Nur Wahyuni, Nur Wahyuni and Ab. Latif, Zahidah (2020) Mocaf flour as an alternative ingredient: A study on batik-patterned cookies. Journal of Technology and Operations Management (JTOM), 15 (1). pp. 40-49. ISSN 2590-4175

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Abstract

The mocaf flour also known as modified cassava flour is flour that is modified by using microbial fermentation techniques. It has similar physical and chemical characteristics that could substitute wheat flour. This study aims to obtain the composition or formula in making batik – patterned cookies as well as attaining public acceptance of the product. A series of four combinations of mocaf and wheat flour were formulated and an acceptance test was carried out on 30 panelists in Yogyakarta within August and October 2019. The findings disclosed that the cookie sample X3 with the combination of 150 gram mocaf flour and 50 gram wheat flour had the highest value (M = color: 3.37; aroma: 3.13; texture: 3.20; and taste: 3.33). This study is the first to assess the acceptance rate of batik – patterned cookies using mocaf flour. The significant results deepen our understandings of the demand of the consumers in order to increase selling value thus indirectly promoting the batik motifs to the consumers.

Item Type:	Article
Uncontrolled Keywords:	Mocaf flour, modified cassava flour, batik, batik – patterned cookies,formulation
Subjects:	H Social Sciences > HD Industries. Land use. Labor > HD28 Management. Industrial Management
Divisions:	School of Technology Management & Logistics
Depositing User:	Mrs. Norazmilah Yaakub
Date Deposited:	26 Jan 2021 04:10
Last Modified:	26 Jan 2021 04:10
URI:	https://repo.uum.edu.my/id/eprint/28105

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