Tepung mocaf

MOCAF is a product of flour from cassava Manihot esculenta Crantz is processed by the principle of modifying the cells in thefermentation of cassava that has a whiter color than ordinary cassava flour and neutral flavor. See more popular or the latest prezis. Present to your audience.

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A test of the flavor, color, aroma and texture of the biscuits showed that the addition of g Mocafflour more preferable. In effort to increase its consumption, duck meat is made into sausage. Organoleptic testwas conducted on 20 semi-trained panelists and analyzed deskkriptif. This study aims to investigate the characteristics of duck sausage with filler variation mocaf and sweet potato flour to wheat flour including chemical properties moisture content, protein, and fatemulsion stability, and sensory properties preference test and different test.

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Tepung mocaf in English with contextual examples

This study has four treatment that the comparison composition between flour andMocafflour ie g flour and 0 g Mocaf flour, 75 g flour and 25 g Mocaf flour, 25 g flour and 75 gMocaf flour, 0 g of tepunt and g Mocaf flour. More presentations by Aldika Rahafiantara Tugas Akhir ku.

Download full text Bahasa Indonesia, 10 pages. A firewall is blocking access to Prezi content.


Copy code to clipboard. Present to your audience Start remote presentation. Do you tpung want to delete this prezi? The dominance of wheat flour in the national food source map is very alarming.

Agropolitan is an open access journal published by the Faculty of Agriculture, Universitas Ichsan MOCAF is a product of flour from cassava Manihot esculenta Crantz is processed by the principle of modifying the cells in thefermentation of cassava that has a whiter color than ordinary cassava flour and neutral flavor.

Parameters measured were moisture content, ash content and protein content, and organoleptic test on the texture, flavor, color and aroma of biscuits. Areception level brownies that include color, texture, flavor, aroma, mlcaf consistency of thebrownies tepungMOCAF above the level of preference of wheat flour brownies.

Pengaruh Pencampuran Tepung Mocaf (Modified Cassava Flour) T by Aldika Rahafiantara on Prezi

This study aims to determine the level of preference and quality of the flour andflour-based brownies are fortified mocaf tepunf from egg shells.

Shell eggs is one of the calcium-containing waste is quite high, so it can be used as fortifikan ongroceries. The purpose of research is to determine the effect of tepunb Mocaf towards quality biscuits and determine the level acceptance of the panelists on the biscuits with the addition ofMocaf flour.

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Duck is one of protein source that is still lack of utilization due to its high level of fat and its fishy odor. Full text not available from this repository. Tpung more popular or the latest prezis. Send link to edit together this prezi using Prezi Meeting learn more: Imports ofwheat which amounts to millions of tons annually broad impact that caused the Indonesiannation has no longer self-sufficiency in food.

Pengaruh Penambahan Tepung Mocaf terhadap Kualitas Produk Biskuit

Blanching treatment of duck meat done at a certain time and temperature can reduce the fat content and fishy odor.

These results indicate that tepun water content of biscuits increasealong with the increasing of Mocafflour in the biscuits production, while the protein content and ash content decreased along with the increasing of Mocaf flour.

Mocaf flour is flour derived from cassava which has come throughfermentation process. Add a personal note: Present to your audience. Meikawati, Wulandari Suyanto, Agus. View original from www. Please log in to add your comment. This study used completely randomized mocar RAL. In different test, mocaf flour and sweet potato flour tends to reduce the fishy odor and sausage elasticity.

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