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All Journal Food ScienTech Journal Jurnal Teknologi dan Mutu Pangan
Anna Abdilla
Universitas Pembangunan Nasional "Veteran" Jawa Timur
Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Control & Systems Engineering Immunology & microbiology

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Enhancement of Gluten-Free Cookies Fiber Through Utilization of Spent Coffee Grounds Anna Abdilla; Sudarminto Setyo Yuwono
Food ScienTech Journal Vol 7, No 2 (2025)
Publisher : University of Sultan Ageng Tirtayasa

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33512/fsj.v7i2.34885

Abstract

The growing prevalence of gluten intolerance has increased demand for gluten-free food alternatives. This study aimed to enhance the crude fiber content of the gluten-free cookies by incorporating spent coffee ground (SCG) flour and evaluating its effect on physicochemical properties. Cookies were prepared using white rice flour substituted with SCG flour at 10%, 20%, and 30%, and baking powder concentrations of 1%, 2%, and 3%. The cookies were analyzed for crude fiber, moisture content, color (L*, a*, b*, chroma), expansion ratio, porosity, and breaking force. Data were analyzed using a factorial randomized block design, followed by ANOVA, LSD, and DMRT at a 5% significance levell. Results showed that SCG substitution significantly increased crude fiber content, while baking powder concentration also had a significant independent effect. Moisture content increasing with SCG and decreasing with baking powder. Lightness (L*) decreased, while redness (a*), yellowness (b*), and chroma values increased with SCG addition. Expansion ratio was highest at 185%, but decreased with SCG levels above 20%. Porosity decreasing with SCG and increasing with baking powder (p
Analisis Kualitas Gizi MP-ASI Instan Berbasis Gembili dengan Fortifikasi Tepung Daun Kelor, Ikan Teri dan Telur Puyuh: Nutritional Quality of Gembili-Based Instant Complementary Food Fortified with Moringa Flour, Anchovy, and Quail Egg Destiana Adinda Putri; Sri Winarti; Anna Abdilla; Aulia Islamiati Yusuf; Muhammad Rosyid Wardianto; Candra Ayu Devi Lukitasari
Jurnal Teknologi dan Mutu Pangan Vol. 4 No. 2 (2026): JTMP: Jurnal Teknologi dan Mutu Pangan
Publisher : Universitas Bumigora

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30812/jtmp.v4i2.5926

Abstract

Stunting remains a chronic nutritional problem in Indonesia, highlighting the need to develop complementary foods (MP-ASI) based on local food resources. Gembili tubers are a potential source of carbohydrates and inulin, moringa leaves are rich in vitamins and minerals, and quail eggs provide a high-quality source of animal protein. This study aimed to develop and evaluate instant MP-ASI powder formulated from gembili flour enriched with moringa leaf flour and quail eggs, processed using the foam mat drying method. A factorial Completely Randomized Design was applied with two factors: moringa flour proportions (15%, 20%, 25%) and quail egg proportions (75%, 80%, 85%). Results showed significant effects (pā‰¤0.05) and interactions between factors on moisture and carbohydrate levels. Moisture ranged from 2.18ā€“6.56%, with the highest found in the 25% moringa and 85% quail egg combination. Protein content increased with both ingredients, and all formulations met national MP-ASI standards. Ash content decreased as moisture increased. Quail eggs significantly affected fat content, whereas moringa flour did not. Carbohydrates ranged from 59.72ā€“71.92% and decreased as non-carbohydrate components increased. These findings suggest that this formulation has strong potential as a locally sourced complementary food to support stunting prevention.
Co-Authors Aulia Islamiati Yusuf Candra Ayu Devi Lukitasari Destiana Adinda Putri Muhammad Rosyid Wardianto Sri Winarti Sudarminto Setyo Yuwono