THE UTILIZATION OF KIMPUL TUBERS INTO FREE GLUTEN

PRODUCT AS KIMPUL FLOUR AND CRISPY COOKIES

By :
DEVI LESTARI (09)
Central Java

This Scientific Paper is Presented

In Provincial Student Skill Competition XXIX
Temanggun, March 16th – 18 th 2021

POST HARVEST AGRIBUSINESS

POST HARVEST TECHNOLOGY
2021
 PREFACE

Assalamualaikum Wr.Wb

Thanks to Allah who has given the blessing to the writer, so the writer can finish
arranging this scientific paper with a title “THE UTILIZATION OF KIMPUL TUBERS
INTO FREE GLUTEN PRODUCT AS KIMPUL FLOUR AND CRISPY COOKIES"
without any hindrance whatever.
This paper will be presented at the Provincial Student Skill’s Competition
XXIX, which will be held on March 16th until 18th by online.

Processing crispy cookies from Kimpul Flour and all other processed products
are expected to solve the problem of high wheat flour import activities in Indonesia.
This product is expected to be a source of carbohydrate and as a functional food
alternative for someone who is allergic to gluten, as well as product innovations that
can increase profit for every entrepreneur.

The author also wishes to express her deep and sincere gratitude for those
who have guided in completing this paper. For the improvement of this paper, any
suggestions and good criticism are welcome. I hope it will be useful for increasing
Indonesia national education.

Wassalamu'alaikum Wr. Wb.

Central Java , February 21st 2021

Author

i
TABLE OF CONTENTS

ii
 LIST OF TABELS

Figure 1. Structure of Glucose and Fructose

Figure 2. Suweg's flower
Figure 3. Suweg's plants
Figure 4. Tubers of Suweg
Figure 5. Biscuit
Figure 6. Analog Rice
Figure 7. Suweg Flour Processing
Figure 8. Suweg Toddler Biscuit Processing

LIST OF FIGURES

iii
Figure 1. Structure of Glucose and Fructose.......................................................................6
Figure 2. Suweg's flower........................................................................................................9
Figure 3. Suweg's plants......................................................................................................16
Figure 4. Tubers of Suweg...................................................................................................16
Figure 5. Biscuit...................................................................................................................19
Figure 6. Analog Rice...........................................................................................................28
Figure 7. Suweg Flour Processing..........................................................................................36
Figure 8. Suweg Toddler Biscuit Processing..........................................................................38

iv
 LIST OF APPENDIXES
Figure 1. Structure of Glucose and Fructose
Figure 2. Suweg's flower
Figure 3. Suweg's plants
Figure 4. Tubers of Suweg
Figure 5. Biscuit
Figure 6. Analog Rice
Figure 7. Suweg Flour Processing
Figure 8. Suweg Toddler Biscuit Processing

v
 CHAPTER I
INTRODUCTION
1.1. Background
Wheat is a food product that is widely consumed by Indonesians in the
form of processed food. Many products on the market use wheat flour as their
main raw material. The United States Department of Agriculture (USDA, 2015)
in a report estimates that Indonesia is the world's largest flour importer with a
total volume of around 12.5 million tons in 2017-2018. According to Aptindo
(Wheat Flour Producers Association) in 2018 wheat flour imports increased by 5
- 6%, or the equivalent of 9 million tons. The increase in consumption indicates
people's dependence on processed products made from wheat flour. This matter
can be detrimental because it reduces the country's foreign exchange
substantially. Besides that, the continuous consumption of wheat flour can have
an impact on health, because of the high content of gluten (Yustinus Andri DP,
2018).

Gluten is a protein found in grains and cereals, wheat, rye, barley and
triticale. Gluten plays a role as an adhesive that helps keep food stuck and keep
the form of food (Tamara Alessia, 2018). The bad impact of wheat flour for
health, namely triggering blood sugar levels, causing allergies to gluten, reduced
absorption of minerals in the body, poses a risk heart disease and can cause
auitsme (Gloria Fransisca, 2018).

People with gluten disorders generally limit foods that contain gluten,
but still need snacks as a nutritious and gluten-free snack. Gluten can be toxic or
toxic to some people, so that consumption of wheat can cause serious health
problems for these individuals. The most well-known gluten disorders are wheat
allergy and celiac disease.

Diversification of food through local tubers is an alternative that can be

done to reduce dependence on consumption of wheat flour and as an alternative

1
 to gluten-free food for people with celiac disease. The food diversification policy
according to local wisdom is based on Government Regulation (Perpres) Number
22 of 2009 concerning the Policy for Accelerating Diversification of Food
Consumption Based on Local Resources. The aim is to improve the quality of
people's food consumption to make it more diverse, nutritious, balanced and safe.

Kimpul (Xanthosoma sagittifolium) is one of the local commodity

sources of carbohydrates scattered in Indonesia. The ratio of carbohydrate
content in kimpul (per 100 grams of material weight) is 28.66 grams, and
becomes 83.68 grams when processed in the form of flour (Jatmiko and
Estianingsih, 2014), greater than wheat flour (76 grams). Kimpul also contains
higher calcium (47 mg) than rice (10 mg), flour (16 mg), and yellow corn (9 mg)
(Slamet and Tarwotjo, 1980). In addition, kimpul has a low glycemic index,
fiber, protein and is free of gluten so that it can be used as an alternative to
functional food.

Cookies are one of the foods made from wheat flour. Cookies are snacks
that are currently a food trend and are favored by all groups. One of the most
popular cookie product innovations is crispy cookies, which have a crunchier
texture and a more attractive appearance than cookies in general. but
unfortunately, not everyone can eat it

Gendhis crispy cookies which is made from kimpul flour is a gluten-free

product so it is suitable to be an alternative snack for groups of people who are
allergic to gluten and can be an innovative functional food product. Crispy
cookies can be used as a healthy snack during a pandemic because besides being
gluten free, crispy cookies are also rich in carbohydrates.

1.2. Formulation of the problem

The formulation of the problem in this study is as follows:

2
 1. Can kimpul be made into flour? As food diversification to support food
security?
2. Can kimpul flour be used as a gluten-free functional food in the form of
Gendhis crispy cookies?
3. Can processing into flour and processed products increase the economic value
of kimpul?
4. What is the level of public acceptance of processed kimpul flour products?

1.3. Objectives
This research was conducted for several purposes, including:
1. Utilizing the potential of local tubers (tuber kimpul) into flour as food
diversification to support food security.
2. Creating product innovation Gendhis as a gluten-free functional food
alternative.
3. Increase the economic value of kimpul and its processed products

3
 CHAPTER II
LITERATURE REVIEWS
2.1. Kimpul (Xanthosoma Sagittifolium)
Kimpul is a type of taro plant originating from the American continent.
Kimpul taro is also known as Belitung taro. Kimpul is able to grow throughout
the year in tropical and subtropical regions. Kimpul is a plant that is easy to
grow, so it is very feasible to be developed (Wariyah, 2012).

2.1.1. Taxonomy

Kingdom : Plantae

Division : Spermatophyta

Class : Monocotyledoneae

Order : Arales

Family : Araceae

Genus : Xanthosoma

Species : Xanthosoma sagittifolium L.

Source: (Suhono et al., 2010)

Figure 1. Kimpul

2.1.2. Morphology

4
 Xanthosoma is a plant in tropical rainforest areas, requires an average
daily temperature above 21 ° C, and prefers temperatures between 25 ° - 29 ° C.
Xanthosoma is a lowland plant but sometimes grows at an altitude of 2000 m,
with higher yields. low. The average annual rainfall is around 1400 mm, but
preferably 2000 mm, evenly distributed throughout the year, and sufficient soil
moisture. Unlike Colocasia, Xanthosoma is not resistant to excess water. In full
shade, these herbs are often only with tubers, which will start growing when light
becomes available. Xanthosoma grows well in fertile land with good drainage, at
a pH of 5.5 - 6.5. This plant is resistant to shade and saline soil.

