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php/icmahs Sensory Profiles and Chemical Properties of Biscuit Made from Mocaf and Tempe Flour Komang Adi Yudi Trisna S.
Badrut Tamam2*.
Nanak Antarini2 .
Suratiah3 1 Nutrition and Dietetics Study Program.
Nutrition Department.
Polytechnic of Health Denpasar 2 Nutrition Department.
Polytechnic of Health Denpasar 3 Nursing Department.
Polytechnic of Health Denpasar *Corresponding author: badruttamam_70@yahoo.
Article history Posted :
Reviewed :
Received :
2023-10-22
2023-10-20
2023-09-29
ABSTRACT
Background: Biscuit is a bakery product made from wheat flour with or without the addition of other foods.
The need for wheat flour in Indonesia is obtained by importing it in large quantities, so that alternative food ingredients are needed as a substitute for wheat flour.
Mocaf flour is known as an alternative cassava flour to replace wheat.
Mocaf flour has weaknesses when compared to wheat such as lower protein content, so the protein content in biscuits can be increased by adding other protein sources such as tempeh.
To make tempeh more preferable, a change in the form of tempeh is made into flour.
This study aims to determine the effect of the ratio of mocaf flour and tempeh flour on the characteristics of biscuits.
Methods: The type of research used is experimental research, using a completely randomized design with 5 treatments and 3 replications.
Results: The results showed that the difference in the ratio of mocaf flour to tempeh flour had a significant effect on organoleptic quality which included color, aroma, texture, taste, overall acceptability, aroma quality, texture quality, moisture content, fiber content, and protein content.
The best treatment from this study was P1 with .
% mocaf flour: 10% tempeh flou.
with color quality characteristics of 4.
, aroma 4.
, taste 4.
, texture 4.
, with aroma quality 2.
ot unpleasan.
, texture quality 2.
and overall acceptability 4.
85% water content, 8.
protein content and fiber 4.
Keywords: Mocaf Flour.
Tempeh Flour.
Organoleptic.
Nutritional Value Content
Komang Adi Yudi Trisna S, et all : Sensory Profiles and Chemical Properties of Biscuit Made from Mocaf and Tempe Flour
INTERNASIONAL CONFERENCE ON
MULTIDISCIPLINARY APPROACHES IN HEALTH SCIENCE
VOLUME 1 TAHUN 2023.
ISSN 3032-4408 (Onlin.
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php/icmahs INTRODUCTION Biscuit is dry bakery products produced through a dough baking process consisting of wheat flour and its substitutes, oil or fat, and can be added to other food ingredients and permitted food additives3.
Round, square and developments in various flavors and are very popular with the public.
However, there are still a few biscuits that have a high nutritional Until now, the need for wheat in Indonesia is met through imports in large Based on information from the Central Statistics Agency (BPS), in 2019 Indonesia imported up to 34,467 tons of wheat.
This number even increased by 2.
6 million tons compared to the previous year8.
Therefore, it is necessary to look for alternative food options that can function as substitutes or even substitute for wheat flour.
Indonesia has various types of local resources that are rich in nutrients that can replace wheat, such as cassava.
Mocaf flour is known as a substitute for wheat flour derived from cassava.
The word mocaf means modified cassava flour, which means it has different properties from ordinary cassava flour.
Mocaf has advantages over ordinary cassava flour, namely the color of the flour is whiter, the viscosity is higher, the rehydration is better and the cassava taste can be covered.
According to the Indonesian Food Composition Table .
, 100 g of mocaf flour 2 g of protein, 0.
6 g of fat, 85 g of carbohydrates, 6 g of dietary fiber, 1.
3 g of ash content and 11.
9 g of water.
In addition, mocaf flour does not contain gluten, and the high content of mocaf starch can be used as a substitute for wheat flour in making biscuits1.
Mocaf flour is safe for people with autism, also safe for people with hypercholesterolemia.
addition, mocaf contains phytoestrogens, hormones that play a role in preventing early menopause in women13.
Apart from these advantages, mocaf flour also has several disadvantages compared to wheat flour, for example the protein content of mocaf flour is 2%, while wheat flour is 8-13.
