The Effect of Mocaf Substitution on Crispness and Organoleptic Quality of Milk Sticks

Dyah Nurul Afiyah; Riska Nurtyanto Sarbini

doi:10.30736/jt.v12i2.100

Authors

Dyah Nurul Afiyah Departement of Animal Science, Faculty of Agriculture, Kadiri Islamic University, Jalan Sersan Soeharmadji No 38 Kediri, East Java, Indonesia
Riska Nurtyanto Sarbini Department of Computer Engineering, Faculty of Engineering, Kadiri Islamic University, Jalan Sersan Soeharmadji No 38 Kediri, East Java, Indonesia

DOI:

https://doi.org/10.30736/jt.v12i2.100

Keywords:

Crunchy, Flour, Milk, Mocaf Sticks

Abstract

Milk sticks are one of the dairy products that are served in the form of snacks. One of the ingredients added in making milk sticks is wheat flour which has a high amylose content. It causes the resulting milk sticks to be less crunchy. It is necessary to substitute flour with low amylose content, namely mocaf (Modified Cassava Flour). This research objective was to determine the effect of mocaf on the level of crispness and organoleptic quality of milk sticks. Milk sticks was made in animal science laboratory UNISKA Kediri by adding different percentage of flour: P0 (100% wheat flour), P1 (90% wheat flour and 10% mocaf), P2 (80% wheat flour and 20% mocaf), P3 (70% wheat flour and 30% mocaf), and P4 (60% wheat flour and 40% mocaf) in six replications. This research using completely randomized design (CRD). These results indicated that the substitution of mocaf in the manufacture of milk sticks could reduce the moisture content of the milk sticks so that the substitution of mocaf could increase the crispness. The organoleptic assessment was carried out on the parameters of color, taste, and crispness. There were no significant differences between the color and taste parameters, while the crispness showed that P0 was not significantly different from P1, but it was significantly different from P2, P3, and P4.

Downloads

Download data is not yet available.

References

Anggraini R.P., A.H.D. Raharjo dan R.S.S. Santosa. 2013. Effect of Bromelin Enzyme Levels from Cooked Pineapple in The Manufacture of Milk Tofu on Yield and Suppity of Milk Tofu. Jurnal Ilmiah Peternakan. 1 (2): 507-513.

Siswanti, P.Y. Agnesia, R. Baskara. 2017. Utilization of Meat and Bones of Bloated Fish (Rastrelliger kanagurta) In The Manufacture of Stick Snacks. Jurnal Teknologi Hasil Pertanian. 10 (1): 41-49

Pradipta, I. B. Y. V., Widya D. R.P. 2015. Effect of Proportion of Wheat Flour and Green Bean Flour As well as Substitution with Bran Flour In Biscuits. Jurnal Pangan dan Agroindustri Vol. 3 No. 3 p. 793-802

Lin J.H., Harinder S., Yi T.C.,dan Yung H.C.2011. Factor analysis of the functional properties of rice flours from mutant genotypes. Food Chem 126 : 1108-1114

Hersoelistyorini W., S. Asropah., Nurrahman. 2015. Long-Lasting Effects on Yield, Anthocyanin Levels, Vitamin E and Antioxidant Activity of Black Soybean Sprouts. Jurnal Unimus.

Dewantara, A. 2020. Effect of Addition of Moringa Oleifera On Milk Sticks Reviewed from Fiber Levels, Yields, Texture and Crispness. Skripsi. Program Studi Peternakan, Universitas Brawijaya.

Sudarmadji, S., B. Haryono dan Suhardi. 1997. Analytical Procedures for Food and Agriculture. Yogyakarta: Liberty.

Saeleaw M, Schleining G. 2011. Effect of frying parameters on crispiness and sound emission of cassava crackers. J Food Eng 103: 229-236. DOI: 10.1016/j.foodeng.2010.10.010

Siswanti., Aldila C.K., B. K. Anandito. 2016. Effect of Sodium Pyrophosphate Concentration (Na2H2P2O7) and Length of Immersion Against The Characteristics of Soy Sprout Flour. Jurnal Teknologi Hasil Pertanian. Vol IX No. 1

Susanto, W.E., E.D. Kusumawati, A.T.N. Krisnaningsih, H. Leondro, D.P.P Hadiani. 2018. Training and Assistance in Afkir Milk Processing in Kemantren Jabung Village. Seminar Nasional Hasil Pengabdian.

Belitz, H.D. dan Grosch, W. (1987). Food Chemistry. 2nd Ed. Springer

Salim, Amil. 2011. Processing Cassava Flour Into Mocaf Flour. Yogyakarta : Lily Publisher.

Abidin. 2009. Formulation Development, Production Process and Product Karasterization. Diakses Pada Tanggal 5 Agustus 2015

Koswara, S. 2009. Processing of Various Crackers. Ebookpangan.com.

Luyten H, van Vliet T. 2006. Acoustic emission, fracture behaviour and morphology of dry crispy foods, a discussion article. J Texture Stud 37: 221-240. DOI: 10.1111/j.1745-4603.2006.00049.x.

Utomo, D. 2008. Fortification of Tortillas by Utilizing Crickets (Gryllus sp.) in order to improve community nutrition. Primordia. 4(1):23-38.

Soewandi, B.M. 2012. Effect of Tapioca Proportions and Brown Rice Flour on Physical and Organoleptic Properties of Brown Rice Crackers

Damayanti, M., W. Hersoelistyorini. 2020. Effect of The Addition of White Banana Flour On The Physical and Sensory Properties of Sticks. Jurnal Pangan dan Gizi Vol (No): 24-33, April 2020.

Ramadani, W., W.H. Susanto. 2016. Making Crackers Cekeremes Study of Flour Proportions (Mocaf: Bungkil Kacang: Tapioka) As well as The Addition of CMC Concentration. Jurnal Pangan dan Agroindustri Vol. 4 No. 1 p.302-312, Januari 2016

Kumara, S.W. 2016. Development of Onion Sticks Substitute Banana Skin Kepok (Musa paradisiaca) Supplemented Torbagun (Coleus amboinicus L.) For Women Premenstrual syndrome. (Skripsi). Fakultas Ekologi Manusia, Institut Pertanian Bogor

Wijaya ,V.A. 2017. Effect of The Type of Soaking Solution on the Quality of Banana Flour Kepok (Musa paradisiaca) Applied to Cookie Products. (Skripsi), Fakultas Teknologi Pertanian. Universitas Katolik Soegijapranata Semarang.