The Comparative Effect of MOCAF (Modified Cassava Flour) and Corn (Zea mays L.) Flour on the Characteristics of Chiffon Cake

Abstract

MOCAF is the result of processing cassava flour by fermentation, so it has better physicochemical characteristics than cassava flour. Often used as a substitute for flour in food processing, but the protein content is low. The use of MOCAF to make cakes needs to be mixed with other flour, such as corn flour to increase the protein content of cakes. This study aims to determine the effect of a mixture of MOCAF and corn flour on the characteristics of the resulting chiffon cake. Observations were made on the physical, chemical, sensory, and microbiological properties. Based on the analysis of physical, chemical, and sensory tests (color, aroma, taste, and texture) chiffon cake with a ratio of 70% MOCAF and 30% corn flour was the best treatment with moisture content (32.96%), ash (1.31). %), protein (6.34%), fat (17.14%), carbohydrates (42.20%), fiber (2.64%), a ratio of chiffon cake (93.76%), swelling power (78, 82%), color (83.45oHue), hardness (4.25 N/Cm2), microbes (3.83 log CFU/g), and mold (2.46 log CFU/g).