Two types of Xanthosoma that are often encountered are Xanthosoma

nigrum or other names Xanthosoma violaceum and Xanthosoma sagittifolium.
Both can be distinguished from the color of the petiol, which is purple for
Xanthosoma violaceum and green for Xanthosoma sagittifolium (Chang, 1984).
There is a diversity of colors in some morphological characteristics of the
germplasm of kimpul such as leaf margins, leaf stalks, leaf midribs, upper,
middle and lower petioles and tuber middle meat. Variations in leaf width ranged
from 12-44 cm, leaf length between 20-63 cm, leaf stem length between 15-72
cm, and total length of petiole between 30-117 cm. Plant height is generally
medium (50-100 cm) and tall (more than 100 cm). Tuber weight ranges from
125-563 g, tuber length between 8.0-16.8 cm, and tuber diameter between 5.7-9.3
cm (Somantri, 2001). Kimpul can produce enlarged fleshy tubers as a place for
starch accumulation. The roots that develop from under the tuber are fibrous and
somewhat shallow. The mother tuber is a fleshy part that enlarges from the base
of the condensed stem. Daughter bulbs are axillary shoots that enlarge from the
stem or parent tuber. Morphologically, parent tubers and tillers are stem tissue
(Rubatzky et al., 1998).

The kimpul flower is a cob surrounded by a sheath of flowers. The

female flower is located at the base (Goldsworthy et al., 1992). The flower sheath
is a flower sheath, has various shapes and colors, including white, yellow,

5
orange, red to purple, maroon or green (Kusumo et al., 2002). The female flower
consists of a yellow stigma and the ovary is divided into locules and inside there
is an egg cell. The male flower consists of six stamen on the attached anther. The
fruit is a berry, but the fruit and seeds on the knot rarely appear (Onwueme,
1978). Mother tubers are usually round or cylindrical, weighing up to 450 grams.
The size of the main tuber can reach a length of 30 cm and a width of 15 cm.
Mother tubers are usually less suitable to eat so they are generally used as animal
feed, while what is commonly consumed by humans is the bulbs of the saplings.
The color of the flesh of the parent tubers and tillers varies depending on the
cultivar. Generally white, some cream, yellow and sometimes pink (Rubatzky et
al., 1998).

2.1.3. Nutrient content

One of the advantages of kimpul is that it contains bioactive

compounds in the form of diosgenin compounds. Diosgenin compounds are
useful as anticancer, have hypoglycemic effects, and inhibit cell proliferase
(Jatmiko and Estiasih, 2014). Another advantage of kimpul is that it is easy to
digest. This is because the starch has quite a lot of amylose, which is about 20-
25% and the size of the starch granules is quite small. In addition, kimpul is also
free from gluten, so that food processed from kimpul can be consumed by
individuals who are allergic to gluten (Koswara, 2014).

Kimpul is also a food suber that has a re-glycemic index valuendah is

54 so it can be consumed by diabetics. Even kimpul that is processed in the form
of flour will experience a significant decrease in the value of the glycemic index,
which is 0.29 (Puspitaningrum, I. et al, 2014)

The nutritional value of kimpul tubers per 100 grams of material is

listed in table 1.

Table 1. Nutritional content of Kimpul tubers per 100 grams of material weight
No Nutritional components Amount

6
 . (%)

1 Protein 2.81

2 Fat 0.08

3 Water 67.26

4 Starch 20.87

5 Carbohydrate 28.66

6 Crude Fiber 0.56

7 Water Soluble Food Fiber 1.31

8 Water Soluble Food Fiber 6.93

9 Water Soluble 0.99

Polysaccharides (PLA)

10 Ash 1.19

11 Diosgenin (mg / 100 g 0.00083

ingredient)

Source: (Jatmiko and Estiasih, 2014)

2.2. Kimpul Flour

Processing kimpul into flour is one way that can be done to prevent
damage to kimpul after the harvesting process, because drying can cause the
cessation of metabolic processes and a decrease in water content. Kimpul flour is
the result of processing kimpul through a process of drying and milling or
shaving. The drying process will reduce the water content in the kimpul tubers so
that the shelf life of kimpul flour is longer (Arisandy and Estiasih, 2016). Apart

7
from a longer shelf life, processing it into flour will make it easier to use kimpul
into other forms and increase its economic value.
Kimpul flour can be made with several drying methods, including
using the help of sunlight or using a dryer such as a cabinetdryers, ovens, and
drum dryers. The drying method used affects the quality of the flour produced. In
the research conducted by Sulistiawati et al (2015), kimpul flour was made using
various drying temperatures and the results showed that the high drying
temperature would accelerate the achievement of a moisture content balance. In
addition, the high drying temperature can also shorten the drying time. However,
this study did not measure the quality of other flour such as color, starch content,
gelling capacity and so on.

Figure 2. Kimpul Flour

Kimpul flour is made through pressing, drying and milling stages. As
a soaking solution, 0.1% Na-bisulfite solution can be used. To produce a good
kimpul flour, sawut / tuber slices are first soaked in a solution of Na metabisulfite
before drying / drying. The storage of kimpul flour can be done for up to ± 6
months. The yield of kimpul flour is 20-30% depending on the variety of kimpul
tubers. The nutritional content of kimpul flour can be seen in table 2.
Table 2. Nutritional content of compul tuber flour per 100 grams of material
weight
Nutritional Composition Amount (%)

8
 Protein 6.69

Fat 0.18

Water 7.69

Ash 1.76

Carbohydrate 83.68

Starch 58.82

Crude Fiber 1.28

Food Fiber 1.92

Water Soluble

Food Fiber No. 4.97

Water Soluble

PLA 4.33

Diosgenin (mg / 100g 0.02

ingredient)

Source: Jatmiko (2013)

The quality requirements for wheat flour based on SNI can be seen in table 3.
Table 3. Flour Quality Requirements
Type of Test Unit Requirements

Circumstances
2.3. Shape - Powder
2.4. Smell - Normal (free from foreign
odors)
2.5. Color - Typical white flour

Foreign object - There is no

Insects in stadia form and

visible fragments - There is no

Smoothness, l pass sieve (min % Min 95

70 mesh)

9
 Water content % Max 14.5

Ash content % 0.70 max

Protein content % Min 7.00

Acidity mg koh / 100 g Max 50

Falling number (on the basis of Second Min 300

14% moisture content)

Iron (Fe) mg / kg Min 50

Zinc (Zn) mg / kg Min 30

Vitamin B1 mg / kg Min 2.5

Vitamin B2 mg / kg Min 4

Folic acid mg / kg Min 2

Metal contamination:
a. Lead (Pb) mg / kg Max 0.1
b. Mercury (Hg) mg / kg Max 0.05
c. Cadmium (Cd) mg / kg Max 0.1

Arsenic Contamination mg / kg Max 0.50

Microbial contamination:
a. Total plate numbers colony / g Max 1 x 10⁶
b. E. coli
c. Mold APM / g Max 10
d. Bacillus cereus colony / g Max 1 x 10⁴
colony / g Max 1 x 10⁴

Source: SNI 01-3751-2009

2.3. Carbohydrate
Carbohydrates consist of elements C, H, and O. The number of
hydrogen and oxygen atoms is a ratio of 2: 1.1 Carbohydrates can be divided
into: monosaccharides, oligosaccharides, and polysaccharides. Monosaccharides
are the simplest carbohydrates that can not be hydrolyzed into other
carbohydrates. Most monosaccharides are known as hexoses, because they are 6-

10
chain or carbon rings. According to Sunita Almatsier, there are three types of
hexose that are important in nutritional science, namely glucose, fructose, and
galactose. These three monosaccharides contain the same type and number of
atoms, 6 carbon atoms, 12 hydrogen atoms, and 6 oxygen atoms. The difference
lies only in the way the preparation of hydrogen and oxygen atoms around
carbon atoms.

Glucose is widely available in nature in vegetables, fruits, tree extracts,

and along with fructose in honey. Apart from these sources, glucose is also
produced as a result of starch digestion into dextrin, dextrin turns into maltose,
and eventually into two molecules of glucose sugar.3 Glucose plays a very
important role in nutritional science. In the process of metabolism, glucose is a
form of carbohydrates that circulate in the body and in the cell is a source of
energy. Under normal circumstances, the central nervous system can only use
glucose as a source of energy.

Fructose, also called levulose or fruit sugar is the sweetest sugar.

Fructose has the same chemical formula as glucose, C6H12O6 but its structure is
different. The arrangement of atoms in fructose stimulates jonjot of tongue so as
to give a sweet taste. This sugar is present in honey along with glucose, in fruit,
flower nectar, and also in vegetables.

