Pengembangan Formulasi Cone Es Krim Bebas Gluten Berbasis Tepung Kacang Merah dan Tepung Tapioka Menggunakan Metode Quality Function Deployment

Laili Ramadhani, Dr. Wildan Fajar Bachtiar, S.T., M.Sc.

2026 | Tugas Akhir | D4 Pengembangan Produk Agroindustri

Cone es krim merupakan kue kering berbentuk corong yang berfungsi sebagai wadah penyajian es krim dan memiliki karakteristik tekstur renyah. Pengembangan cone es krim bebas gluten menghadapi tantangan dalam menghasilkan karakteristik fisik dan sensori yang sesuai dengan preferensi konsumen. Penelitian ini bertujuan untuk mengetahui kebutuhan dan keinginan konsumen, menentukan prioritas atribut mutu, serta menentukan formulasi terbaik cone es krim bebas gluten berbasis tepung kacang merah dan tepung tapioka menggunakan metode Quality Function Deployment (QFD). Penelitian diawali dengan penyebaran kuesioner kepada 100 responden, dilanjutkan dengan penyusunan House of Quality (HOQ), pembuatan tiga formulasi cone dengan perbandingan tepung kacang merah dan tepung tapioka 50:50, 60:40, dan 70:30, serta pengujian sensori menggunakan uji scoring dan hedonik. Formulasi terbaik ditentukan menggunakan metode Zero-One dan selanjutnya dibandingkan dengan produk benchmark melalui pengujian fisik dan kimia. Hasil penelitian menunjukkan bahwa atribut produk yang paling banyak diinginkan konsumen adalah warna cokelat keemasan (44%), aroma harum yang kuat (58%), cone tebal (64%), rasa sedikit manis (66%), dan tekstur sangat renyah (50%). Berdasarkan penyusunan HOQ, tekstur menjadi prioritas atribut mutu. Formulasi terbaik berdasarkan metode Zero-One adalah perbandingan tepung kacang merah dan tepung tapioka 50:50. Formulasi tersebut memiliki nilai L* 49,94, a* 7,24, b* 29,28, ketebalan 1,63 mm, hardness 4,30 N, fracturability 1,55 N, kadar gula reduksi 0,75%, kadar air 2,41%, protein 4,19%, dan serat pangan total 4,24%.

Ice cream cone is a cone-shaped baked product that functions as a container for serving ice cream and has a crispy texture. The development of gluten-free ice cream cones faces challenges in producing physical and sensory characteristics that meet consumer preferences. This study aimed to determine consumer needs and preferences, identify the priority of quality attributes, and determine the best formulation of a gluten-free ice cream cone based on red bean flour and tapioca flour using the Quality Function Deployment (QFD) method. The research began with distributing questionnaires to 100 respondents, followed by the development of the House of Quality (HOQ), production of three cone formulations with red bean flour and tapioca flour ratios of 50:50, 60:40, and 70:30, and sensory evaluation using scoring and hedonic tests. The best formulation was determined using the Zero-One method and was then compared with a benchmark product through physical and chemical tests. The results showed that the product attributes most desired by consumers were golden brown color (44%), strong pleasant aroma (58%), thick cone (64%), slightly sweet taste (66%), and very crispy texture (50%). Based on the HOQ, texture was the priority quality attribute. The best formulation based on the Zero-One method was the formulation with a 50:50 ratio of red bean flour to tapioca flour. This formulation had L* 49.94, a* 7.24, b* 29.28, thickness of 1.63 mm, hardness of 4.30 N, fracturability of 1.55 N, reducing sugar content of 0.75%, moisture content of 2.41%, protein content of 4.19%, and total dietary fiber content of 4.24%.

Kata Kunci : Bebas gluten, cone es krim, kacang merah, QFD, tapioka