The protein content in biscuits can be increased by adding other protein sources such as tempeh.
Tempe is one of the most famous fermented foods in Indonesia.
The raw material for making tempe that is commonly used in Indonesia is soybean (Glycine max L).
Fermentation of soybeans into tempeh does not only involve Rhizopus but also other microorganisms such as yeast and lactic acid Tempe has various benefits such as antihypertensive, anti-diabetic, antioxidant and anti-cancer17.
Tempeh is in great demand by the general public because it is not only cheap, but also a source of protein which is nutritious and rich in essential amino acids, and is often seen as a substitute for meat and poultry5.
If you want to increase the popularity of tempe among the people, modifications can be made by changing its shape to tempeh flour which has various variations in color, shape, aroma, and taste.
The transformation of tempeh into tempeh flour makes it more durable because it undergoes drying which can reduce the water content to around 4-8%.
Thus, tempeh flour can be stored for months at room temperature11.
The nutritional content of tempeh flour per 100 g consists of 46 g of protein, 24.
7 g of fat, 19.
3 g of carbohydrates, 2.
5 g of fiber, 2.
3 g of ash, and 7.
g of water6.
Tempe flour can be stored for months at room temperature11.
Based on the results of research conducted by Oktaviana.
Hersoelistyorini and Nurhidajah, .
said that increasing the use of Komang Adi Yudi Trisna S, et all : Sensory Profiles and Chemical Properties of Biscuit Made from Mocaf and Tempe Flour
INTERNASIONAL CONFERENCE ON
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php/icmahs mocaf flour could reduce the dough's ability to expand and reduce the protein content in pastries, while the use of tempeh flour had a significant effect on the moisture, protein and fat content of mocaf cakes.
The results of research conducted by Retnaningsih et al.
selected the best biscuits with a ratio of mocaf flour and tempeh koro gude flour .
10%).
In research conducted by Kristanti et al.
that the best biscuit with a formulation ratio of 75% mocaf flour and 25% tempeh flour.
Based on this background, researcher is interested in conducting research on the effect of the ratio of mocaf flour and tempeh flour on the characteristics of biscuits.
METHOD
The type of research used in this study was experimental research, the design used was a randomized block design (RAK) with 5 treatments and 3 repetitions.
The samples analyzed were biscuits with different ratios of mocaf flour and tempeh flour.
This research was conducted at the Food Laboratory of the Nutrition Department Polytechnic of Health Denpasar which included product manufacture and organoleptic assessment.
This research was also conducted at the Food Analysis Laboratory.
Faculty of Agriculture.
Udayana University, to identify the water, protein and fiber content in The time of this research was carried out from December 2022 to March 2023.
RESULTS
Table 1.
The Average Value of Hedonic Test and Hedonic Quality Reception Quality Quality Whole Aroma Texture 4,16a 4,21a 4,44a 4,38a 2,92a 2,61a 4,12a 3,96b 4,31a 4,18b 2,39b 3,79b 3,83b 3,21a 2,81a 2,38b 3,52b 3,66b 3,69b 2,71b 2,32bc 3,37c 3,63c 3,63c 2,63b 2,21c Description: Different letters behind the mean indicate a significant difference (P>0.
Treatment Color Texture Aroma The average value of the organoleptic assessment of the color of the biscuits using mocaf flour and tempeh flour varied from 3.
16, indicating that the color of the biscuits was considered neutral to be liked.
P1 biscuits had the highest preference value of 4.
, while P5 biscuits had the lowest value of 3.
The higher the ratio of tempeh flour used, the lower the preference value for the color of the biscuits.
This indicates that the color of the biscuits is getting less favorable .
with increasing the ratio of tempeh flour.
Flavor Based on the results of the hedonic test on the texture of biscuits using mocaf flour and tempeh flour, the average organoleptic score was obtained between 3.
ery lik.
The use of tempe flour with a higher ratio causes the average value of biscuit texture to decrease.
Meanwhile, for texture quality, the average value of the hedonic test for biscuit texture quality ranged from 2.
