Substitution of Mocaf Flour (Modified Cassava Flour) on the Physicochemical and Sensory Characteristics of Purple Sweet Potato Steamed Brownies (Ipomoea batatas L.)
DOI:
https://doi.org/10.26418/jft.v8i2.102656Keywords:
Mocaf flour, purple sweet potato steamed brownies, chemical characteristic, sensory characteristicAbstract
Brownies are a type of family cake that is brown in color and does not expand, but has a moist (moist) texture, the top of the brownies has a dry texture, has a sweet taste and a distinctive chocolate aroma. Brownies can be divided into two types, namely steamed brownies and brownies. Mocaf flour has advantages in physiological effects such as preventing colon cancer, has a hypoglycemic effect, but mocaf also has disadvantages, namely its protein content is low and does not have gluten content like wheat flour, purple sweet potato paste was added in this study because the natural color pigments contained in purple sweet potatoes can provide an attractive color to the resulting brownie products. This study is expected to provide information to develop the use of local food ingredients that have not been popular to be developed in order to create product innovation and have economic value. This study used a Randomized Block Design (RAK) consisting of 5 levels of treatment and repeated 5 times, so that 25 experimental units were obtained. The levels of mocaf flour and wheat flour were: 90:10, 70:30, 60:40, 50:50, 40:60. The parameters observed in this study were water content, ash content, fat content, protein content and carbohydrates. The results showed that the best treatment of steamed purple sweet potato brownies based on the effectiveness index was the formulation of 60% mocaf flour to 40% wheat flour which had physicochemical characteristics in the form of water content of 38.81%, ash content of 1.93%, fat content of 9.54%, protein content of 17.30%, carbohydrate content of 32.42%, color 3.70 (like), aroma 3.73 (like), taste 4.20 (prefer), and texture 3.97 (like).References
De Garmo, E. P., Sullivan, W. G., & Canada, C. R. (1984). Engineering Economy. New York: 7 edition MacMillan Publ.
Khotimah, K., Akbar, A. S., & Zamroni, A. (2019). Pengaruh Subtitusi Tepung Mocaf (Modified Cassava Flour) terhadap Sifat Fisik dan Sensoris Bolu Kukus. Buletin LOUPE Vol, 15(01), 16.
Kurniati, E. S. (2018). Uji Fisikokimia Dan Sensoris Cheesecake Dengan Penambahan Tepung Suweg (Amorphophalus campanulatus) (Doctoral dissertation, STIKES PKU Muhammadiyah Surakarta).
Lestari, F. D. (2020). Pengaruh Substitusi Tepung Mocaf (Manihot esculenta) dan Tepung Kacang Hijau (Vigna radiata L.) serta Penambahan Puree Buah Naga Merah (Hylocereus costaricensis) Terhadap Analisa Kadar Serat Kasar, Kadar Air dan Kadar Abu Mie Basah. (Skripsi, Sekolah Tinggi Ilmu Kesehatan Mitra Keluarga. Bekasi.)
Maysa, E. (2019). Pengaruh Formulasi Tepung Mocaf (Modified Cassava Flour) Dan Tepung Terigu Terhadap Sifat Fisik, Sensori, Dan Kimia Cake Labu Kuning (Cucurbita moschata Dush). (Skripsi, Universitas Lampung).
Mulyati, A. 2015. Pembuatan Brownies Panggang dari Bahan Tepung Talas (Colocasia gigantea Hook F.) Komposit Tepung Ubi Jalar Ungu dengan Penambahan Lemak Yang Berbeda. Universitas Negeri Semarang.
Rahman, M. H. R., Ariani, R. P., & Masdarini, L. (2021). Substitusi Penggunaan Tepung Mocaf (Modified Cassva Flour) Pada Butter Cookies Kelapa Substitution of the Use of Mocaf Flour (Modified Cassva Flour) in Coconut Butter Cookies. Jurnal Kuliner, 1(2), 89-97.
Setyadjid, O. P., & Setiyaningrum, Z. 2022. Uji Organoleptik dan Uji Kadar Air Formulasi Brownies Kukus Tepung Ubi Jalar Ungu dan Tepung Mocaf. Jurnal Ilmiah Gizi Kesehatan (JIGK), 3(02), 45-52.
Sukarsih, A.P. 2008. Brownies Kukus dari Tepung Ubi Jalar. J. Teknoogi Industri. Kerumahtanggaan
Ulya, A. T., Mustofa, A., & Suhartatik, N. (2023). Karakteristik Fisikokimia dan Organoleptik Flakes Tepung Komposit dengan Penambahan Buah Naga Merah (Hylocereus polyrhizus). JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI), 8(1), 1-9.
TKPI & RI, K. 2017. Tabel Komposisi Pangan Indonesia. Jakarta: Kementerian Kesehatan Republik Indonesia.
Published
Issue
Section
License
Copyright (c) 2025 FoodTech: Jurnal Teknologi Pangan
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Attribution-ShareAlike 4.0 International (CC BY-SA 4.0) that allows others to share the work with an acknowledgment of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgment of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