Figure 3. Structure of Glucose and Fructose

11
 While oligosakarida is a carbohydrate consisting of 3-10 units of
monosaccharides. Examples are trisakarida rafinosa (Gal-Glc-Fuc) and
tetrasakarida stasis (Gal-GalGlc-Fuc). Both are present in whole grains. Because
it can not be digested in the small intestine, both provide a substrate for bacterial
fermentation in the large intestine and in particular the formation of gases
(gastric gas) .5 Polysaccharides are carbohydrates of more than ten
monosaccharide units and can be chained straight or branched. Most of these
sugars contain several hundred or even thousands of simple sugars.

Polysaccharides are converted in the digestive tract into simple

carbohydrates with varying degrees of completeness.6 Polysaccharides are made
by plants from carbon dioxide and water (vegetable carbohydrates) and few from
animals (animal carbohydrates). In the carbohydrate plants have two main
functions as a store of energy and as a reinforcement of the structure of the plant.
These energy sources are present in the form of starch (amylum) and sugar
(mono and disaccharide) substances. The powder of starch is contained in seeds,
roots, and stems. While the sugar is contained in the flesh and in the liquid of
plants, for example in the stalk of sugar cane. Carbohydrates as plant structure
enhancers are present as cellulose in the cell wall. The typical difference between
plant cells and animal cells is that in plant cells there are cell walls that contain
cellulose, whereas animal cells do not have cell walls.

The three most important polysaccharides in human nutrition are starch,

glycogen and cellulose. Of the three, only starch and glycogen provide energy for
the body. While cellulose is important in human nutrition as it provides the
necessary fiber in the diet.

Starch is a polysaccharide found in grains of grains and tubers and fruits

like bananas. In bananas for example that becomes sweet after cooking due to the
substance contained decomposed into a simple sugar like glucose. If the starch is
cooked, the molecule will break into a smaller molecule like a sugar called

12
dextrin. Then the dextrin breaks down again into maltose and then becomes
glucose. Similarly, the starch substance eaten by humans, because the enzyme
eventually turned into glucose. Then enter in the blood and become energy for
the cells of the human body.

If the supply of glucose in the blood increases, the excess will be stored
in the liver as a polysaccharide called glycogen. If a person is hungry and has not
had time to eat, the energy the body needs is obtained from the burning of
glycogen in the muscles and liver. If the body excess carbohydrates then the
excess will be stored as fat.

Starches contained in various plants consist of fine particles called

granules with shapes and sizes according to each plant. Starch granules are very
smooth and can not be seen by the naked eye but are clearly visible on
microscope testing. Unprinted starch is not easy to digest because the granules
are contained within the walls of plant cells and it is not easy for the digestive
juices to penetrate them. Cooking can soften the cell wall and allow water to
enter the granules and break it into gelatin.

Another polysaccharide is cellulose which is widely present in

vegetables such as crude fiber. Cellulose is a carbohydrate that can not be
digested and does not produce energy so it does not lead to obesity in the body.
However, this type of carbohydrate is useful for the body that provides a sense of
satiety and launched the disposal of faeces (defecation). Foods that contain low
cellulose will provide difficulty disposing of faeces and constipation
(obstipation).

Carbohydrates have a variety of functions for the body. Almatsier in his

book mentions it as follows: a. Energy sources. b. Sweet flavorers on food.
Carbohydrates give a sweet taste to food, especially mono and disaccharide.
Human perceptive tools feel the sweetness. c. Protein Saver. d. Regulator of fat
metabolism. e. Helps stool expenditure.

13
 Carbohydrates are also part of the cell structure, in the form of
glycoproteins. Cellular receptors present on the cell membrane surface are a
glycoprotein. In addition, in carbohydrate dishes facilitate the giving of forms to
food, for example in the form of cakes. In the process of fermentation,
carbohydrates have special properties to get the results that consumers love. If
heated at high temperatures, carbohydrates become a caramel that smells
distinctive. Mono and disaccharide serve as a sweetener in the diet. Sweetness is
the quality of the favored taste of humans from birth. If an infant or young child
is given a choice of various flavors (sweet, bitter, salty, and sour) then sweetness
will be the main choice. Sweet levels as standard are sucrose (100), fructose
(173), glucose (74), galactose (32), maltose (32), and lactose (16).

So many carbohydrate benefits, but carbohydrate consumption should

not exceed the levels required by the body. When the carbohydrate is increased
daily, it will be the formation of fat as a result of storage of adipose tissue under
the peel. Deficiency and excess are equally unfavorable for the body.

Lack of carbohydrate intake can cause energy loss, fatigue, excessive

protein breakdown and will experience disturbance of water balance so that
interfere with digestion. Conversely, if a person consumes excess carbohydrates
will cause weight increase and occur obesity and diabetes mellitus.

2.4. Glycemic Index

Food glycemic index is an index (level) of food according to its effect
on increasing blood sugar levels. Food that has a high GI when consumed will
increase blood sugar levels quickly and high. Conversely, someone who
consumes a low GI food, the increase in blood sugar levels is slow and the peak
of the sugar level is low (Widowati, 2008).

The speed of digestion of carbohydrates has an important role in

understanding the role of carbohydrates in health. The IG concept makes it clear
that not every carbohydrate works the same way. GI provides an easier and more

14
 effective way of controlling fluctuations in blood sugar levels (Widowati, 2008).
Foods that have a low glycemic index can increase satiety and delay hunger,
while foods that have a high glycemic index can increase blood glucose levels
quickly. The concept of the glycemic index is compiled for everyone, namely
healthy people, obese people, diabetics and athletes. The glycemic index helps
diabetics determine the type of carbohydrate food that can control blood glucose
levels.

Based on the GI response, foods are grouped into three groups, namely
low GI foods with a GI value range <55, medium GI foods (intermediate) with a
GI value range of 55-70, and high GI foods with a GI value range> 70 (Foresters
and Siagian, 2004).

The factors that affect GI in food include fiber content, amylose and
amylopectin ratio (Rimbawana and Siagian, 2004), starch digestibility, fat and
protein content, and processing methods. (Ragnhild et al., 2004).

2.5. Anti-nutritional Compound

Besides containing useful compounds, in the kimpul there is an anti-
nutritional compound in the form of potassium oxalate which can cause itching,
burning sensation and irritation of the skin, mouth, throat, and digestive organs
when consumed (Ayu, 2014). Anti-nutritional compounds are chemical
compounds that can interfere with the function and bioavailability of nutrients.
Oxalate compounds are present in plant cell fluids mainly as oxalic acid
and calcium oxalate or calcium oxalate salts. Initially, calcium oxalate in the
form of oxalic acid and oxalic acid was needed in plants as a binder for calcium
ions. As a result of the transportation process, calcium oxalate accumulates in the
plant vacuole. Oxalic acid is the simplest (dicarboxylic) organic acid with the
molecular formula H2C2O4. While the molecular formula of calcium oxalate is
CaC2O4 which has a melting point of 2000C and is difficult to dissolve in water.
Oxalic acid and calcium oxalate compounds have a building formula as in the
following figure:

15
 A B

Figure 4.oxalic acid (A) and calciumoxalate (B)

Oxalic acid is water soluble, while calcium oxalate is insoluble in

water but soluble in strong acids (Koswara, 2014). Oxalic acid together with
calcium in the human body forms a compound that is insoluble and cannot be
absorbed by the body. This not only prevents the use of calcium found in
products containing oxalates, but decreases the absorption of calcium provided
by other foods. Oxalic acid and its water-soluble salts can be dangerous, because
these compounds are toxic. According to Anon (2012), at a dose of 6-8 grams /
kg body weight of oxalic acid can cause death in adults, but generally the amount
that causes a fatal effect is between 15-30 grams / kg body weight.

The oxalic acid stored in vacuoles is needed in the cells to bind

calcium ions. The presence of oxalate compounds in kimpul often causes itching
in the mouth and throat cavity when consumed. The itching sensation when
consuming kimpul is caused by the prickling of the needles. Calcium oxalate
crystals are encased in a transparent capsule filled with liquid that is between the
tuber cells. These capsules are called rafid. These raffids are embedded in the
dividing wall between the two vacuoles on the kimpul network and their ends are
in the vacuole. If the kimpul is peeled or cut into pieces, the vacuole is filled with
water due to the difference in stress in the two vacuoles causing the capsule wall
to break. As a result, calcium oxalate crystals sticking to the surface and piercing
the skin. These prickles cause itching in the mouth, throat, or the skin of the

16
 hands (Koswara, 2014). Calcium oxalate is insoluble in blood plasma and can
trigger the growth of kidney stones (Holmes and Kennedy, 2000).

