Processing mocaf into pie susu with the addition of super food ‘spirulina’

Abstract

The purpose of this study was to obtain pie susu mocaf-spirulina products with local fruit varieties (pineapple and Balinese grapes). Mocaf (modified cassava flour) has characteristics similar to low protein flour and gluten free. Spirulina is a type of blue-green algae that is considered a super food because of its nutritional properties that are very good for health. The research method includes 1) experimental trials of the formula for mocaf spirulina pie susu, in the variation of the addition of spirulina to the formulation of mocaf pie susu 2) conduct an Organoleptic Test, with an instrument using the Visual Analog Score (VAS) for the Hedonic test (preference) 3) Perform an Organoleptic Test, with an instrument using VAS for the Hedonic Quality test (quality). The results showed: 1) obtained a pastry formulation (skin) of mocaf pie susu with the addition of 2.5 gr of spirulina (0.5% of the weight of the ingredients) ained mocaf pie susu formulation with the addition of 2.5gr spirulina to mocaf pie susu with pineapple and grape vla; 2) The level of preference for mocaf spirulina pie susu (pineapple vla and grape vla) is the color of the likes category, the texture of the likes, the aroma of the likes and the taste of the likes. 3) the quality level of mocaf spirulina pie susu (pineapple vla and grape vla) is greenish color, crunchy texture, pastry fragrant aroma and sweet taste.