The Addition Effect of Cinnamon Powder (Cinnamomum burmanii) on The Characteristics of Gluten-free Cookies Made From Tempeh and Mocaf Flour

Abstract

The research aimed to determine the characteristics of gluten-free cookies made from tempeh and mocaf flour with the addition of cinnamon powder and to determine the formulation with proper treatment. The research design used a completely randomized design (CRD) with five treatments and three replications. Data analysis used Analysis of Variant (ANOVA) and if the results were significantly different, followed by the DNMRT (Duncan’s New Multiple Range Test) tests at 5% level. The observations were hardness test, water content, ash content, protein content, fat content, carbohydrate content, amino acid content, crude fiber content and free fatty acid content and antioxidant activity test. The best treatment obtained in the treatment with the addition of cinnamon powder was 0,32%. The results for cookies characteristic were hardness level of 48,15 N/cm2, moisture content 3,45%, ash content 0,50%, protein 7,90%, fat 37,0%, carbohydrates 51,15%, crude fiber 0,04%, FFA 0,87%, antioxidant activity 31,82%, energy 569,20 kcal/100g. The Amino acid score of the protein sample is 15, with the main limiting amino acid being methionine (methionine+cystine) and the second limiting amino acid being lysine which is 43.