Oxalate levels can be reduced by doing the correct pretreatment.

According to Saridewi (1992), eliminating the itching feeling of oxalic acid can
be done by soaking for 16 hours and boiling or steaming. In addition, Chotimah
and Fajarini (2013) said that the reduction of calcium oxalate can be done by
boiling using 2% NaCl solution at 80oC for 30 minutes which can reduce the
calcium oxalate content by 49.38% and the use of this solution does not change
the taste of kimpul. .

According to Koswara (2014), the fermentation process can also

reduce the oxalic acid content which causes itching in the bladder. This is due to
the effect of decreasing pH which causes the oxalate form to change from
insoluble oxalate in water to soluble oxalate. According to Simpson et al.,
(2009), pH during the cooking process will also have a significant effect on the
amount of dissolved oxalate that will bind to free mineral cautions. pH less than
6 causes a decrease in deprotonated divalent oxalate ions (C2O4 2-) so as to
reduce the potential for binding with caution minerals (especially Ca2 +) to form
undissolved oxalate.

2.6. Sodium Metabisulfite

The enzymatic browning reaction is a reaction that occurs between the
polyphenol oxidase (PPO) and peroxidase (POD) enzymes with polyphenols
which form quinines which are polymerized to produce a brown color.
Enzymatic browning affects not only the appearance, but also the taste and
nutrition of food (Cortez-Vega et al., 2008).
Under normal conditions, polyphenols, which are substrates for browning
reactions and enzymes, both PPO and POD, occupy different parts of the cell.
Polyphenols are found in the vacuole of the cell while PPO and POD are located
in the cytoplasm. The browning reaction will occur when the substrate and
enzymes mix and involve oxygen in the reaction. Shredding, stripping, impacting

17
 and rotting are some of the processes that trigger the start of a browning reaction.
To avoid this phenomenon, several methods are carried out including
deactivating the enzyme or by adding an anti-browning agent that can prevent
contact between the enzyme and the substrate (Ioannou and Ghoul, 2013).
The method of deactivating PPO can be done based on the mechanism
of the browning reaction, for example, through the removal of oxygen which is a
reactant in the browning reaction, denaturing enzyme proteins, protecting
interactions with copper prosthetic groups and interactions with phenolic or
quinone compounds (Mesquita and Queiroz, 2010). One of the compounds used
in deactivating PPO is sulfite. Sulfites are strong inhibitors that are effective in
inhibiting browning and have long been used in the food industry. However,
excessive use is prohibited by WHO because it will have a negative impact,
especially for people with asthma (Tan et al., 2015).
In post-harvest processing, treatments such as stripping and cutting
can trigger degenerative changes in the form of browning. For that it is necessary
to make efforts to delay and reduce the enzymatic browning reaction which is
expected to prolong and maintain the quality of the ingredients. Sodium
metabisulfite (NMB) as an anti-browning has been used in various fruits and
vegetables (Ioannou and Ghoul, 2013). In its use, the maximum limit set for the
use of sodium metabisulfite is 0.7% (BPOM, 2013).
2.7. Crispy Cookies
Crispy cookies are an innovative combination of processed French
cookies and tuile. Tuile is a kind of super thin pastry, has a sweet or salty taste,
made from flour and cheese dough. Generally, tuile cookies are used as a garnish
on a tart, ice cream bowl or mousse. But lately, the bakery industry has
developed tuile cookies as a crunchy snack with various flavors and shapes, no
longer just as a complement or decoration to certain menus.
Cookies are a type of biscuit made from soft dough, high fat content,
relatively crunchy and less dense in the cross-section of the pieces when broken.
In general, cookies are made from wheat flour (Nurbaya and Estiasih, 2013).

18
Cookies made from non-wheat flour are usually included in the short dough
(Turisyawati, 2011). The making of cookies uses soft wheat flour which contains
8-9% protein or flour without protein content because development is not
required in making cookies (Fajiarningsih, 2013). The low protein content makes
the dough easier to blend with other ingredients. The characteristic feature of
cookies is that they have high sugar and fat content and a water content of less
than 5% so they have a crunchy texture (Brown, 2000).

Figure 5. Crispy Cookies

According to Wijayanti et al., (2015), cookies are classified into 2 based

on how to mix and use recipes, namely the type of dough including cookies that
can be sprayed or printed and the type of foam (better type and foam type)
consisting of meringue (schumpjes) and sponge cake. The resulting cookies must
meet predetermined quality requirements. The quality requirements for cookies
are provided in table 4.

Table 4. Cookies Quality Requirements

Composition amount

Water (%) Maximum 5

Protein (%) Minimum 9

Fat (%) Minimum 9.5

Carbohydrate (%) Minimum 70

Ash (%) Maximum 1.5

Dangerous metal Negative

Crude fiber (%) Maximum 0.5

19
 Energy (kcal / 100 g) Minimum 400

Smell and taste Normal and not rancid

Color Normal

Source: SNI 01-2973-1992

According to Matz and Matz (1978), the ingredients used in making
cookies are divided into two groups, namely binders and softening agents. The
ingredients that can bind the dough consist of flour, milk, and egg white.
Materials that can soften the dough consist of sugar, fat, leavening agent (baking
powder), and egg yolk. The basic ingredients for making cookies are flour and
the addition of other ingredients that form a formula, so that cookies have certain
structural properties (Ghozali et al., 2013).
2.8. Gluten
Gluten is a mixture of gliadin and glutenin proteins contained in the
endosperm layer along with starch. Gluten is found in ceral or grains, such as
wheat germ, which has a main structural composition consisting of complex
proteins. Gluten is a structural protein component that is not only present in
wheat, but is also found in rye and barley. The molecules contained in gluten
cause a dough or food to become chewy and when it is fermented, the fermented
gas will cause the molecules to become like balloons so that the dough looks to
expand. The dough becomes chewy due to the formation of three dimensional
molecular bonds which will produce a strong dough. The longer the dough is
stirred, the more bonds it will form. However,
The higher the gluten content in wheat flour, the higher the protein
content, and vice versa. Some people cannot consume gluten due to an immune
reaction that damages the small intestinal wall if they consume gluten (Edwards
et al., 2003).The most well-known gluten disorders are Wheat allergy and Celliac
Disease. Health problems due to gluten consumption are also often associated

20
 with other diseases, such as diabetes, lupus cancer or autism and ADHD (Lies
Dahlia, 2014).
Consumption of flour in celiac sufferers can cause damage to the small
intestine, thus interfering with the absorption of nutrients into the body. The
prevalence of celiac disease in Indonesia is estimated to be 1 in 100 people. For
people with autism, gluten is considered a toxin because the body does not
produce the enzymes to digest gluten. (Ali, 2007).The gluten content in gluten-
free food products has been set at a maximum of 20 mg / kg (Deutsch et al., 2008
in Huttner and Arendi 2010).
2.9. Food Security
Food security is a condition fot the fulfillment of food for the state to
individuals, which is reflected in the avaibility of sufficient food, both in quantity
and in safe quality, varied in nutrition, evenly distributed and affordable and does
not conflict with the religious belief and culture of the community to be able to
live healthy, active and productive in a sustainable manner (Indonesia Number
18 of 2012)

Indicators of the realization of solid food security include the

availability of food for the community, food affordability by the entire
community, the eligibility for acceptance by consumers, safety for consumption,
the welfare of the family and individual communities.

Basically, the concept of food security is related to several things such

as food availability, price stability and food affordability or access to food. The
concept of food security must at least fulfill 5 main elements, namely oriented to
the needs of households and individuals, every available and easily accessible
foodstuff prioritizes accessibility for both households and individuals physically
and socio-economically aims to meet nutritional needs safely that can improve
health community and able to live healthy and productive.

