Biskuit Bebas Gluten menggunakan Bahan Baku Tepung Mocaf dan Blondo
Gluten Free Biscuits Using Mocaf Flour and Blondo Ingredients
Abstract
This study evaluated the effects of substituting modified cassava flour (mocaf) with blondo coconut oil on the moisture, fat, protein, carbohydrate, and ash content of gluten-free cookies. A completely randomized design with a one-factor arrangement was applied, consisting of five substitution levels of macaf to blondo (300:0 g; 250:50 g; 200:100 g; 150:150 g; 100:200 g). The highest moisture content (4.84%) was obtained at 100 g of mocaf and 200 g of blondo, while the lowest (4.64%) occurred with 300 g of mocaf and 0 g of blondo. The highest ash content (1.29%) was recorded at 200 g blondo, and the lowest (0.99%) was with no blondo. Protein content peaked at 4.59% (200 g of mocaf, 100 g of blondo) and was lowest at 3.88% (300 g of mocaf, 0 g of blondo). Fat content ranged from 7.83 (300 g mocaf, 0 g blondo) to 9.51% (200g mocaf, 100 g blondo), while carbohydrate content was highest at 69.24% (300 g mocaf, 0 g blondo) and lowest at 67.11% (100 g mocaf, 200 g blondo). This result demonstrates that partial substitution of mocaf with blondo significantly alters the nutritional profile of gluten-free cookies.
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References
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