way ANOVA) dan dilanjutkan dengan uji Duncan untuk mengetahui perbedaan antar perlakuan. Hasil analisis menunjukkan bahwa tidak terdapat perbedaan yang signifikan pada atribut sensori di antara ketiga formulasi. Formulasi terbaik ditemukan pada komposisi 100% tepung mocaf. Hasil ini menunjukkan bahwa Cheese Cookies dengan coating gula palm berpotensi menjadi alternatif produk pangan lokal bebas gluten yang layak dikembangkan lebih lanjut.
This research was conducted to develop an innovative gluten-free food product in the form of Cheese Cookie with palm sugar using mocaf flour and arrowroot starch as the main ingredients. The research was conducted through an experimental method with three different formulations, namely the ratio of mocaf flour and arrowroot starch of 50%:50%, 75%:25%, and 100%:0%, respectively. Organoleptic tests were carried out by 30 panelists, consisting of 25 semi-trained panelists and 5 trained panelists, who assessed the attributes of color, aroma, taste, texture, and level of preference. The test data were analyzed using a one-way ANOVA test and continued with a Duncan test to determine differences between treatments. The results of the analysis showed that there were no significant differences in sensory attributes between the three formulations. The best formulation was found to be the composition of 100% mocaf flour. These results indicate that Cheese Cookies dengan coating gula palm have the potential to be an alternative local gluten-free food product that is worthy of further development.