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Karakteristik kimia, mikrob dan daya terima kukis sagu yang diperkaya Spirulina dan rumput laut Sago cookies enriched with Spirulina and seaweed: chemical, microbial characteristics, and acceptability
Abstract
Cookies are popular gluten-free snacks with low fiber and protein contents. Improving the quality of cookies by replacing wheat flour with sago flour and adding Spirulina and red seaweed Eucheuma cottonii reduced gluten levels, increased protein and fiber content, and enhanced appeal. The aim of this study was to determine the effect of adding E. cottonii on the quality of Spirulina cookies based on chemical, microbiological, and acceptability characteristics. Cookies were prepared by mixing ingredients using creaming (margarine and sugar), whisking (adding egg yolks), and all-in (adding sago flour, spirulina, and seaweed). Cookies were tested for proximate analysis, total plate count, water activity, bioactive compounds, nutritional adequacy score (NAS), and hedonic test analysis were conducted. The chemical compositions of the cookies increased by 4.32% and 0.56% in moisture and crude fiber contents, respectively. The microorganism content was within safe limits according to the Indonesian National Standard (<105). The cookies were classified as dry food with a water activity of 0.5 and contained active compounds such as flavonoids, steroids, and saponins. Based on the NAS calculations, consuming 15 g of cookies provided a total energy of 76 kcal. The hedonic value results indicate that the addition of E. cottonii and Spirulina was acceptable. Overall, the addition of seaweed and spirulina to cookies improved their nutritional value and acceptability.
References
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[AOAC] Association of Official Analytical Chemists. (2005). Official Methods of AOAC International. Arlington (US): The Association of Official Analytical Chemist. Inc.
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[BSN] Badan Standardisasi Nasional. (2022). Standar Nasional Indonesia: Biskuit. SNI 2973:2022. Jakarta, Indonesia. Badan Standardisasi Nasional
Budiyanti, & Emu, S. (2021). Kandungan nutrisi rumput laut (Eucheuma cottonii) dengan metode rakit gantung pada kedalaman berbeda. Aquamarine, 8 (1): 27-33.
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Czerwonkaa, A., Kaławaja, K., Sławińska-Brychb, A., Lemieszekc, M.K., Bartnikd, M., Wojtanowskid, K.K., Zdzisińskaa, B., & Rzeskia, W. (2018). Anticancer effect of the water extract of a commercial Spirulina (Arthrospira platensis) product on the human lung cancer A549 cell line. Biomedicine & Pharmacotherapy Biomedicine & Pharmacotherapy 106: 292–302
Dianursanti, M.B., Prakasa, P., & Nugroho. (2020). The effect of adding microalgae extract Spirulina platensis containing flavonoid in the formation of Sunscreen towards cream stability and SPF values. AIP Conf. Proc. 2255 (1): 040022.
Dewita, Syahrul, & Febriansyah, R. (2012). Pola penerimaan siswa sekolah dasar terhadap produk makanan jajanan berbahan baku konsentrat protein ikan baung (Hemibagrus nemurus) di Kabupaten Kampar. Jurnal Pengolahan Hasil Perikanan Indonesia, 15(3): 216-222.
Dewita, Syahrul, Desmelati, Lukman, S. (2015). Inovasi bubur instan dan cookies berbasis konsentrat protein ikan patin yang difortifikasi minyak sawit merah dan minyak ikan patin terenkapsulasi. Jurnal Pengolahan Hasil Perikanan Indonesia, 18(3): 315-320.
Dolorosa, M.T., Nurjanah, Purwaningsih, S, Anwar, E., & Hidayat T. (2017). Kandungan senyawa bioaktif bubur rumput laut Sargassum plagyophyllum dan Eucheuma cottonii sebagai bahan baku krim pencerah kulit. Jurnal Pengolahan Hasil Perikanan Indonesia, 20(3): 633-644
Donato, N.R., Queiroz, A.J.M., Figueirêdo, R.M.F., Feitosa R.M., Moreira I.S., & Lima J.F. (2019). Production of cookies enriched with Spirulina platensis biomass. Journal of Agricultural Studies, 7(4): 324-342.
Du, C., Jiang, F., Jiang, W., Ge, W., & Du, S. (2018). Physicochemical and structural properties of sago starch. International Journal of Biological Macromolecules.