21
2.10. Hazard Analysis Critical Control Point (HACCP)
The processing and preservation of food and beverages needs to be
done properly and correctly, accompanied by a strict supervision system because
food and beverage ingredients are directly related to the health of consumers.
This is done in order to prevent unwanted bad consequences for consumers
(Suprapti, 2005).
This hazard problem is approached by observing one by one the
process raw materials from the field to processing them. The hazards considered
are pathogenic hazards, heavy metals, toxins, physical and chemical hazards as
well as treatments that might reduce the contamination (Seto, 2001).
In 1985, The National Academy of Science (NAS) recommended the
application of HACCP in its publication "An Evaluation of The Role of
Microbiological Criteria for Food and Foods Ingredients." International
Commissions on Microbiological Specifications for Foods (ICMSF) also
accepted the HACCP concept and introduced it outside the United States. When
NAS formed The National Advisory Committee on
Microbiological Criteria for Food (NACMCF), the HACCP concept
is further developed by compiling the 7 HACCP principles that are known to
date. The HACCP concept was later adopted by various countries including
Indonesia (Mortimore and Wallace, 2004).
Hazard Analysis Critical Control Point (HACCP) is a program of
supervision, control and regulatory procedures designed to keep food from being
contaminated before serving. This system is a systematic approach to the
identification and evaluation of food safety monitoring in a meaningful way
(Arisman, 2009).
The HACCP system is mainly applied in the large food industry, but
WHO has proven that this system can be applied down to the household level.
The HACCP concept is an amalgamation of food microbiology, quality control,
and risk assessment. The HACCP system is not a guaranteed food safety system

22
zero-risk or no risk, but designed to minimize the risk of safety hazards. In
Thaheer's 2005 book, the HACCP system consists of the following 7 principles:

Conduct a hazard analysis

Determining Critical
Control Points (CCPs)

Determine the critical limit

Create a CCP monitoring

system

Take corrective action

korektif

Establish verification
procedures

Carry out documentation

of all procedures

Figure 6. 7 Principles of HACCP

The objectives of implementing HACCP can be grouped into two,

namely general goals and specific objectives. The general objective of
implementing HACCP is to maintain public health by preventing or reducing
cases of food poisoning (Haryadi, 2001). The specific objectives are:

23
 1. Evaluating the way of food production to determine the dangers that may arise
from food.
2. Improve the way of food production with special attention
towards the stages of the process that are considered critical
3. Monitor and evaluate ways of handling and processing food and the
application of sanitation in producing food
4. Increase independent inspection of the food industry by operators and
employees
2.11. Water Content Analysis
This is a measurement of the water weight lost by evaporation using
thermo gravy methods. It is frequently used to calculate moisture content which
usually gives accurate result. But the number obtained may not be the true
measure of moisture content in the sample. For examplespices that contain a
volatile oil will also lose it at drying temperatures of as much as 105oC. In other
hands, some foods lose only a small proportion of the water at the drying
temperature. The remainder is often referred to as bound water that is difficult to
remove. The proportion of free water was lost increases if the temperature of the
oven is raised. But for roommates materials contain a lot of sugar is advisable to
use a lower drying temperature (70oC) or apply vacuum, because decomposition
is likely to occur as a melting.

Oven roommates have internal fans give more consistent results and
increased rate of drying. The moisture content is achieved if the weighing for
several times gives constant result. The moisture content is achieved if the
weighing for several times gives a constant result. The apparatus of moisture
content analysis are vacuum ovens, infra-red heater, and drying oven The
apparatus of moisture content analysis are vacuum ovens, infra-red heater, and
drying ovens. This method may give result over 1% higher than that obtained by
using the normal method. This method may give result over 1% higher than that
obtained by using the normal method, soSo moisture content of soy film can be

24
 measured by thermographymetry me moisture content of soy film can be
measured by thermographymetry.

2.12. Analysis of Carbohydrates

The official carbohydrate test stipulated by BSN in SNI 01-28911992 is
the analysis of total carbohydrates using the Luff Schoorl method. In 1936, the
International Commission for Uniform Methods of Sugar Analysis considered
the Luff Schoorl method as one of the methods used to standardize the analysis
of reducing sugars because the Luff Schoorl method at that time was the official
method used on the island of Java.

All existing carbohydrate compounds are broken down into simple

sugars (monosaccharides) with the help of acids, namely HCl, and heat. The
monosaccharides formed were analyzed using the LuffSchoorl method. The
principle of analysis using the Luff-Schoorl method is the reduction of Cu2 + to
CuI + by monosaccharides. Free monosaccharides will reduce alkaline solutions
of metal salts to their oxide or free form. The unreduced excess of Cu2 + was
then quantified by iodometric titration (SNI 01-2891-1992). The reaction that
occurs:

Complex carbohydrates → simple sugars (reducing sugars)

Reducing sugar + 2 Cu2 + → Cu2O (s)

2 Cu2 + (excess) + 4 I- → 2 CuI2 → 2 CuI- + I2

I2 + 2S2O32- → 2 I- + S4O62-

Osborne and Voogt (1978) said that the Luff-Schoorl Method can be
applied to food products containing low molecular weight sugars and natural or
modified starches. The reducing ability of aldehyde and ketone groups is used as
a basis for quantifying the simple sugars that are formed. However, the reduction
reaction between sugar and copper sulfate does not appear to be stoichiometric
and is highly dependent on reaction conditions. The main factors affecting the

25
reaction are heating time and reagent strength. The widespread use of this
method in sugar analysis is thanks to the patience of chemists who examine the
empirical nature of the reactions and are therefore able to produce reproducible
and accurate reactions (Southgate 1976).

The reagents used in the Luff-Schoorl method are 3% CH3COOH, Luff

Schoorl, 20% KI, 0.1 N Na2S2O3, 30% NaOH, H2SO425%, and 3% HCl. HCl
is used to hydrolyze starch to monosaccharides, which will react with the Luff
Schoorl test solution by reducing Cu2 + ions to Cu + ions. After the hydrolysis
process is complete, NaOH will be added, which functions to neutralize the
sample solution added with HCl. Acetic acid is used after neutralizing with
NaOH in order to create a slightly acidic atmosphere. In the Luff-Schoorl
method, the pH must be considered carefully. An atmosphere that is too acidic
will cause overestimation at the titration stage because there will be an oxidation
reaction of ioniodide to I2 (Harjadi 1994).

O2 + 4I- + 4H + → 2I2 + 2H2O

If the pH is too high (too alkaline), the titration result will be lower than
it actually is, because at high pH there is a risk of error, namely the occurrence of
an I2 reaction that is formed with water (hydrolysis). H2SO4 is added to bind
copper ions formed from the reduction of monosaccharides with Luff-Schoorl
reagent, then forming CuSO4. KI will react with copper sulfate to form blackish
brown foam. The final step taken in the Luff Schoorl method is titration with
sodium thiosulfate (Harjadi 1994).

In the determination of this method, what is determined is not the

precipitated cuprooxide but the cuprioxide in the solution before being reacted
with reducing sugar (blank titration) and after being reacted with reducing sugar
samples (sample titration). The determination of the titration is carried out using
Natiosulfate. The difference between the blank titration and the sample titration
is equivalent to or equal to the amount of cuprooxide formed and equal to the

26
 amount of reducing sugar present in the material / solution. The reaction that
occurs during the determination of carbohydrates in this way is first that the
cuprooxide present in the reagent will release iodine from the K-iodide salt. The
amount of iodine released is equivalent to the amount of copper. The amount of
iodine can be determined by titration with Na-thiosulfate. To find out that the
titration is sufficient, a starch indicator is needed. When the solution changes its
color from blue to white, it indicates that the titration is complete. According to
Sudarmadji (1989), the reaction that occurs in determining sugar according to
luff schoorl can be written as follows:

R - COH + CuO → CuO2 + R - COOH

H2SO4 + CuO → CuSO4 + H2O

CuSO4 + 2KI → CuI2 + K2SO4

2CuI → Cu2I2 + I2

I2 + Na2S2O3 → Na2S4O6 + NaI

2.13. Organoleptic Analysis

Organoleptic, namely assessing and observing the texture, color, shape,
flavor, taste of a food, drink or medicine. (Nasiru, 2014: 9Organoleptic testing is
a way of assessing with the five senses, this is to determine changes or deviations
in the product (Kartika et al, 1988).Organoleptic assessment is used to assess the
quality of a food. In organoleptic assessment requires a panel, both individually
and in groups, to assess the quality and nature of objects from subjective
impressions. People who are members of the panel are called panelists. There are
several kinds of panels, such as; (1) individual tasting panel, (2) limited tasting
panel, (3) trained panel, (4) untrained panel, (5) moderately trained panel, (6)
consumer panel (Soekarto, 2012: 42).

Organoleptic is a test based on the sensory process. Sensing means a

physic-psychological process, namely the awareness of the recognition of the

27
senses of the nature of an object due to stimulation of the sensory organs of the
object. Awareness of impressions and attitudes to stimuli are psychological
reactions or subjective reactions. It is called a subjective assessment because the
results of the assessment are determined by the actor who made the assessment
(Agusman, 2013).

