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All Journal AGRITEKNO, Jurnal Teknologi Pertanian
Nur Aida
Program Studi Teknologi Rekayasa Konstruksi Jembatan dan Jalan, Jurusan Teknik Sipil dan Pertambangan, Politeknik Negeri Ketapang Jl. Rangga Sentap, Kelurahan Sukaharja Kecamatan Delta Pawan, Kabupaten Ketapang, Kalimantan Barat 78813 Indonesia
Agriculture, Biological Sciences & Forestry

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Biskuit Bebas Gluten menggunakan Bahan Baku Tepung Mocaf dan Blondo Nenengsih Verawati; Nur Aida; Nanang Hartoni
AGRITEKNO: Jurnal Teknologi Pertanian Vol 14 No 1 (2025): AGRITEKNO: Jurnal Teknologi Pertanian
Publisher : Universitas Pattimura

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30598/jagritekno.2025.14.1.112

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.
Co-Authors Nanang Hartoni Nenengsih Verawati