Publisher

UNUGHAUNUGHA

Journal PROCEEDING AL GHAZALI International ConferencePROCEEDING AL GHAZALI International Conference Abstract

Mocaf flour is flour that comes from cassava using a fermentation process. Mocaf flour can be processed into various derivative products such as cookies, sponge cake, brownies and noodles. Noodles are processed products whose main ingredient is wheat flour where wheat flour has characteristics that other flours do not have, namely being chewy and elastic due to the gluten content in the flour. The purpose of this research is to produce gluten-free mocaf noodles which are expected to increase the selling value of cassava produced by farmers. The experimental design used was a completely randomized plan with the addition of 0%: 25%: 50% and 75% tapioca flour. The noodles produced were tested for protein, fat and hedonic tests to determine the level of liking. The results showed that the addition of 37.5% mocaf flour had a protein content of 1.65% and the lowest protein content was 0.80% when using 75% mocaf. The highest fat content was 1.46% in the treatment using 25% mocaf and the lowest fat content was 1.16% when using 50% mocaf. Overall, the noodles produced were liked by the panelists with 25% mocaf usage.

Conclusion

In making dry noodles by substituting mocaf and tapioca flour, the highest protein content with the addition of 37.5% mocaf flour had a protein content of 1.65% and the lowest protein content was 0.46% in the treatment using 25% mocaf and the lowest fat content was 1.Overall, the noodles produced were liked by the panelists with 25% mocaf usage.From the research results, further research is needed by adding protein to noodles.

Future Research

Berdasarkan penelitian ini, beberapa saran penelitian lanjutan dapat diajukan untuk memperluas pemahaman dan meningkatkan kualitas produk mie mocaf. Pertama, penelitian dapat difokuskan pada penambahan sumber protein alternatif, seperti tepung kacang hijau atau protein kedelai, untuk meningkatkan kandungan protein dalam mie mocaf dan memenuhi standar gizi yang lebih tinggi. Kedua, eksplorasi penggunaan enzim atau mikroorganisme lain dalam proses fermentasi mocaf dapat dilakukan untuk mengoptimalkan karakteristik tepung mocaf, seperti meningkatkan daya ikat air dan memperbaiki tekstur mie. Ketiga, penelitian dapat menginvestigasi pengaruh berbagai metode pengeringan terhadap kualitas mie mocaf, termasuk retensi warna, aroma, dan kandungan nutrisi, untuk menghasilkan produk yang lebih stabil dan menarik bagi konsumen.

References

1. (PDF) Cassava Flour Modification by Microorganism. pdf cassava flour modification conference paper available... researchgate.net/doi/10.13140/2.1.3702.4966PDF Cassava Flour Modification by Microorganism pdf cassava flour modification conference paper available researchgate doi 10 13140 2 1 3702 4966
2. Journal of Food Science and Culinary. perbandingan sifat mie instan kering basah disubstitusi tepung... doi.org/10.12928/jfc.v5i2.7476Journal of Food Science and Culinary perbandingan sifat mie instan kering basah disubstitusi tepung doi 10 12928 jfc v5i2 7476
3. WhatsApp Button. academic research publishing group arpg whatsapp button arpgweb.com/journal/7/archive/02-2020/2/6WhatsApp Button academic research publishing group arpg whatsapp button arpgweb journal 7 archive 02 2020 2 6
4. Organoleptic and chemical properties test on cookies made from Mocaf and oyster mushroom flour - IOPscience.... doi.org/10.1088/1755-1315/980/1/012047Organoleptic and chemical properties test on cookies made from Mocaf and oyster mushroom flour IOPscience doi 10 1088 1755 1315 980 1 012047

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