KARAKTERISASI TEPUNG BUMBU BERBASIS MOCAF (MODIFIED CASSAVA FLOUR) DENGAN PENAMBAHAN MAIZENA DAN TEPUNG BERAS
ABSTRACT: Spice flour is one
of the ready-made products are produced from a mixture of flour and seasoning.
The base material used are MOCAF (Modified Cassava Flour), cornstarch, rice
flour and food additive or seasoning. The aims of this study are to determine
influence of the addition of cornstarch and rice flour on the spice flour from
MOCAF and its application on fried tempeh products and the addition of
cornstarch and rice flour from effectiveness test from physical and chemical
characteristics and the application in the spice flour products fried tempeh.
Design experimental that used to this study was using Complete Randomized
Design (CRD) one factor. The formulas i.e. MOCAF with 50% concentration added
cornstarch (30%, 25%, 20%, 15% and 10%) and rice flour (10%, 15%, 20%, 25% and
30%) and spice flour were used to. The result show is a the best formulation
consisted of fried tempeh products and spice flour using MOCAF 50%, cornstarch
30 % and rice flour 10% with characteristic of viscosity 8.05 mp; WHC 90.93%;
OHC 109.77%; ash content 6.06%; protein content 1.80%; and starch content
81.67%. The characteristic of fried tempeh result in lightness (L*) 57.82;
adhesiveness 48.78%; moisture content 14.99% and fat content 30.11%. in sensory
evaluation the most acceptable colour of fried tempeh was 3.88 (heading like),
aroma 3.84 (heading like), 3.68 (heading like), favorite texture 3.32 (kinda
like) and overall 3.68 (heading like).
Penulis: Muhammad Afifudin
Anwar
Kode Jurnal: jppertaniandd160729
