The MOCAF AS FLOUR SUBSTITUTION IN MAKING PIES WITH TAPE (FERMENTED CASSAVA)

Abstract

Indonesia’s dependence on imported wheat flour has prompted the development

of food products based on local ingredients. Cassava is an abundant commodity with

the potential to be processed into Modified Cassava Flour (MOCAF) as an alternative

to wheat flour. Furthermore, fermented cassava or tape has a distinctive fermented

flavor that has the potential to be developed into a modern pastry product. This study

aims to develop a pie product with cassava tape and mocaf as flour substitution, as well

as determine consumer preference, nutritional information, and the product’s sales

price and Break Even Point (BEP).

This study used Research and Development (R&D) method with a 4D

development model (Define, Design, Develop, and Disseminate). The research stages

include selecting a reference recipe, developing the recipe formula using mocaf as flour

substitution, product validation, panelist preference testing, laboratory analysis, and

calculation of the sales price and BEP. Data were collected through sensory and hedonic

tests, then analyzed quantitatively and descriptively using paired sample t-test.

The results show that the third reference recipe (R3) is selected as the basic

formula for development for having the best sensory characteristics. The resulting

cassava tape pie product is characterized by a crispy crust, golden yellow color,

distinctive cassava tape aroma, balanced sweetness, and a soft filling texture. The

results of the preference test indicate that the product is well-received by panelists and

has the potential to become a local food innovation that supports food diversification

and increases the added value of cassava as an ingredient for culinary products.