Food Scientia: Journal of Food Science and Technology
Vol 1 No 1 (2021): Januari - Juni

Substitusi Tepung MOCAF (Modified Cassava Flour) dalam Pembuatan Bolu Kukus

Anggita Resthi (Program Studi Teknologi Pangan, Universitas Terbuka)
Zukryandry (Program Studi Teknologi Pangan, Politeknik Negeri Lampung)

Article Info

Publish Date
09 Jun 2021

Abstract

This research is aimed to know the best formulation and sensory qualitycharacteristics of mocaf-based steamed sponge cake. The formulation used weremocaf flour and wheat flour with ratios of 20:80 (L1), 40:60(L2), 60 : 40 (L3), 80 :20 (L4), dan 100 : 0 (L5). Steamed cakes with formulation of 60% mocaf flour is themost liked overall in respect to their color, texture, taste, and smell attributes.Proximate analysis results for the best formulation shows carbohydrate value of42,30%, water content of 24,43%, ash content of 0,52%, insoluble fiber content of2,60%, protein content of 3,95%, dan fat content of 20,24%.

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Journal Info
Food Scientia: Journal of Food Science and Technology
Website

Abbrev

foodscientia

Publisher

Universitas Terbuka

Subject

Biochemistry, Genetics & Molecular Biology Chemistry Decision Sciences, Operations Research & Management Energy

Description

Food Scientia : Journal of Food Science and Technology is a publication published by the Food Technology Study Program of Universitas Terbuka. This journal is published biannually in January-June and ...