Nutritional improvement of free-gluten 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, and color. 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.
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