Duan, M.J., Vinke, P.C., Navis, G., Corpeleijn, E., & Dekker, L.H. (2022). Ultra-processed food and incident type 2 diabetes: studying the underlying consumption patterns to unravel the health effects of this heterogeneous food category in the prospective Lifelines cohort. BMC Med. 20(1):7.
[FDA] U.S. Food and Drug Administration. (2014). Water Activity (aw) in Foods. Dept. of Health, Education, and Welfare Public Health Service. Food and Drug Administration. USA
Figueroa, V., Farfán, M., & Aguilera, J.M. (2023). Seaweeds as Novel Foods and Source of Culinary Flavors. Food Reviews International 39(1): 1-26.
Firdiyani, F., Agustini, T.W., Ma’ruf, W.F. (2015). Ekstraksi senyawa bioaktif sebagai antioksidan alami Spirulina platensis segar dengan pelarut yang berbeda. Jurnal Pengolahan Hasil Perikanan Indonesia, 18(1): 28-37.
Gabr, G. A., El-Sayed, S. M., & Hikal, M. S. (2020). Antioxidant activities of phycocyanin: a bioactive compound from Spirulina platensis. Journal of Pharmaceutical Research International, 32(2) 73–85.
Gaesser, G. A. (2019). Perspective: refined grains and health: genuine risk, or guilt by association?. Advances in Nutrition, 10(3): 361–371.
Ikuomola, D.S., Otutu, O.L., & Oluniran, D.D. (2017). Quality assessment of cookies produced from wheat flour and malted barley (Hordeum vulgare) bran blends. Cogent Food & Agriculture 3(1): 1293471
Islandsun. (2022). Tren Pertumbuhan Industri Makanan Ringan di Indonesia. https://islandsunindonesia.com/id/tren-makanan-ringan-indonesia/
[Permenkes RI] Peraturan Menteri Kesehatan Republik Indonesia. (2013). Permenkes Nomor 30 Tahun 2013 tentang Pencantuman Informasi Kandungan Gula, Garam dan Lemak Serta Pesan Kesehatan Pada Pangan Olahan dan Pangan Siap Saji.
Kalontong, P.K., Safithri, M., & Tarman, K. (2022). Penambatan molekul senyawa aktif Spirulina platensis sebagai Inhibitor TMPRSS2 untuk mencegah infeksi SARS-COV-2. Jurnal Pengolahan Hasil Perikanan Indonesia, 25(2), 253-267.
Labuza, T.P., Kaanane, A., & Chen, J.Y. (1985). Effect of temperature on the moisture sorption isotherms and water activity shift of two dehydrated foods. Journal of Food Science. 50: 385–397.
Lasaji, H., Assa, J.R., & Taroreh, M.I.R. (2023). Kandungan protein, kekerasan dan daya terima cookies tepung komposit sagu baruk (Arenga microcarpa) dan kacang hijau (Vigna radiata). Jurnal Teknologi Pertanian 14 (1): 57-71.
Lathrop, A.A., Taylor, T., & Schnepf, J. (2014). Survival of salmonella during baking of peanut butter cookies. Journal of Food Protection 77(4): 635–639.
Luthfiah, Fattah N., Saleh R., & Nurlaylah (2017). Chlorophyll-a analysis of Eucheuma cottonii that added to the brownies. Asian Journal of Microbiology, Biotechnology & Environmental Sciences Paper, 19(4): 801-805.
Maharany, F., Nurjanah, Suwandi, R., Anwar, E., & Hidayat, T. (2017). Kandungan senyawa bioaktif rumput laut Padina australis dan Euchema cottonii sebagai bahan baku krim tabir surya. Jurnal Pengolahan Hasil Perikanan Indonesia, 20(1): 10-17.
Mamat, H., Akanda, J.M.H., Zainol, M.K., Ling, Y.A. (2018). The influence of seaweed composite flour on the physicochemical properties of muffin. Journal of Aquatic Food Product Technology, 27(5): 635-642.
Matz, S.A. (1965). Water in Foods. Avi Publishing Company. Michigan.
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Authors
Pari R. F., Setyaningsih I., Ramadhan W., Tarman K., Hardiningtyas S. D., Nurhayati T., Desniar D., Uju U., & Aini K. (2024). Karakteristik kimia, mikrob dan daya terima kukis sagu yang diperkaya Spirulina dan rumput laut: Sago cookies enriched with Spirulina and seaweed: chemical, microbial characteristics, and acceptability. Jurnal Pengolahan Hasil Perikanan Indonesia, 27(9). https://doi.org/10.17844/jphpi.v27i9.44664
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