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Title: | Pengembangan Mochi Cassava dengan Substitusi Tepung Mocaf sebagai Pemanfaatan Bahan Pangan Lokal |
Other Titles: | Development of Mochi Cassava by Substituting Mocaf Flour as Utilization of Local Food Ingredients |
Authors: | Basar, Firman Muhammad Agam, Chandra Maulana |
Issue Date: | 2024 |
Publisher: | IPB University |
Abstract: | Indonesia memiliki sumber daya pangan lokal melimpah yang selama ini belum optimal pemanfaatannya. Jumlah pangan dari tiap daerah yang beraneka ragam sehingga produk pangan lokal menjadi melimpah. Salah satu pangan lokal yang banyak terdapat di Indonesia adalah singkong atau ubi kayu. Singkong ini banyak sekali pemanfaatannya salah satunya yaitu dibuat menjadi tepung. Tepung mocaf adalah singkong yang dihaluskan beserta kulitnya dan dibuat menjadi tepung. Pengembangan produk mochi cassava dengan substitusi tepung mocaf ditujukan untuk pemanfaatan bahan pangan lokal serta bagi konsumen yang menginginkan produk mochi sebagai selingan alternatif yang mengandung cukup serat. Penelitian ini menggunakan metode rancangan acak lengkap (RAL) dengan 3 perlakuan substitusi tepung mocaf sebagai bahan dasar utama kulit mochi. Uji hedonik dilakukan untuk mengetahui formula terpilih. Berdasarkan hasil uji organoleptik, formula terpilih adalah formulasi dengan perbandingan tepung mocaf sebesar 70% terhadap tepung ketan. Satu sajian porsi mochi cassava mengandung energi sebesar 240 Kkal, protein 2,46, lemak 7,47 gram, karbohidrat 39,80 gram dan serat 1,4 gram. Indonesia has abundant local food resources which so far have not been optimally utilized. The amount of food from each region is diverse so that local food products are abundant. One of the local foods that is widely available in Indonesia is cassava. There are many uses for cassava, one of which is making it into flour. Mocaf flour is cassava that is ground with its skin and made into flour. The development of the mochi cassava product by substituting mocaf flour is aimed at utilizing local food ingredients and for consumers who want mochi products as an alternative snack that contains enough fiber. This research used a completely randomized design (CRD) method with 3 substitution treatments for mocaf flour as the main basic ingredient for mochi skin. Hedonic tests were carried out to determine the selected formula. Based on the organoleptic test results, the selected formula was a formulation with a ratio of 70% mocaf flour to sticky rice flour. One serving of mochi cassava contains 240 Kcal of energy, 2.46 protein, 7.47 grams of fat, 39.80 grams of carbohydrates and 1.4 grams of fiber. |
URI: | http://repository.ipb.ac.id/handle/123456789/154099 |
Appears in Collections: | UT - Management of Food Service and Nutrition |
Files in This Item:
File | Description | Size | Format | |
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cover_J0306201030_9e5fe10e18f34d20ad74bd6b9d5df2fd.pdf | Cover | 2.12 MB | Adobe PDF | View/Open |
fulltext_J0306201030_67e2646b07e24ba6919a021a4af53bea.pdf Restricted Access | Fulltext | 2.27 MB | Adobe PDF | View/Open |
lampiran_J0306201030_7db374869f2d4bf5ab6201c1e692dd6d.pdf Restricted Access | Lampiran | 2.31 MB | Adobe PDF | View/Open |
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