GLUTEN FREE MOCAF DRIED NOODLE PROCESSING AS AN EFFORT TO INCREASE THE SELLING VALUE OF CASSAVA

Dwi Ari Cahyani; Eko Apriliyanto

doi:10.52802/aicp.v1i1.1208

Dwi Ari Cahyani Department of Agroindustry, Politeknik Banjarnegara, Indonesia
Eko Apriliyanto Department of Agroindustry, Politeknik Banjarnegara, Indonesia

DOI: https://doi.org/10.52802/aicp.v1i1.1208

Keywords: gluten free, mocaf, noodles

Abstract

Mocaf flour is flour that comes from cassava using a fermentation process. Mocaf flour can be processed into various derivative products such as cookies, sponge cake, brownies and noodles. Noodles are processed products whose main ingredient is wheat flour where wheat flour has characteristics that other flours do not have, namely being chewy and elastic due to the gluten content in the flour. The purpose of this research is to produce gluten-free mocaf noodles which are expected to increase the selling value of cassava produced by farmers. The experimental design used was a completely randomized plan with the addition of 0%: 25%: 50% and 75% tapioca flour. The noodles produced were tested for protein, fat and hedonic tests to determine the level of liking. The results showed that the addition of 37.5% mocaf flour had a protein content of 1.65% and the lowest protein content was 0.80% when using 75% mocaf. The highest fat content was 1.46% in the treatment using 25% mocaf and the lowest fat content was 1.16% when using 50% mocaf. Overall, the noodles produced were liked by the panelists with 25% mocaf usage.

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