KARAKTERISASI TEPUNG MODIFIED CASSAVA FLOUR (MOCAF) DAN DAYA TERIMA COOKIES BERBASIS TEPUNG MOCAF

Aswita Amir1, Zakaria1, Ramlan Asbar1, Umiati Rafiah2

1Jurusan Gizi, Politeknik Kesehatan Kemenkes, Makassar

2Alumni Jurusan Gizi, Politeknik Kesehatan Kemenkes, Makasar

 

Abstract

Background: In Indonesia wheat requirement is very high while domestic produktion is not enough to meet domestic demand. Flour is solied particles in the form of fine grains. Modified cassava flour (mocaf) the flor of cassava in the process of modifying cells using the principle of cassava as by fermentation can be used to make different kinds of cakes. Cokies are a type of pastry dough cryspy textured flour.

Objective: Replacement pat mocaf wheat flour is excellent for reducing the social demand for wheat.

Method:This type of research is the verification or experiment. The tipe of data is primari data baset on prosimate analisis and acceptance. Proximate analysis of data obtained by the test methonds and test procimate laboraturium  receives power obtainet by hedonic test then analized using a computer program.

Results: This result indicates that chemical composition of flour mocaf among others, as much as 0,28%, ash content, protein content as 1,79%, fat content of 0,68%, carbohydrate content of 83,40% and acceptance test from the aspect of flavor, texture and color cookies panelists counld not distinguish the taste, texture, color in 3 formulas cookies were produced

Suggestion: Modifies cassava flour (mocaf) can be used to make various tipes of cake as an alternative to replace the wheat. For further research should conduct laboratory testing of the nutrient content of the flour-based cookies mocaf

Keywords      : proximate analysis of mocaf, flour-based cookies acceptance mocf

*) UNDUH FULL TEXT :