Inovasi Tepung Mocaf Dan Tepung Ubi Ungu Terhadap Karakteristik Cookies Bebas Gluten

Abstract

The increasing dependence of Indonesia on imported wheat flour, along with the rising public awareness of healthy lifestyles, encourages the need for innovation in healthier and gluten-free local food products. This study aims to develop an innovative gluten-free cookie by utilizing a combination of modified cassava flour (mocaf) and purple sweet potato flour as a local food alternative and to reduce wheat flour consumption. Three formulations were tested: F1 (70% mocaf : 30% purple sweet potato), F2 (50%:50%), and F3 (30%:70). Sensory evaluation of color, aroma, texture, and taste was conducted by 33 panelists using hedonic and hedonic quality tests. The results showed that F3 achieved the highest overall average score (3.31), particularly in aroma (3.48) and taste (3.45), indicating strong consumer acceptance. Formulation F2 was considered the most balanced, with consistently high scores across all attributes, including color (3.30), aroma (3.21), texture (3.30), and taste (3.26). Meanwhile, F1 generally received lower scores, especially in color and taste, although still within an acceptable range. Kruskal-Wallis and Mann-Whitney tests indicated significant differences among formulations (p < 0.05), suggesting that variations in flour composition affected the cookies’ sensory quality. The assessment instruments were proven to be valid and reliable, with a Cronbach’s Alpha value above 0.60. A SWOT analysis revealed promising market potential for this product, particularly in the local healthy food segment. Considering the balance of sensory characteristics and panelist acceptance, formulation F2 is recommended as the best alternative for the development of gluten-free cookies made from local ingredients.