SIFAT FISIKOKIMIA DAN ORGANOLEPTIK MI BEBAS GLUTEN BERBASIS TEPUNG GANYONG DAN TEPUNG BIJI AMARANTH SEBAGAI ALTERNATIF PANGAN BAGI INTOLERANSI GLUTEN

Pingkan Stifani Pranoto, . (2026) SIFAT FISIKOKIMIA DAN ORGANOLEPTIK MI BEBAS GLUTEN BERBASIS TEPUNG GANYONG DAN TEPUNG BIJI AMARANTH SEBAGAI ALTERNATIF PANGAN BAGI INTOLERANSI GLUTEN. Skripsi thesis, Universitas Pembangunan Nasional Veteran Jakarta.

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Abstract

Gluten intolerance requires individuals to avoid gluten-containing foods, creating the need for alternative products made from non-wheat ingredients. Ganyong flour (Canna edulis Kerr.) and amaranth seed flour (Amaranthus sp.) are potential ingredients for gluten-free dried noodles due to their favorable nutritional composition. This study aimed to evaluate the physicochemical and organoleptic characteristics of gluten-free dried noodles made from ganyong flour and amaranth seed flour and to determine the best formulation. A Completely Randomized Design (CRD) with three formulations was applied: F1 (35%:15%), F2 (25%:25%), and F3 (15%:35%). Proximate composition, calcium content, and water absorption were analyzed using one-way ANOVA followed by Duncan's Multiple Range Test (DMRT), whereas organoleptic properties were analyzed using the Kruskal–Wallis and Mann–Whitney tests. The formulation significantly affected carbohydrate content (p=0.041), water absorption (p=0.005), color (p=0.000), and texture (p=0.001), but had no significant effect on moisture, ash, protein, fat, calcium, aroma, or taste (p>0.05). Based on the De Garmo method, F2 (25% ganyong flour:25% amaranth seed flour) was selected as the best formulation, providing 143.35 kcal of energy, 2.52 g of protein, 1.36 g of fat, 30.27 g of carbohydrates, and 49.43 mg of calcium per 50 g serving.

Item Type: Thesis (Skripsi)
Additional Information: [No. Panggil: 2210714003] [Pembimbing: Iin Fatmawati] [Penguji 1: Nanang Nasrulloh] [Penguji 2: Dian Widya Putri]
Uncontrolled Keywords: Gluten Intolerance, Dry Noodles, Amaranth Flour, Ganyong Flour, Proximate Analysis
Subjects: Q Science > Q Science (General)
Divisions: Fakultas Ilmu Kesehatan > Program Studi Gizi (S1)
Depositing User: PINGKAN STIFANI PRANOTO
Date Deposited: 24 Aug 2026 05:10
Last Modified: 24 Aug 2026 05:10
URI: http://repository.upnvj.ac.id/id/eprint/53022

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