Kadar Serat pada Cookies berbahan Tepung Gaplek dan Tepung Tempe sebagai Terapi Celiac Disease
DOI:
https://doi.org/10.55123/insologi.v5i4.9389Keywords:
Celiac Disease, Cookies, Dietary Fiber, Gaplek Flour, Tempe FlourAbstract
Celiac disease is an autoimmune disorder requiring a gluten-free diet; therefore, optimizing this diet involves the role of specific fibers in the foods consumed. This study aimed to analyze the levels of soluble fiber, insoluble fiber, and total dietary fiber in cookies made from varying formulations of dried cassava flour (gaplek flour) and tempeh flour. An experimental design using a Completely Randomized Design (CRD) was employed, comprising four formulations based on the ratio of dried cassava flour to tempeh flour: F1 (0% and 0%), F2 (25% and 75%), F3 (50% and 50%), and F4 (75% and 25%), with two replications and duplicate sample analyses. Fiber content was analyzed using the enzymatic-gravimetric method based on AOAC Official Method 991.43 (1992). Data were analyzed using the Kruskal-Wallis test and Dunn-Bonferroni post-hoc test at a 95% significance level. The results showed that formulation variations significantly affected the levels of soluble fiber, insoluble fiber, and total dietary fiber (p = 0.03). Formulation F3 yielded the highest levels—0.85 ± 0.45%, 10.34 ± 0.14%, and 11.20 ± 0.18%, respectively—while the lowest levels were found in F1 (0.43 ± 0.01%, 6.18 ± 0.18%, and 6.62 ± 0.19%). Post-hoc testing revealed significant differences between F1 and F3. Cookies with the F3 formulation exhibited the highest fiber content, indicating potential for development as a gluten-free food alternative that supports fiber intake for individuals with celiac disease. Further research is recommended to assess gluten-free safety, nutritional quality, and product acceptability.
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