Kadar gula total dan aktivitas antioksidan kukis tepung gaplek dan tepung tempe sebagai pangan alternatif bagi penyakit seliak

Author(s): Diandra Dayu Nirmala, Sudrajah Warajati Kisnawaty, Fitriana Mustikaningrum
DOI: 10.30867/gikes.v7i3.3480

Abstract

Background: Celiac disease is an autoimmune disorder requiring a strict gluten-free diet. Cassava chip flour and tempeh flour offer complementary nutritional and bioactive properties for alternative food products. However, their combination in cookies remains underexplored. This study investigated their different proportions and effects on total sugar content and antioxidant activity as product characteristics.

Objectives:  This study aims to analyze the total sugar content and antioxidant activity of cookies made with varying proportions of cassava flour and tempeh flour, and to identify the formulation exhibiting the most suitable characteristics based on the two measured parameters.

Methods:  This experimental study used a completely randomized design with four formulations: F1 (100 g wheat flour) as the control, F2 (75 g tempeh flour, 25 g cassava chip flour), F3 (50 g tempeh flour, 50 g cassava chip flour), and F4 (25 g tempeh flour, 75 g cassava chip flour). Each formulation was produced in two independent batches, duplicate laboratory measurements were treated as technical replicates and averaged within each batch. Total sugar was analyzed using the phenol-sulfuric acid method and antioxidant activity using DPPH

Results:  Descriptively, F2 had the lowest total sugar content (19.33 ± 0.82%), where a F3 had the highest antioxidant activity (55.29 ± 3.04%). F2 had the second-highest antioxidant activity (49.69 ± 1.41%).

Conclusion: F2 was selected based on the two measured parameters and showed a favorable profile for further development. Gluten content and cross-contamination should be assessed before consideration for individuals with celiac disease.

Keywords

Antioxidant activity, Celiac Disease, cookies, cassava chip flour, tempeh flour, total sugar

Full Text:

PDF

References

Asbur, Y., & Khairunnisyah, D. (2021). Tempe sebagai sumber antioksidan: Sebuah Telaah Pustaka Tempe as a source of antioxidants: A Review. AGRILAND Jurnal Ilmu Pertanian, 9(3), 183–192. https://doi.org/10.30743/agr.v9i3.5034

Ashtari, S., Najafimehr, H., Pourhoseingholi, M. A., Rostami, K., Asadzadeh-Aghdaei, H., Rostami-Nejad, M., Tavirani, M. R., Olfatifar, M., Makharia, G. K., & Zali, M. R. (2021). Prevalence of celiac disease in low and high risk population in Asia–Pacific region: a systematic review and meta-analysis. Scientific Reports, 11(1), 2383. https://doi.org/10.1038/s41598-021-82023-8

Chaudhary, P., Janmeda, P., Docea, A. O., Yeskaliyeva, B., Abdull Razis, A. F., Modu, B., Calina, D., & Sharifi-Rad, J. (2023). Oxidative stress, free radicals and antioxidants: potential crosstalk in the pathophysiology of human diseases. Frontiers in Chemistry, 11, 1–24. https://doi.org/10.3389/fchem.2023.1158198

Chernenko, S. O. (2025). the Impact of Encapsulated Polyphenols on the Glycemic Index and Antioxidant Activity of Gluten-Free Baked Goods. Journal of Chemistry and Technologies, 33(3), 863–877. https://doi.org/10.15421/jchemtech.v33i3.324103

Dubois, M., Gilles, K., Hamilton, J. K., Rebers, P. A., & Smith, F. (1951). A colorimetric method for the determination of sugars. Nature, 168(4265), 167. https://doi.org/10.1038/168167a0

Fernández-Bañares, F. (2022). Carbohydrate Maldigestion and Intolerance. Nutrients, 14(9), 1923. https://doi.org/10.3390/nu14091923

Hidayah, N., & Yolanda, A. A. (2025). Physical, Chemical, and Organoleptic Characteristics of Tempeh Cookies. Nutri-Sains: Jurnal Gizi, Pangan Dan Aplikasinya, 9(1), 43–56. https://doi.org/10.21580/ns.2025.9.1.21538

