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Esty Sukartini
Universitas Muhammadiyah Surakarta
Aerospace Engineering Agriculture, Biological Sciences & Forestry Automotive Engineering Chemical Engineering, Chemistry & Bioengineering Chemistry Computer Science & IT Control & Systems Engineering Dentistry Electrical & Electronics Engineering Energy Engineering Health Professions Industrial & Manufacturing Engineering Mathematics Mechanical Engineering Medicine & Pharmacology Nursing Public Health Veterinary

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PENGEMBANGAN FORMULA ENTERAL BERBASIS TEPUNG KACANG KEDELAI (Glicine max (L.) Merril) DAN TEPUNG UMBI GARUT (Maranta arundinacea L.) UNTUK PASIEN PENYAKIT Celiac (Free Gluten) Esty Sukartini; Sephira Retri Pramudy; Sudrajah Warajati Kisnawaty
Jurnal Dunia Gizi Vol 9, No 1 (2026): Edisi Juni
Publisher : LPPM Institut Kesehatan Helvetia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.33085/jdg.v9i1.6847

Abstract

AbstrakPendahuluan; Penderita celiac disease harus menjalani diet bebas gluten untuk mencegah kerusakan vili usus dan gangguan penyerapan nutrisi. Pemanfaatan tepung umbi garutndan tepung kedelai sebagai bahan pangan lokal bebas gluten berpotensi menghasilkan formula enteral fungsional yang aman bagi penderita celiac disease, mudah dicerna, bernilai gizi tinggi, serta lebih terjangkau dibandingkan formula enteral komersial. Tujuan; penelitian ini bertujuan untuk merancang formula enteral berbahan dasar tepung kacang kedelai dan tepung umbi garut sebagai alternatif nutrisi bagi penderita celiac disease. Bahan dan Metode; penelitian dilakukan secara eksperimental dengan menggunakan tiga variasi formula berdasarkan rasio tepung kacang kedelai dan tepung umbi garut (F1=35:7.5; F2=30:12.5; F3=25:17.5). Uji organoleptik, viskositas, osmolalitas, daya alir, kadar air, dan warna dilakukan untuk menilai kualitas formula. Hasil; penelitian diperoleh bahwa aroma dan rasa formula memiliki perbedaan signifikan (p0,05), sedangkan warna, tekstur, dan keseluruhan tidak berbeda secara signifikan. Viskositas formula berada pada rentang 34.7–38.1 mPa•s, osmolalitas sebesar 417 mOsm/kg, dan daya alir 2.15 ml/detik. Nilai warna formula adalah L=43.63; a=2.20; b=9.83. Kesimpulan; formula terbaik diperoleh pada rasio tepung kacang kedelai dan umbi garut 25:17.5 dengan karakteristik sensorik dan fisikokimia yang mendekati produk enteral bebas gluten komersial. Kata Kunci: Celiac Disease, Formula Enteral, Kacang Kedelai, Umbi Garut
Formulasi Tepung Kacang Kedelai (Glycine Max) dan Tepung Umbi Garut (Maranta Arundinacea) pada Cookies sebagai Alternatif Makanan untuk Penderita Celiac Disease (Bebas Gluten) Shephira Retri Pramudya; Esty Sukartini; Sudrajah Warajati Kisnawaty
INSOLOGI: Jurnal Sains dan Teknologi Vol. 5 No. 3 (2026): Juni 2026
Publisher : Yayasan Literasi Sains Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.55123/insologi.v5i3.8075

Abstract

Celiac disease is an autoimmune disorder triggered by the consumption of gluten, a protein found in wheat, barley, and rye. Individuals with celiac disease must adhere to a strict gluten-free diet, as gluten intake can damage the intestinal villi, impair nutrient absorption, and increase the risk of malnutrition. This study aimed to evaluate the effect of formulation soybean flour (Glycine max) and arrowroot flour (Maranta arundinacea) on the characteristics of cookies as a gluten-free food alternative for individuals with celiac disease. The formulations used were F1 (20% soybean flour: 80% arrowroot flour), F2 (50%:50%), and F3 (70%:30%). The analyzed parameters included moisture content, color intensity (L*, a*, b*), and organoleptic attributes (color, aroma, taste, texture, and overall acceptance) assessed by 15 trained panelists. Data were analyzed using one-way ANOVA followed by LSD at a 95% confidence level. The results showed that the highest moisture content was found in F3 (5.58%), exceeding the SNI 2973-2018 standard (<5%). The color analysis indicated differences in brightness and yellowness among formulations: F1 tended to be brighter, F2 more reddish, and F3 more yellowish. The sensory evaluation revealed a significant difference in color preference among formulations (p = 0.023), with the highest score observed in F3. Meanwhile, aroma, taste, texture, and overall acceptance showed no significant differences (p > 0.05).
Co-Authors Sephira Retri Pramudy Shephira Retri Pramudya Sudrajah Warajati Kisnawaty Sudrajah Warajati Kisnawaty