Pengembangan Produk Chiffon Cake Tepung Beras Hitam Sebagai Makanan Selingan Bebas Gluten

Abstract

Chiffon cake bebas gluten adalah solusi untuk mengatasi celiac disease dan penyakit lain yang membutuhkan pangan bebas gluten. Tujuan penelitian untuk mendapatkan formulasi terbaik dari chiffon cake. Jenis penelitian eksperimental dengan perlakuan substitusi tepung beras putih dan tepung beras hitam. Uji organoleptik menggunakan metode kuesioner. Analisis biaya dan harga jual menerapkan metode full costing. Analisis data uji organoleptik diolah menggunakan uji Kruskal Wallis dan uji lanjutan Man-Whitney. Hasil uji organoleptik dengan uji Kruskal Wallis menunjukkan ada perbedaan signifikan (p<0.05) pada parameter warna, aroma, dan tekstur. Formula F3 terpilih sebagai formula terpilih berdasarkan hasil uji hedonik. Hasil uji proksimat chiffon cake F3 mengandung kadar air 31.92%, kadar abu 0,96%, kadar protein 8,08%, kadar lemak 15,85%, kadar karbohidrat 30,48%, dan energi total 296,86%. Formula F3 dapat memenuhi syarat bebas gluten, yaitu semua bahan baku yang digunakan dalam pembuatan chiffon cake tepung beras hitam tidak mengandung gluten. Harga jual produk chiffon cake per porsi 55 g sebesar Rp10.000.

Gluten-free chiffon cake is a solution to overcome celiac disease and other diseases that require gluten-free foods. The purpose of the research is to get the best formulation of chiffon cake. Types of experimental research and product development. The organoleptic test uses the questionnaire method. Cost and selling price analysis applies the full costing method. Analysis of organoleptic test data was processed using the Kruskal Wallis test and the Man-Whitney follow-up test. The results of the organoleptic test with the Kruskal Wallis test showed that there was a significant difference (p<0.05) in the colour, aroma, and texture parameters. The F3 formula was selected as the selected formula based on the results of the hedonic test. The results of the proximate analysis of chiffon cake F3 contained a moisture content of 31.92%, an ash content of 0.96%, a protein content of 8.08%, a fat content of 15.85%, a carbohydrate content of 30.48%, and a total energy of 296.86%. F3 formula can qualify as gluten-free, i.e. all raw materials used in making black rice flour chiffon cake do not contain gluten. The selling price of chiffon cake products per 55 g portion is IDR 10,000.