28
 CHAPTER III

METHODS

3.1. Idea and Concept

The idea to make kimpul flour and crispy cookies derives from high
number of wheat flour import and there are people who allergic to gluten in
Indonesia. In order to decrease, writer need to make gluten-free products made
from non-wheat flour.

1. Technical aspects

Processing of kimpul flour and crispy cookies requires simple

equipment and material, and the processing does not take a long time.

2. Economic aspects

Production costs required to make kimpul flour and crispy cookies is

not too expensive, but the processing is possible to produce product with
good quality and will provide more benefits. The treatment done also aims to
create product which is nutritious and high quality, so that it can actually
increase profit.

3. Social aspects

Generally flour is made from wheat, then by producing kimpul into

flour make new innovation in society. Normally kimpul is only processed
into simple home-based food. Therefore, by changing the appearance of
kimpul into flour and crispy cookies will give the impression of modern,
prestigious, and certainly nutritious. This method can ease the burden of the
middle class and lower class people in choosing an alternative from
processed cookies product which of course has the benefit that is almost
equal.

29
3.2. Tools and materials
The ingredients used to make kimpul flour are kimpul obtained from
Temanggung traditional markets, salt, sodium metabisulfite and water. While the
ingredients used to make crispy cookies are sweet potato flour, sugar, eggs,
butter, powdered milk, baking powder, salt, cheese, roasted peanuts and sesame
which are obtained from Temanggung traditional markets. Materials used for
quality analysis include sample materials (samples), 3% HCl, 10% NaOH, litmus
paper, distilled water, filter paper, boiling stone, luff schrool solution, KI 20%,
HSO 26.5%, NaSO 0.1 N, starch 1%.
The tools used in making kimpul flour are 80 mesh sieve, plastic basin,
Philip dry blender, 1000 ml PS measuring cup, baking sheet, cabinet dryer, piller,
knife, filter, wooden hand slicer, Camry digital scale EK5055 Max. 5 kg.
Meanwhile, the tools for making crispy cookies are plastic basins, Philips mixer,
Rinnai cetlon RI-522C stove , spoons, spatulas, trays, oven hock model N03, SP-
300H, and silicon matt.
3.3. Procedure
3.3.1. Making Kimpul Flour
1. Kimpul tubbers
2. Salt
3. Sodium metabisulfite
4. Water
The procedure for making kimpul flour:

1. kimpul weighed as much as 500 grams.

2. Wash the knot until it is clean
3. Peel the knot in water.
4. Wash the kimpul clean
5. Weigh the knot to find the net weight
6. Blanching kimpul using thehot filling method for 10 minutes.

30
7. Slicing thin sweet potato using a hand slicerand soak with a 2% salt solution
for 15 minutes
8. Soak with 0.1% sodium metabisulfite solution for 20 minutes
9. Dry in cabinet dryer temperature 50 - 60oC for 5 - 10 hours
10. Chips kimpul flour until smooth
11. Sieve with an 80 mesh sieve
12. Pack with standing pouch packaging

31
 Sodium
Metabisulfite 0,1% Kimpul’s
Salt 2%
tubers

Disolve in water Disolve in water Sorting

Trimming

Weighing

Slicing

Blanching

Soaking**

Drying

Grinding

Sieving
**: CCP

Labelling

Kimpul Flour

Figure 7. Kimpul Flour Processing

32
3.3.2. Making Crispy Cookies
1. Kimpul flour 80 grams
2. Icing sugar 80 grams
3. Melted margarine 50 grams
4. Milk 50 ml
5. Egg white 2 items
6. Cornstarch 10 grams
7. Tapioka flour 10 grams
8. Emulsifier 1
/4 spoon
9. Grated cheese sufficiently
The procedure for making crispy cookies is as follows:

1. Egg whites mix until slightly fluffy

2. Add emusifier and icing sugar then mix until slightly stiff
3. Enter the kimpul flour, cornstarch, tapioka flour, and milk, then mix using
a spatula until evenly distributed
4. Enter the melted margarine, stir until homogeneous
5. Print on the silicon mat then shape it using a spoon
6. Oven with a temperature of 150ºC until brownish
7. Remove then cool and then package

33
Crispy Cookies Making Flowchart

Egg whites

Icing sugar,
emulsifier
Mixing I

Mixing II

Kimpul Mixing III

flour,cornstrach,
tapioka flour, milk
Mixing IV

Melted margarine
Printing

Oven at ±150ºC 15 minutes *

Packaging

Crispy Cookies

*) CP

Figure 8. Gendhis Crispy Cookies Making Flowchart

34
 CHAPTER IV
RESULTS AND DISCUSSION

4.1. Intermediate Product (Kimpul Flour)

The processing of kimpul into flour is aimed at facilitating application
into the food processing process, as well as increasing the storage capacity and
availability of raw materials. Drying kimpul flour uses the oven method with a
temperature of 50 - 60oC for 5 - 10 hours to obtain flour with the characteristics
as shown in Table 5.

Table 5. Comparison of the yield of kimpul with the SNI for wheat flour
No
Parameter Standard Result
.

1. Shape Powder Powder

Normal (Free
Normal, kimpul
2. Smell from foreign
specific
odors)

Typical white White, kimpul

3. Color
flour specific

Source : SNI Number: 01-3751-2009

From the table above, it is known that the kimpul flour produced is in
accordance with the SNI No. 01-3751-2009 regarding flour for food ingredients.
Kimpul flour has a color that resembles wheat flour, which is white with a
specific odor and is in the form of powder. This powder form is the result of
sifted milled kimpul flour. The sieve used in the manufacture of flour is 80 mesh
in size and the appearance of the flour is smooth and powdery. The percentage of
passing the 80 mesh sieve is 98.15%. These results are in accordance with the
SNI for flour, which is a minimum of 70 mesh sieve with a percentage of 95%
passing sieve. The yield produced in the manufacture of kimpul flour was

35
20.33%. According to Mayasari (2010), the yield of kimpul flour ranges from
12.99 to 31.33% depending on the type of kimpul used.

The kimpul flour produced has a white color, this is in accordance with
the color of the kimpul raw material. However, in its processing, the kimpul flour
can be browning and itchy when consumed if it is not treated properly. The
peeling of the kimpul is carried out in water, this is to prevent oxygen contact on
the surface of the peeled kimpul.

The peeled kimpul is then rinsed and blanching with the aim of reducing
the oxalate content in the material. After that, the size is reduced. Reducing the
size aims to expand the surface. The thinner the kimpul size, the faster the
ingredients will dry. Water evaporates through the surface of the material, while
the water in the middle will seep into the surface and then evaporates. To speed
up drying, generally the food that is going to be dried is cut into pieces or sliced
first.

Soaking sweet potato slices with 2% salt for 15 minutes is intended to

reduce the remaining potassium oxalate in the ingredients, while soaking with
0.1% sodium metabisulfite for 15 minutes aims to prevent enzymatic browning.
In the food processing process, the addition of sodium metabisulfite to prevent
the enzymatic browning of fruits before processing, eliminates odor and
bitterness of tubers, and maintains attractive color. This is because kimpul is a
food ingredient that contains carbohydrates and can naturally experience a
brownish reaction due to the activity of polyphenolases and oxidation enzymes
that can convert polyphenols into polycarbonyl diatan (Septiyani, 2012).The use
of 0.1% sodium metabisulfite is still below the maximum allowable limit for
food, namely a maximum of 0.7% (Kusumawardani, 2008).

The factors that affect the final flour include:

1. Quality of raw materials

36
 Quality raw materials will produce quality flour, namely raw materials
that are not bulky, not defective, there are no insect bites, and are still fresh.
2. Process stages
a. Surface area
The thinner the knot size, the faster the ingredients will dry out.
b. Steaming and soaking saline solution
Steaming and soaking in a saline solution are intended to reduce the
oxalate content in kimpul tubers. So that when consumed, the processed
kimpul does not cause itching or irritation to the skin, tongue, or digestive
organs.
c. Soaking sodium metabisulfite
Soaking with sodium metabisulfite will affect the final flour, especially
its color characteristics. This is because soaking in sodium metabisulfite
prevents the ingredients from turning brown and improves the appearance
of the ingredients.

d. Drying
The greater the temperature difference between the heating medium
and the food, the faster the heat transfer into the material and the faster the
removal of water from the material. So the higher the drying temperature,
the faster the drying process will be. However, if it is not in accordance
with the dried material, the result will be an event called "Case Hardening",
which is a condition where the outside of the material is dry while the
inside is still wet.(Supriyono, 2003).

