HARYANTO T, JONATHAN RICKY (2024) KAJIAN PUSTAKA PENGOLAHAN COOKIES BEBAS GLUTEN BERBASIS SEREALIA. S1 thesis, UNIVERSITAS KATOLIK SOEGIJAPRANATA SEMARANG.
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Abstract
The food sector is one of the important priorities in human life, where food is one of the primary needs of humans. Humans need food to meet their nutritional needs every day. There are many sources of food ingredients that are divided into plant and animal food sources. Plant and animal foods can be combined to form a food product that is ready to be consumed. One of the food products resulting from a combination of plant and animal food ingredients is cookies. Reported from the 2018 Food Consumption Statistics, there has been an increase in the number of cookies consumption in Indonesia since 2014 - 2018 by 33.314%. This shows an increase in interest in consuming cookies within the scope of Indonesian society. Cookies are a type of biscuit made from the main dough of wheat flour, fat, eggs, and sugar. In wheat flour, there is gluten which is a protein content commonly found in cereals, has the function of gluing and maintaining the shape of food. However, not everyone can consume gluten. This disorder is commonly called celiac disease, which is an autoimmune disorder so that the sufferer's immune system will recognize gluten as a dangerous substance so that the immune system will attack gluten and the intestinal lining so that it can harm the sufferer's intestines. Therefore, currently researchers are developing many gluten-free cookie products, in addition to being for people with gluten intolerance, they are also healthier and easier for the body to digest. Raw materials that can be used as a substitute for wheat flour as a source of gluten are diverse. One of the ingredients that is quite often used is cereal because of its good nutritional content such as being rich in dietary fiber, phenolic acids, flavonoids, proteins, minerals, and so on. This literature review will discuss the processing of gluten-free cookies made from cereal raw materials and the effect of differences in raw materials and processing processes on the chemical, physical, and sensory characteristics of gluten-free cookies.
| Item Type: | Thesis (S1) |
|---|---|
| Subjects: | 600 Technology (Applied sciences) > 660 Chemical engineering > 664 Food technology 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology > Food Safety 600 Technology (Applied sciences) > 660 Chemical engineering > Food Technology > Food Processing |
| Divisions: | Faculty of Agricultural Technology > Department of Food Technology |
| Depositing User: | Mr Yosua Norman Rumondor |
| Date Deposited: | 09 Jul 2025 06:27 |
| Last Modified: | 09 Jul 2025 06:27 |
| URI: | http://repository.unika.ac.id/id/eprint/38020 |
| Keywords: | UNSPECIFIED |
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