Nutritional improvement of gluten-free arrowroot biscuits through catfish flour enrichment: Peningkatan gizi biskuit tepung garut bebas gluten melalui penambahan tepung ikan lele

Abstract

The demand for gluten-free products is increasing along with the growing awareness of gluten intolerance and sensitivity. The use of alternative flours, such as local tubers and fish flour fortification techniques, can help improve the nutritional content of gluten-free products. This study aims to determine the best concentration of catfish flour based on the nutritional content and hedonics of arrowroot flour-based biscuits. A completely randomized design (CRD) was used with four concentrations of catfish flour addition (0, 2, 4, and 6%). The analyses conducted were proximate tests, texture, color, and hedonic. The research results indicate that the addition of 6% catfish flour is the best treatment, with biscuit characteristics including moisture content of 5.59%, ash 1.63%, protein 8.57%, fat 28.46%, and carbohydrates 55.39%. The biscuits with the addition of 6% catfish flour have a texture of 3.43 N, a color of L* 70.82, a* 2.46, and b* 37.69 and meet SNI 2973:2022 for protein parameters. Hedonic tests show that the addition of catfish flour to biscuits is acceptable and liked by the panelists. Overall, catfish flour is beneficial in enhancing the nutritional content of gluten-free biscuits made from arrowroot flour. These biscuits have the potential to become nutritious gluten-free snacks.Permintaan produk bebas gluten meningkat seiring meningkatnya kesadaran akan intoleransi dan sensitivitas gluten. Penggunaan tepung alternatif, misalnya umbi lokal dan teknik fortifikasi tepung ikan dapat membantu meningkatkan kandungan gizi produk bebas gluten. Penelitian ini bertujuan untuk menentukan konsentrasi tepung ikan lele terbaik berdasarkan kandungan gizi dan hedonik biskuit berbasis tepung garut. Rancangan acak lengkap (RAL) digunakan dengan empat konsentrasi penambahan tepung ikan lele (0, 2, 4, dan 6%). Analisis yang dilakukan, yaitu uji proksimat, tekstur, warna, dan hedonik. Hasil penelitian menunjukkan bahwa penambahan tepung ikan lele 6%  memiliki karakteristik biskuit meliputi kadar air 5,59%; abu 1,63%; protein 8,57%; lemak 28,46%; dan karbohidrat 55,39%. Biskuit dengan penambahan tepung ikan lele 6% merupakan perlakuan terbaik, dengan karakteristik tekstur 3,43 N, warna L* 70,82, a* 2,46, dan b* 37,69 serta memenuhi SNI 2973:2022 untuk parameter protein. Uji hedonik menunjukkan penambahan tepung ikan lele pada biskuit dapat diterima dan disukai oleh panelis. Secara keseluruhan, tepung ikan lele bermanfaat meningkatkan kandungan nutrisi biskuit bebas gluten berbahan dasar tepung garut. Biskuit ini berpotensi menjadi camilan bebas gluten yang bergizi