4.2. Crispy Cookies

The stages of making crispy cookies, including forming dough, printing,
baking, cooling, and packaging. So that you get crispy cookies with the following
results:

37
Table 6. Comparison of the Characteristics of SNI Cookies with Crispy Cookies
Kimpul
Characteristics SNI Cookies Crispy Cookies

Normal, purse
Smell Normal specific

Taste Normal Normal

Normal, according to Normal, according

Color seasoning to seasoning

Texture Crunchy Crunchy

Preference For all ages For all ages

Price (@ 200 gram)

* IDR 90,000 ** IDR 65,000*

Source: SNI 01-2973-1992

* Cost analysis

** Almond Crispy Cookies

These data indicate that the use of ingredients in the form of 80%
kimpul flour produces products with the same characteristics as SNI cookies.The
physical test criteria (smell, taste, color and texture) of biscuits must be normal,
meaning that the distinctive aroma of the biscuits matches the ingredients used,
tastes good, the color corresponds to the added coloring, and the texture is
crunchy, not easily crumbled. In general, the physical condition of cookies is in
accordance with existing standards in the community.
The characteristics of crispy cookies are influenced by several things,
namely: The aroma produced is typical of kimpul tubers because the processing
of crispy cookies uses 80% kimpul flour so that the aroma of kimpul becomes
more dominant in the product. The taste of crispy cookies is sweet because of the
added sugar in the processing. The baking process that is carried out can also
sharpen the taste of the crispy cookies. Crispy cookies color according to the
flavor added. The roasting process also affects the color because during baking, a

38
 non-enzymatic browning process occurs in the form of a mallard reaction which
causes the product to brown. The temperature used when roasting ranges from
150-175ºC. A temperature that is too low causes the product to ripen for a long
time, while a temperature that is too high can cause case hardening, namely the
product is not yet ripe but the appearance is already burnt.

In making crispy cookies, there are stages of mixing eggs, salt and sugar
to form a "soft peak". This texture can cause crispy cookies to become crunchy.
In addition, the baking stage can also affect the texture of the product.

The factors that affect the final product of crispy cookies include:
1. Raw material
The use of quality raw materials can produce quality products
2. Process Stages
The process that needs to be considered to produce good crispy
cookies is the process of forming a "peak soft" when mixing, forming a thin
dough to make the product texture crispy, baking at a temperature of 150-
175.ºC during ±15 minutes.
3. Packaging
Crispy cookies are packaged using airtight plastic tube packaging.
Packaging with this package is to maintain the shape of crispy cookies so that
they do not crumble and the product remains crispy because of the airtight
packaging.

4.3. CP and CCP

4.4. Cost Analysis

Financial analysis is used to find out how much profit we get. The
calculation of the profit analysis can be seen below.

1. Kimpul Flour

39
Table 1. Variable Cost of Kimpul Flour Production
No. Materials Amount Price (IDR)
1. Kimpul 10 kg 30,000
2. Salt 200 gr 1,500
3. Na-Metabisulfite 10 gr 800
3. Packaging 6 sheets 6,000
4. Fuel - 3,000
5. Worker * 1 8.000
Variable Cost 49.300
Hourly labor calculation

UMR Temanggung Regency = IDR 1,800.000.00 / month

Working days = 25 days / month

Hours of work per day = 8 hours / day

Labor wages = UMR per month: (working days x hours worked per day)

= IDR1,800,000.00: (25 x 8)

= IDR 1,800,000.00: 200

= IDR9,000.00

Table 2. Fix Cost of Kimpul Flour Production

No. Tools Amount Price (IDR)

1. Balance 1 100,000
2. Cut chips 1 8,000
3. Knife 2 8,000
4. Tray 3 30,000
5. Blender 1 200,000
6. Measuring Glass 2 10,000
7. Sieve 1 180,000
8. Oven 1 150,000
9. Stove 1 150,000
10. Sealer 1 150,000
Fix cost 984,000

40
Cost Analysis (1 month production)

Total of Cost Production = (Fix cost / 12 months) + (Variable Cost x 25 days)

= (IDR 984,000.00 / 12) + (IDR 49.300 x 25)

= IDR 82,000.00 + IDR 1,232.500.00

= IDR 1,314.500.00

Suppose that this production is done every day, every production

produce for about 10 packs of. Price for each pack is IDR 14,000.00 @ 300
grams

Sales revenue (a day) = Pack in a day x Price for a pack

= 6 x IDR 14,000.00

= IDR 84,000.00

Sales revenue (1 month) = Sales revenue a day x 25 days

= IDR 84,000.00 x 25

= IDR 2,100,000.00

Profit = Sales revenue - Total Production Cost

= IDR 2,100,000.00- 1,314,500.00

= IDR 785,500.00

Profit
% Profit = x 100 %
Capital

IDR 785,500,00
= x 100 %.
IDR 1,314,500,00

= 59,75%

41
 Revenue
R / C ratio =
Capital

IDR 2,100,000.00
=
IDR 1,314,500,00

= 1.59 (If R / C> 1, then we get profit)

Fix Cost
BEP (rupiah) = Variable Cost
1−
Sale Revenue

IDR 984.000,00
= IDR 49.300
1−
IDR 2.100 .000,00

= IDR 1,007,655.92 (per month)

Fix Cost
BEP (unit) =
Price−Variable Cost per unit

IDR 984.000,00
=
IDR 14.000,00−IDR 8,500

= 178.91 (per month)

2. Crispy Cookies
Table 3. Variable Cost of Crispy Cookies

No. Materials Amount Price (IDR)

1. Kimpul Flour 80 g 3.600
2. sugar 80 g 1.040
3. Milk 50 ml 400
4. Margarine 30 g 600
5. Butter 20 g 1.300
6. White Egg 2 items 6.000
7. Ovalet 50 g 200
8. Cornstarch 10 g 160
9. Tapioca flour 125 g 11

42
10. Cheese 179 g 5.000
11. cherry 1.300
12. Packaging 1 Pack 15.000
13. Label and plastic 400
14. Fuel - 3.000
15. Worker * 2 8.000
Variable Cost 46.011

Table 4. Fix Cost of Crispy Cookies

No. Tools Amount Price (IDR)

1. Mixer 1 300,000
2. Stove 1 150,000
3. Spatula 1 2,000
4. Spoon 2 3,000
5. Basin 3 30,000
6. Oven 1 250,000
7. Baking sheets 3 105,000
8. Brush 1 5,000
Fix cost 845,000

Cost Analysis (1 month production)

Total of Cost Production = (Fix cost / 12 months) + (Variable Cost x 25 days)

= (IDR 845,000.00/ 12) + (IDR 46,011.00x 25)

= IDR 70,400.00 + IDR 10.000.000.00

= IDR 1,150,275.00

Suppose that this production is done every day, this recipe produce for
1 packs of crispy cookies. Price for each pack is IDR 65,000 @ 200 grams

Sales revenue (a day) = Pack in a day x Price for a pack

= 1 x IDR 65.000.00

= IDR 65.000.00

43
Sales revenue (1 month) = Sales revenue a day x 25 days

= IDR 65.000 x 25

= IDR 1.625.000,00

Profit = Sales revenue - Total Production Cost

= IDR1.625.000.00 - IDR 1,150,275.00

= IDR 474.725,00

Profit
% Profit = x 100 %
Capital

IDR IDR 474.725,00

= x 100 %
IDR1,150,275.00

= 41,16%

Revenue
R / C ratio =
Capital

IDR 1.625 .000,00

=
IDR 1,150,275.00

= 1.41 (If R / C> 1, then we get profit)

Fix Cost
BEP = Variable Cost
1−
Sale Revenue

IDR845.000
= IDR 46.011
1−
IDR 1.625 .000

= IDR 869,622. (per month)

Fix Cost
BEP (unit) =
Price−Variable Cost per unit

44
 IDR 845.000
=
IDR 65.000,00−IDR59.814,00

= 162,9701060752 (per month)

The results of the cost analysis show that the processing of kimpul
flour and kimpul tuber crispy cookies is profitable. The resulting R / C ratio is
more than 1 so that production can be realized, and is suitable for both micro
and macro businesses.

