Utilization of mocaf flour (modified cassava flour) for revitalization of the use tapioca flour in communities for empowering hulu-hilir human resources in wonogiri regency

Abstract

Mocaf flour is a flour made from cassava or cassava which is modified by using microbial fermentation techniques. Mocaf flour has characteristics that are good enough to substitute or replace 100% use of wheat flour. Compared with unfermented cassava flour or cassava flour, mocaf flour has a better quality, which is whiter and the cassava aroma is lost. In cassava flour products without fermentation or cassava, the color is less white (blackish brown) and often musty odor is very strong so that when applied to the product, the performance of the product is less attractive and there is still a distinctive aroma of cassava. This often makes the food processing industry which is made from cassava or cassava flour becomes less satisfied. The findings of modified cassava flour (mocaf) in which the characteristics of mocaf flour are whiter and the aroma of cassava has been lost so that substituting flour does not reduce the quality of the product if the proportion of its use is in accordance with the type of product.