Formulation Techniques and Variations of CMC (Carboxymethyl Cellulose) Concentrations to Improve on Making Gluten-Free Corn Macaron

Abstract

Macaron a bakery product with the raw main-based material almond flour. Almond flour is quite expensive. One alternative that can be used as raw material for making macaron is corn flour to improve the characteristics of macaron from corn flour add a food additive in the form of CMC (Carboxymethyl Cellulose). The purpose of this research activity to implement formulation techniques and variations in the addition of CMC concentrations to the characteristics of gluten-free corn flour macaron. The research activity was carried out using two repetitions with a Completely Randomized Design. The treatments used were almond flour macaron, corn macaron, and the addition of CMC (1, 2 and 4%). Based on the results of the study, different physical characteristics were obtained between treatments. Color values (L, a, b, C) of macaron between treatments showed different results. Treatment of different formulas and concentrations of CMC addition resulted in different thickness/weight and diameter/weight ratios. The texture value of the almond macaron hardness parameter has the same statistical characteristics as corn flour macaron added with 2 and 4% CMC. The protein and fat content of almond flour macaron is still higher than that of corn flour macaron according to the proximate content of the flour raw material used.