Chemical, Physical, and Organoleptic Characteristics of ‘Kue Kembang Goyang’ Substituted with Sorghum Flour and Mocaf
DOI:
https://doi.org/10.29303/profood.v10i2.486Keywords:
gluten free, kembang goyang, mocaf, sorghum flour, traditional snackAbstract
Kembang goyang is a flower-shaped Betawi cookie made from rice flour and wheat flour. Wheat flour contains gluten which people with celiac disease avoid. Gluten-free foods also tend to be preferred because considered healthier and more nutritious. Wheat flour usage in kembang goyang is expected to be replaced with sorghum flour and mocaf. This study aimed to determine the effect of sorghum flour and mocaf substitution on the chemical, physical, and organoleptic characteristics of kembang goyang. The research method used was one-factor Completely Randomized Design (sorghum and mocaf flour formulation), consisting of 5 treatment levels (16:4, 12:8, 8:12, 4:16, 0:20) with 3 replications. Data were analyzed with Co-Stat software using ANOVA and Honest Significant Difference tests at 5% significance level. The results showed that the substitution of sorghum flour and mocaf in the making of kembang goyang significantly affected moisture content, ash content, protein content, L* value, °Hue value, texture, and organoleptic (except aroma) of kembang goyang. As the concentration of sorghum flour decreases, it will reduce water content, protein content, and °Hue value, but increase ash content, L* value, texture, and organoleptic (except aroma scoring and flavor scoring). To produce gluten-free kembang goyang that are still acceptable by the panelists, it is recommended to use 8% sorghum flour and 12% mocaf to produce kembang goyang, with characteristics of moisture content 3.99%, ash content 0.33%, protein content 3.94%, L* value 52.22, °Hue value 140.51, texture 0.50 N, greenish-brown color, crispy, and slightly sorghum-flavored.
References
Andarwulan, N., Kusnandar, F., & Herawati, D. (2011). Analisis Pangan. Dian Rakyat.
Andayani, S. N., Gressty, S. B. S., Budiarta, I. N., & Damayanti, M. L. (2022). Karakteristik kimia dan sensoris cookies non-gluten dengan substitusi tepung tulang ikan tongkol (Euthynnus affinis) sebagai alternatif makanan ringan penderita celiac. Jurnal Sains dan Teknologi, 11(2), 257–266. https://doi.org/10.23887/jstundiksha.v11i2.45983.
Anugrahati, N. A., & Naomi, J. (2021). Karakteristik fisik kue kembang goyang dengan substitusi jewawut (Setaria italica L. P. Beauv.) dan variasi konsentrasi santan. AGRITEKNO: Jurnal Teknologi Pertanian, 10(1), 45–55. https://doi.org/10.30598/jagritekno.2021.10.1.45
Aprilia, N. P. R. D., Yusa, N. M., & Pratiwi, I. D. P. K. (2019). Perbandingan modified cassava flour (mocaf) dengan tepung kacang hijau (Vigna radiate. L) terhadap karakteristik sponge cake. ITEPA: Jurnal Ilmu dan Teknologi Pangan, 8(2), 171–180. https://doi.org/10.24843/itepa.2019.v08.i02.p07.
Aslan, S. T., & Isik, F. (2022). Effects of pseudocereal flours addition on chemical and physical properties of gluten-free crackers. Food Science and Technology, 42(6), 1–13. https://doi.org/10.1590/fst.52521.
Badan Standardisasi Nasional. (1996). SNI 01-4307-1996 – Kerupuk Beras. Badan Standarisasi Nasional Indonesia.
Diniyah, N., Subagio, A., Sari, R.N.L., Vindy, P.G., & Rofiah, A. A. (2018). Effect of fermentation time and cassava varieties on water content and the yield of starch from modified cassava flour (MOCAF). IJPST: Indonesian Journal of Pharmaceutical Science and Technology, 5(2), 71-75. https://doi.org/10.24198/ijpst.v5i2.15094.
Engelen, A. (2018). Analisis kekerasan, kadar air, warna dan sifat sensori pada pembuatan keripik daun kelor. Journal of Agritech Science, 2(1), 10–15.
Fadhlillah, M., Ishmayana, S., Idar, I., Soemitro, S., & Subroto, T. (2016). Perubahan sifat fisikokimia tepung sorgum setelah hidrolisis parsial dengan enzim α-amilase dari Bacillus Sp. (Termamyl). Journal Chimica et Natura Acta, 4(1), 21–26.