Keppeler, K., Pesi, A., Lange, S., Helmstädter, J., Strohm, L., Ubbens, H., Kuntić, M., Kuntić, I., Mihaliková, D., Vujačić-Mirski, K., Rosenberger, A., Küster, L., Frank, C., Oelze, M., Finger, S., Zakrzewska, A., Verdu, E., Wild, J., Karbach, S., … Steven, S. (2024). Vascular dysfunction and arterial hypertension in experimental celiac disease are mediated by gut-derived inflammation and oxidative stress. Redox Biology, 70(January). https://doi.org/10.1016/j.redox.2024.103071

Kristanti, D., & Setiaboma, W. (2022). Physicochemical and Functional Properties of Composite Flours Based on Mocaf and Tempeh Flour for Making Cookies. IIUM Engineering Journal, 23(2), 20–31. https://doi.org/10.31436/iiumej.v23i2.2234

Mohidin, S. R. N. S. P., Moshawih, S., Hermansyah, A., Asmuni, M. I., Shafqat, N., & Ming, L. C. (2023). Cassava (Manihot esculenta Crantz): A Systematic Review for the Pharmacological Activities, Traditional Uses, Nutritional Values, and Phytochemistry. Journal of Evidence-Based Integrative Medicine, 28, 1–26. https://doi.org/10.1177/2515690X231206227

Nariah, Husna, Kisnawaty, Warajati, S., Purwani, & Eni. (2024). Kadar Protein dan Tingkat Kekerasan pada Cookies Tepung. Ghidza: Jurnal Gizi Dan Kesehatan, 8(2), 232–241. https://doi.org/10.22487/ghidza.v8i2.1619

Permatasari, O., Nurzihan, N. C., & Muhlishoh, A. (2021). The Effect Of Red Bit Flour Substitution On Antioxidant Activity And Acceptability Of Tempeh Flour Cookies. JURNAL GIZI DAN KESEHATAN, 13(12), 12–21. https://doi.org/10.35473/jgk.v13i2.121

Piazza, S., Bani, C., Colombo, F., Mercogliano, F., Pozzoli, C., Martinelli, G., Petroni, K., Pilu, S. R., Sonzogni, E., Fumagalli, M., Sangiovanni, E., Restani, P., Dell’Agli, M., & Di Lorenzo, C. (2024). Pigmented corn as a gluten-free source of polyphenols with anti-inflammatory and antioxidant properties in CaCo-2 cells. Food Research International, 191, 114640. https://doi.org/10.1016/j.foodres.2024.114640

Putri, D. A. (2023). Review: Evaluasi Fisik terhadap Penggunaan Tepung Komposit pada Kualitas Cookies. Food Scientia: Journal of Food Science and Technology, 3(1), 1–26. https://doi.org/10.33830/fsj.v3i1.3696.2023

Rubio-Tapia, A., Hill, I. D., Semrad, C., Kelly, C. P., & Lebwohl, B. (2023). American College of Gastroenterology Guidelines Update: Diagnosis and Management of Celiac Disease. American Journal of Gastroenterology, 118(1), 59–76. https://doi.org/10.14309/ajg.0000000000002075

Simić, M., Nikolić, V., Sarić, B., Milovanović, D., Kostadinović, M., & Žilić, S. (2024). Changes in Nutritional and Techno-Functional Properties of Whole Grain Maize Flours Induced by Dry-Heat Treatment. Foods, 13(20), 1–19. https://doi.org/10.3390/foods13203314

Verma, A. K. (2021). Nutritional deficiencies in celiac disease: Current perspectives. Nutrients, 13(12), 1–4. https://doi.org/10.3390/nu13124476

Yu, T., Xie, Y., Yuan, J., Gao, J., Xiao, Z., Wu, Y., & Chen, H. (2022). The Nutritional Intervention of Resveratrol Can Effectively Alleviate the Intestinal Inflammation Associated With Celiac Disease Induced by Wheat Gluten. Frontiers in Immunology, 13, 878186. https://doi.org/10.3389/fimmu.2022.878186

Yue, F., Zhang, J., Xu, J., Niu, T., Lü, X., & Liu, M. (2022). Effects of monosaccharide composition on quantitative analysis of total sugar content by phenol-sulfuric acid method. Front. Nutr, 9, 1–34. https://doi.org/10.3389/fnut.2022.963318

DOI: http://dx.doi.org/10.30867/gikes.v7i3.3480

Refbacks

  • There are currently no refbacks.