4.5. Water Content Analysis

The principle of analyzing the moisture content of the thermogravimetry
method is weighing the weight of water lost due to evaporation. This method is
the easiest method to do. The factors that affect the accuracy of the water content
analysis include:

1. Particle size
2. Sample weight used
3. Container type
4. Temperature variation in oven per shelf
The results of testing the moisture content of kimpul flour and kimpul
tuber crispy cookies can be seen in table 12.

Table 5. Comparison with SNI Water Content or Previous Research

Product Control Result

Kimpul flour Maximum 14.5% 8,21%

Crispy Maximum 5% 3,9%

Cookies

Flour-based products and their preparations were analyzed for moisture

content using the thermogravimetric method. The results of the analysis of the
quality of kimpul flour and crispy cookies showed that the moisture content of
kimpul flour was 8,21% and the moisture content of crispy cookies was 3,9%.

45
 Manullang et al., (1995) reported that materials containing starch will experience
a decrease in water content due to the mechanism of starch and protein so that
water cannot be bound completely because the hydrogen bonds that bind water
have been used for starch and protein interactions. Fatkurahman et al., (2012)
stated that the moisture content of a food product can be affected by roasting
time and temperature.

4.6. Analysis of Carbohydrates

In principle, the determination of carbohydrate content using the luff
schrool method in a food product is determined as the total amount of reducing
sugar, after the hydrolysis process with hydrochloric acid is multiplied by a
conversion factor of 0.90. To speed up the hydrolysis process, it needs to be
heated under reflux. The basis of the analysis of carbohydrate content is carried
out in 6 steps as follows:

1. Hydrolysis
2. Neutralization
3. Redox 1
4. Redox 2
5. Titration
6. Calculation
The results of testing the carbohydrate content of kimpul flour and
crispy cookies can be seen in table 12.

Table 6. Comparison with SNI Carbohydrate Content or Previous Research

Product Control Result

Kimpul flour Minimum 65-80% * 10,8%

Crispy Cookies Minimum 70% ** 2,16%

* Rachmawati, 2012.

** SNI Cookies (01-2973-1992)

46
 The flour-based products and their processed products were analyzed for
carbohydrate content by the luff schrool method. The results of the analysis of
the quality of kimpul tuber flour and crispy cookies showed that the carbohydrate
content of the kimpul flour was 10,8% and the crispy cookies were 2,16%. The
processed product of kimpul tubers has a high carbohydrate content. This is due
to the high carbohydrate content in the powdered flour. In crispy cookies, there
are additional sources of carbohydrates from sugar.

In the processing of crispy cookies, there is a heating process that can

hydrolyze carbohydrates so that the carbohydrate content is lower than when it
becomes flour. However, the carbohydrate content listed in the table is in
accordance with the SNI and the comparison products used.

4.7. Organoleptic Analysis

Based on sensory evaluation that have done with panelist from student
of SMK N 1 Temanggung on March 7th, 2021 showed that Gendhis crispy
cookies with the proportion of kimpul flour as much as 80% it is preferable to
compare crispy cookies with the proportion of kimpul flour 70%. In addition,
organoleptic testing was also carried out by the jury
4.8. Waste Management

Waste is something that is produced in a process which is not valuable

because it does not have any economic value (Winarno, 2004). The waste that are
produced during the processing of kimpul into flour are kimpul peel.

The Peel of kimpul tubers can be removed directly into organic rubbish
place. But, it will not become waste if the epidermis is processed as organic
fertilizer by adding effective microorganism, or they can be utilized as
bioethanol, moreover it will give new profit.

47
 CHAPTER V
CONCLUSIONS AND SUGGESTION
A. Conclusion
1. Processing kimpul into flour can increase the utilization of local potentials
with high productivity, increase shelf life, and as a substitute for wheat flour
so that it can support national food security and independence.
2. The processing of crispy cookies is one of the innovative products that
consumers are interested in and is a gluten-free functional food alternative.
3. R / C ratio above 1 kimpul flour and crispy cookies, it can be developed as a
micro or macro business. This also proves that the economic value of kimpul
can increase.

B. Suggestion
1. Socializing to the community to utilize local products such as kimpul into a
product that can be a source of fulfilling people's nutritional needs and have
high economic value
2. Socializing kimpul flour and crispy cookies are innovative products that have
good nutrition. As a product innovation that comes from locally available
materials and can increase economic value and make better use of its waste.

48
BIBLIOGRAPHY

49
APPENDIXES

50
Appendixes 1. Kimpul Flour Processing

No Figure Activities
.

1
Preparing

Weighing

Washing

Peeling

Slicing in a salt solution 2 %

Blanching

51
7

Soaking witg natrium metabisulfite

0,1 % during 20 minutes

Washing

Drying

10

Grinding

52
11

Sieving

12

Packaging and Labelling

53
Appendixes 2. Gendhis crispy cookies Processing

No Figure Activities

Preparing

Mixing I (white egg, sugar, and

ovalet)

Mixing II (kimpul flout,

cornstarch, tapioca flour, milk,
and butter)

Moulding

54
5

Baking

6
Packaging and labelling

55
Appendixes 3. Water Content Analysis
No Figure Activities

1 Preparing sample

2 Get constant containers

56
3 Weighing

4 Drying105oC

5 Cooling at desicator

57
6 Weighing until get constant weight

58
Appendixes 3. Luff Schoorl Carbohydrate Analysis
No Figure Activities

1 Preparing

2 Hydrolysis

3 Netralization

59
4 Redoks 1

5 Redoks II

6 Titration

60
Appendixes 4. Calculation of Moisture Content
1. Kimpul Flour

SNI for Wheat Flour Kimpul Flour

Maximum 14.5% 8,21%

The water content calculation is as follows:

Repetition 1
Constant bottle weight = 24,5572 g
Sample weight = 2,0083 g
The final weight = 26,4137 g
The weight of constant sample = 1,8565 g

2,0083−1,8565
% (db) water content x 100 % = 8,18%
1,8565

Repetition 2
Constant bottle weight = 23,4639 g
Sample weight = 2,0012 g
The final weight = 25,3126 g
Weight of constant sample = 1,8487 g
2,0012−1,8487
% (wb) water content x 100 % = 8,25%
1,8487

Repetition 3
Constant bottle weight = 24,2969 g
Sample weight = 2,0013 g
The final weight = 26,1467 g
Weight of constant sample = 1,8498 g
2,0013−1,8498
% (wb) water content x 100 % = 8,19%
1,8498

Water content is average

8,18+8,25+8,19
% (db) water content
3

61
 = 8,21%
2. Crispy Cookies

SNI 01-2973-1992 Crispy Cookies

Maximum 5% 3.9%
The water content calculation is as follows:

Repetition 1
Constant bottle weight = 24.1986 g

Sample weight = 2.0036 g

weight constant sample = 1.9390 g

2,0036−1,9390
% (db) water content = x 100 %
1,9390

= 3.33%

Repetition 2
Constant bottle weight = 25.1381 g

Sample weight = 2.0046 g

Weight constant sample = 1.9137 g

2,0046−1,9137
% (db) water content = x 100 %
1,9137

= 4,75%
Repetition 3
Constant bottle weight = 26.7573 g

Sample weight = 2.0061 g

Weight constant sample = 1.9325 g

2,0061−1,9325
% (db) water content = x 100 %
1,9325

= 3,81%

62
Water content is average
3,33+4,75+3,81
% (db) water content
3

= 3.9%

63
Appendix 6. Calculation of Carbohydrate Content
1. Kimpul Flour

Kimpul Flour* Kimpul Flour

65-80% 10,8%
* Rachmawati, 2012.

The carbohydrate content calculation is as follows:

Sample weight =1006,4 mg

The titration volume of the sample = 26,6 ml
The titration volume of the blanko = 27,1 ml
The dilution factor = 100
The conversion factor = 0,90
Mg starch = 27,1-26,6
= 0,5 ml

1,2 x 100
Carbohydrate (starch) = x 0,9 x 100 %
1000

= 10,8%

2. Crispy Cookies

SNI 01-2973-1992 Crispy Cookies

Min 70% 2,16%

The carbohydrate content calculation is as follows:

Sample weight = 1066 g

The titration volume of the sample = 27.0 ml
The titration volume of the blank = 27,1 ml

64
 The dilution factor = 100
The conversion factor = 0,90

Mg starch = 27,1-27,0
= 0,1 ml

0,24 x 100
Carbohydrate (starch) = x 0,9 x 100 %
1000

= 2,16%

65
Appendixes 5. Sensory Evaluation

66