Kadar gula total dan aktivitas antioksidan kukis tepung gaplek dan tepung tempe sebagai pangan alternatif bagi penyakit seliak

Background: Celiac disease is an autoimmune disorder requiring a strict gluten-free diet. Cassava chip flour and tempeh flour offer complementary nutritional and bioactive properties for alternative food products. However, their combination in cookies remains underexplored. This study investigated their different proportions and effects on total sugar content and antioxidant activity as product characteristics.Objectives: This study aims to analyze the total sugar content and antioxidant activity of cookies made with varying proportions of cassava flour and tempeh flour, and to identify the formulation exhibiting the most suitable characteristics based on the two measured parameters.Methods: This experimental study used a completely randomized design with four formulations: F1 (100 g wheat flour) as the control, F2 (75 g tempeh flour, 25 g cassava chip flour), F3 (50 g tempeh flour, 50 g cassava chip flour), and F4 (25 g tempeh flour, 75 g cassava chip flour). Each formulation was produced in two independent batches, duplicate laboratory measurements were treated as technical replicates and averaged within each batch. Total sugar was analyzed using the phenol-sulfuric acid method and antioxidant activity using DPPHResults: Descriptively, F2 had the lowest total sugar content (19.33 ± 0.82%), where a F3 had the highest antioxidant activity (55.29 ± 3.04%). F2 had the second-highest antioxidant activity (49.69 ± 1.41%).Conclusion: F2 was selected based on the two measured parameters and showed a favorable profile for further development. Gluten content and cross-contamination should be assessed before consideration for individuals with celiac disease.