Analisis Proksimat Biskuit Bebas Gluten Berbahan Dasar Tepung Talas (Calocasia esculenta L. Schott) Dan Pati Ganyong (Canna edulis Kerr)

Badhawi, Ridwan and , Pramudya Kurnia, STP., M.Agr (2024) Analisis Proksimat Biskuit Bebas Gluten Berbahan Dasar Tepung Talas (Calocasia esculenta L. Schott) Dan Pati Ganyong (Canna edulis Kerr). Skripsi thesis, Universitas Muhammadiyah Surakarta.

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Abstract

Introduction: Biscuits are a popular snack in Indonesia with a growing consumption trend. Most biscuits contain wheat flour with gluten, making them unsuitable for people with celiac disease and autism. Taro flour and ganyong starch can be an alternative. Proximate analysis is needed to ensure the biscuits meet SNI 2973:2022 standards. Objective: To analyze the proximate value of biscuits produced from a combination of taro flour and canna starch. Method: This study using an experimental research design. There were 4 treatment levels (P): P1 (100% taro flour : 0% canna starch), P2 (75% : 25%), P3 (50% : 50%), and P4 (25% : 75%). Ash content was determined using the gravimetric method (AOAC 923.03), moisture content by gravimetric method (AOAC 925.10), protein content by Kjeldahl method (AOAC 920.87), fat content by Soxhlet method (AOAC 920.39C), and carbohydrate content using by difference method. Normality test was conducted using Shapiro-Wilk test. The biscuit test results were analyzed using One-way ANOVA or Kruskal-Wallis test. If there was a significant (p<0.05), will be followed by Duncan's test for ANOVA or Mann-Whitney test for Kruskal-Wallis. Results: Results showed significant effects on all proximate parameters. Water content was highest in P2 (2.40%) and lowest in P4 (1.56%), ash content highest in P1 (1.48%) and lowest in P4 (0.97%), protein content highest in P1 (7.58%) and lowest in P4 (2.14%), fat content highest in P1 (27.22%) and lowest in P4 (20.97%), and carbohydrate content highest in P4 (74.36%) and lowest in P1 (61.78%). Conclusion: The best treatments were P1 (100% taro flour: 0% ganyong starch) and P2 (75% taro flour: 25% ganyong starch) which met SNI 2973:2022 standards for water content (max 5%) and protein content (min 4.5%). Suggestion: It is suggested for further research to analyze acid-insoluble ash content based on SNI 2973:2022 and direct analysis of amylose and amylopectin content in taro flour and canna starch, as the current amylose discussion still relies on secondary data.

Item Type:	Thesis (Skripsi)
Uncontrolled Keywords:	Gluten-free biscuits, taro flour, ganyong starch, Proximate analysis.
Subjects:	R Medicine > 1 Medicine (General) R Medicine > Nutrition R Medicine > Nutrition > Menu Makanan, Status Gizi
Divisions:	Fakultas Ilmu Kesehatan > S1 Ilmu Gizi
Depositing User:	RIDWAN BADHAWI
Date Deposited:	21 Dec 2024 06:27
Last Modified:	27 Dec 2024 03:34
URI:	http://eprints.ums.ac.id/id/eprint/129512

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