Update Artikelilmiah: 42078

DIAN MELITA

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Abstrak (Bhs. Indonesia)

Cookies merupakan kue kering yang memiliki rasa manis atau gurih, bertekstur renyah. Untuk mengurangi penggunaan terigu maka digunakan tepung jagung serta untuk menambah manfaat pada cookies maka ditambahkan mikrokapsul temulawak dengan berbagai konsentrasi. Penelitian ini bertujuan untuk mengetahui pengaruh jenis tepung dan konsentrasi mikrokapsul terhadap sifat fisikokimia cookies temulawak.
Penelitian ini dilakukan menggunakan Rancangan Acak Kelompok (RAK) faktorial. Faktor yang diteliti meliputi jenis tepung yang terdiri tepung terigu (A1) dan tepung jagung (A2), serta konsentrasi mikrokapsul 2% (B1), 4% (B2), 6% (B3). Variabel yang diamati berupa variabel fisikokimia (total fenol, penangkapan radikal bebas DPPH, kurkumin, dan warna), serta variabel proksimat pada perlakuan terbaik (kadar air, kadar abu, kadar lemak, kadar protein, dan kadar karbohidrat). Data variabel fisikokimia diuji dengan ANOVA dan uji lanjut Duncan Multiple Range Test pada taraf 5%. Penentuan perlakuan terbaik menggunakan metode indeks efektivitas. Hasil penelitian menunjukkan bahwa  cookies temulawak dengan jenis tepung jagung memiliki total fenol, kadar kurkumin, penangkapan radikal bebas DPPH, lightness dan yellowness lebih tinggi dibandingkan dengan cookies temulawak dengan jenis tepung terigu, namun menurunkan nilai redness. Peningkatan konsentrasi mikrokapsul 2%, 4%, dan 6% menurunkan nilai lightness, namun meningkatkan nilai total fenol, kurkumin, penangkapan radikal bebas DPPH, redness dan yellowness cookies temulawak. Perlakuan terbaik cookies temulawak diperoleh dari perlakuan A2B3 (cookies tepung jagung dengan konsentrasi mikrokapsul 6%) dengan rata-rata total fenol (7,43%), penangkapan radikal bebas (75,65%), kurkumin (6,77%), lightness (67,63), redness (5,90), yellowness (51,83). Perlakuan terbaik selanjutnya dilakukan analisis proksimat sehingga dihasilkan kadar air (3,22%), kadar abu (1,28%), kadar lemak (15,35%), kadar protein (4,73%), dan kadar karbohidrat (75,42%).
 
Kata kunci: mikroenkapsulasi, cookies temulawak, tepung jagung, tepung terigu, konsentrasi temulawak.

Abtrak (Bhs. Inggris)

Cookies are dry biscuits that have a sweet or savory taste and a crispy texture. To reduce the use of wheat flour, corn flour is used, and to enhance the benefits of cookies, microencapsulated turmeric is added with various concentrations. This research aims to determine the effect of flour type and microcapsule concentration on the physicochemical properties of turmeric cookies.
The study was conducted using a factorial Randomized Block Design (RAK). The factors studied included the types of flour, consisting of wheat flour (A1) and corn flour (A2), and the concentration of microcapsules, which were 2% (B1), 4% (B2), and 6% (B3). The observed variables included physicochemical properties (total phenols, DPPH free radical scavenging activity, curcumin content, and color) and proximate variables in the best treatment (moisture content, ash content, fat content, protein content, and carbohydrate content). The data for physicochemical variables were tested using ANOVA and the Duncan Multiple Range Test at a 5% significance level. The determination of the best treatment was done using the effectiveness index method.
The results showed that turmeric cookies made with corn flour had higher total phenols, curcumin content, DPPH free radical scavenging activity, lightness, and yellowness compared to cookies made with wheat flour, but they reduced the redness value. Increasing the microcapsule concentration at 2%, 4%, and 6% decreased the lightness value but increased the total phenols, curcumin content, DPPH free radical scavenging activity, redness, and yellowness of turmeric cookies. The best treatment for turmeric cookies was obtained from treatment A2B3 (corn flour cookies with 6% microcapsule concentration) with an average total phenol content of 7.43%, DPPH free radical scavenging activity of 75.65%, curcumin content of 6.77%, lightness of 67.63, redness of 5.90, and yellowness of 51.83. The best treatment was then analyzed for proximate content, resulting in a moisture content of 3.22%, ash content of 1.28%, fat content of 15.35%, protein content of 4.73%, and carbohydrate content of 75.42%.
 
Keywords: microencapsulation, turmeric cookies, corn flour, wheat flour, turmeric concentration.

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