Febriana, E. P., Saloko, S., & Sulastri, Y. (2018). Pengaruh proporsi mocaf (modified cassava flour) dan tepung porang terhadap beberapa komponen mutu kerupuk jamur tiram. [Artikel Ilmiah, Universitas Mataram].
Hermeni, Jumiyati, & Yulianti, R. (2023). Daya terima, mutu hedonik dan profil nilai gizi kukis substitusi tepung sorgum (Sorghum bicolor). GHIDZA: Jurnal Gizi dan Kesehatan, 7(2), 234–244. https://doi.org/10.22487/ghidza.v7i2.1036.
Ihromi, S., Marianah, M., & Susandi, Y. A. (2018). Subsitusi tepung terigu dengan tepung mocaf dalam pembuatan kue kering. Jurnal Agrotek Ummat, 5(1), 73–73. https://doi.org/10.31764/agrotek.v5i1.271.
Immaningsih, N. (2012). Profil gelatinisasi beberapa formulasi tepung-tepungan untuk pendugaan sifat pemasakan. Panel Gizi Makanan, 35(1), 13–22.
Latimer, G. W. (ed.). (2023). Official methods of analysis of AOAC INTERNATIONAL (22nd Edition). Oxford University Press.
Lestari, Y. P., & Kristiastuti, D. (2016). Pengaruh subtitusi tepung sorgum (Sorghum biocol L. Moech) dan proporsi daging dengan tepung tulang ikan tuna (Thunnus Sp.) terhadap sifat organoleptik kerupuk. Jurnal Tata Boga, 5(1), 37–45.
Mohapatra, D., Patel, A. S., Kar, A., Deshpande, S. S., & Tripathi, M. K. (2019). Effect of different processing conditions on proximate composition, anti-oxidants, anti-nutrients and amino acid profile of grain sorghum. Food Chemistry, 271, 129–135. https://doi.org/10.1016/j.foodchem.2018.07.196.
Mugalavai, V. K., Aduol, K. O., & Onkware, A. O. (2021). Nutritional characteristics of rice (Oryza sativa L.) composite flours obtained by food fortification. European Journal of Agriculture and Food Sciences, 3(1), 79–83. https://doi.org/10.24018/ejfood.2021.3.1.224.
Nishinari, K., & Fang, Y. (2018). Perception and measurement of food texture-solid foods. Journal of Texture Studies, 49(2), 160–201.
Nugraheni, M., Handayani, T. H. W., & Utama, A. (2015). Pengembangan mocaf (modified cassava flour) untuk peningkatan diversifikasi pangan dan ekonomi pasca erupsi merapi. INOTEKS: Jurnal Inovasi Ilmu Pengetahuan, Teknologi, dan Seni, 19(1), 52–69. https://doi.org/10.21831/ino.v19i1.5147.
Pujilestari, S., Makosim, S., & Asih, I. (2021). Pemanfaatan tepung ampas kedelai pada pembuatan kue tradisional kembang goyang. Pro Food, 7(2), 1–11. https://doi.org/10.29303/profood.v7i2.168.
Setyaningsih, D., Apriyantono, A., & Sari, M. P. (2010). Analisis Sensori untuk Industri Pangan dan Agro. IPB Press.
Sinaga, H., Purba, R. A., & Nurminah, M. (2019). Pengaruh penambahan tepung daun kelor (Moringa oleifera) dalam pembuatan kue onde-onde ketawa menggunakan tepung mocaf. Journal of Food and Life Sciences, 3(1), 29–37.
Sugik. (2015). Mengenal Kue-kue Indonesia. Kriya Pustaka.
Sunarti, T. C., & Michael. (2013). Pemanfaatan beras pecah dan tepung-tepungan lokal untuk peningkatan kualitas kerupuk beras. Jurnal Agroindustri Indonesia, 2(1), 154–161.
Thilakarathna, R. C. N., Madhusankha, G. D. M. P., & Navaratne, S. B. (2022). Potential food applications of sorghum (Sorghum bicolor) and rapid screening methods of nutritional traits by spectroscopic platforms. Journal of Food Science, 87(1), 36–51. https://doi.org/10.1111/1750-3841.16008.
Zulfa, F., & Mudzakiroh, S. (2018). Karakteristik kimia dan organoleptik kerupuk jantung pisang kepok (Musa paradisiaca balbisiana) dengan substitusi tepung mocaf (modifikasi cassava). Jurnal Teknologi Hasil Pertanian, 11(1), 33–38. https://doi.org/10.20961/jthp.v11i1.29092.
