Substituting Wheat Flour with Mocaf Flour in Making Dry Cakes

Abstract

Mocaf flour is a carbohydrate source that can be used as a substitute for wheat flour, thus reducing dependence on wheat in making cookies. This study aims to determine the appropriate percentage of wheat flour substitution with Mocaf flour and its effect on the chemical and organoleptic properties of cookies. The method used was an experiment with a Completely Randomized Design (CRD) and a single-factor treatment with six levels, namely 0% mocaf flour substitution (control), 15%, 30%, 45%, 60%, and 75%. The results showed that the higher the percentage of wheat flour substitution with Mocaf flour, the lower the water content, while the starch and ash content tended to increase. The aroma, flavor, and color scores decreased, while the texture score increased. Substitution of wheat flour up to 75% produced cookies with good chemical and organoleptic properties.