Substitution of Mocaf Flour (Modified Cassava Flour) in Steamed Sponge Cake

  • Anggita Resthi Program Studi Teknologi Pangan, Universitas Terbuka
  • Zukryandry Program Studi Teknologi Pangan, Politeknik Negeri Lampung

DOI:

https://doi.org/10.33830/fsj.v1i1.1453.2021

Keywords:

mocaf flour, cassava, steamed sponged cake, subtitution, wheat flour

Abstract

This research is aimed to know the best formulation and sensory quality
characteristics of mocaf-based steamed sponge cake. The formulation used were
mocaf flour and wheat flour with ratios of 20:80 (L1), 40:60(L2), 60 : 40 (L3), 80 :
20 (L4), dan 100 : 0 (L5). Steamed cakes with formulation of 60% mocaf flour is the
most liked overall in respect to their color, texture, taste, and smell attributes.
Proximate analysis results for the best formulation shows carbohydrate value of
42,30%, water content of 24,43%, ash content of 0,52%, insoluble fiber content of
2,60%, protein content of 3,95%, dan fat content of 20,24%.

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Published
2021-06-09
How to Cite
Resthi, A., & Zukryandry. (2021). Substitution of Mocaf Flour (Modified Cassava Flour) in Steamed Sponge Cake. Food Scientia : Journal of Food Science and Technology, 1(1), 37–48. https://doi.org/10.33830/fsj.v1i1.1453.2021