Electronic Theses and Dissertation

Churros merupakan makanan ringan khas Spanyol berbahan dasar tepung terigu yang mengandung gluten, sehingga kurang sesuai bagi konsumen dengan intoleransi gluten. Penelitian ini bertujuan untuk membuat churros bebas gluten berbahan dasar tepung umbi gadung dan tepung kacang hijau, serta mengkaji pengaruh jenis lemak terhadap karakteristik fisik, kimia dan organoleptik churros yang dihasilkan. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) faktorial dengan dua faktor, yaitu rasio tepung gadung dan tepung kacang hijau (45%:55%, 55%:45%, dan 65%:35%) serta jenis lemak (mentega, margarin, dan campuran mentega–margarin) dengan tiga kali ulangan. Parameter yang diuji meliputi karakteristik fisik (uji warna L*, a*, b*), analisis kimia (kadar air, abu, protein, lemak, karbohidrat dan serat kasar) serta organoleptik hedonik. Hasil penelitian menunjukkan bahwa peningkatan rasio tepung kacang hijau menurukan nilai warna L* dan b*, meningkatkan kadar air, protein, lemak dan serat kasar, namun cenderung menurunkan nilai kecerahan warna, meningkatkan intensitas rasa, aroma dan aftertaste langu yang kurang disukai. Penggunaan margarin cenderung menghasilkan aroma, rasa dan tekstur yang lebih disukai panelis. Perlakuan terbaik berdasarkan uji deGarmo adalah T2M2 dengan nilai L* 39,12, kadar air 27,90%, kadar protein 11,86%, kadar lemak 27,29%, kadar karbohidrat 30,86%, dan kadar serat kasar 9,12%, serta nilai hedonik warna 4,22, aroma 4,74, rasa 4,58, tekstur 4,93, aftertaste 4,73, penerimaan keseluruhan 4,94.

Churros are a traditional Spanish snack made from wheat flour containing gluten, making them unsuitable for consumers with gluten intolerance. This study aimed to develop gluten-free churros using gadung tuber flour and mung bean flour, and to evaluate the effect of fat type on the physical, chemical, and organoleptic characteristics of the product. A factorial Completely Randomized Design (CRD) was applied with two factors: the ratio of gadung tuber flour to mung bean flour (45%:55%, 55%:45%, and 65%:35%) and the type of fat (butter, margarine, and a butter–margarine blend), with three replications. The evaluated parameters included physical characteristics (color values L*, a*, b*), chemical composition (moisture, ash, protein, fat, carbohydrate, and crude fiber contents), and hedonic sensory properties. The results indicated that increasing the proportion of mung bean flour decreased L* and b* values and increased moisture, protein, fat, and crude fiber contents, but tended to reduce color brightness and intensify beany flavor, aroma, and aftertaste that were less preferred by panelists. Margarine produced higher preference scores for aroma, flavor, and texture. Based on the de Garmo effectiveness test, the best treatment was T2M2, with an L* value of 39.12, moisture content of 27.90%, protein content of 11.86%, fat content of 27.29%, carbohydrate content of 30.86%, crude fiber content of 9.12%, and hedonic scores of 4.22 for color, 4.74 for aroma, 4.58 for flavor, 4.93 for texture, 4.73 for aftertaste, and 4.94 for overall acceptability.