21 to 2.
The higher the ratio of tempe flour, the harder the biscuits and the lower the ratio of tempe flour, the better the texture.
Komang Adi Yudi Trisna S, et all : Sensory Profiles and Chemical Properties of Biscuit Made from Mocaf and Tempe Flour
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php/icmahs The average value of the organoleptic assessment of the aroma of mocaf flour and tempeh flour biscuits ranged from 3.
63 to 4.
Biscuits P1 has the highest average preference value, namely 4.
and P5 has the lowest average preference value, namely 3.
While the average value of the hedonic quality test for the aroma of biscuits from mocaf flour and tempeh flour ranged from 2.
63 to 2.
Mocaf flour biscuits and tempeh flour P1 had the highest hedonic quality test average score of 92 and the lowest P5 was 2.
ot The average organoleptic rating for the taste of biscuits made from mocaf flour and tempeh flour ranged from 3.
46 to 4.
44, which means neutral to like.
P1 biscuits had the highest preference score of 4.
, while P5 had the lowest score of 3.
The higher the tempeh flour ratio, the biscuit taste score decreased, indicating that the preference score decreased and the taste was increasingly disliked .
The overall organoleptic assessment of biscuits using mocaf flour and tempeh flour with different treatments has an average value 63 to 4.
Table 2.
Objective Analysis Average Score Average Value of Objective Analysis of Biscuits Treatment Water Proteins Fiber 85A0.
15A0.
87A0.
09A0.
56A0.
62A0.
53A0.
46A0.
44A0.
78A0.
83A0.
55A0.
84A0.
27A0.
22A0.
Description: Different letters behind the mean indicate a significant difference (P>0.
Water content Protein Content The first treatment had a moisture The average value obtained for mocaf content of 2.
85%, the second treatment was flour biscuits and tempeh flour with the first 09%, the third treatment was 3.
53%, the treatment containing a protein content of fourth treatment was 3.
79%, and the last 16%, the second treatment containing a treatment had a moisture content of 3.
The protein content of 8.
57%, the third treatment analysis showed that the lowest water content having a protein content of 10.
47%, the fourth was found in mocaf flour and tempeh flour treatment containing protein of 10.
84%, and the biscuits in the first treatment, which was 2.
fifth or last treatment has a protein content of Meanwhile, the highest water content was The results of the analysis of protein found in biscuits in the fifth treatment with a content showed that mocaf flour and tempeh moisture content of 3.
flour biscuits had the lowest protein content in Komang Adi Yudi Trisna S, et all : Sensory Profiles and Chemical Properties of Biscuit Made from Mocaf and Tempe Flour
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php/icmahs the first treatment of 8.
16% and the highest The higher the ratio of tempe flour, the protein content in the fifth treatment biscuits of color of the biscuit becomes brown.
The results of this study corroborate the analysis of the color Fiber Content properties of biscuits, with an increase in the The first treatment had a fiber content proportion of tempeh flour indicating a shift 87%, the second treatment had a fiber towards a darker color .
In line with the content of 3.
63%, and the third treatment had a findings of Hidayah and Anna .
, the more fiber content of 3, 45% mocaf flour biscuits and tempeh flour was substituted, the color of the 45% tempeh flour.
The fiber content of the goyang flowers became browner and less treatment was 3.
55% and the fifth or final attractive to the panelists.
treatment fiber content was 3.
Analysis of The browning process of mocaf flour fiber content showed that the lowest fiber biscuits and tempeh flour becomes brown due to content was found in mocaf flour and tempeh the Maillard reaction during baking.
The Maillard flour biscuits in the 5th treatment, which was reaction is a non-enzymatic browning caused by 22%, and the highest in the 1st treatment, the high-temperature catalytic reaction of which was 4.
carbohydrates and proteins in foods, and the Maillard reaction plays an important role in the DISCUSSION browning of biscuits7.
Sensory Profiles Texture From the results of subjective analysis Based on the average panelist hedonic using analysis of variance, differences in the test on acceptable biscuit texture levels, as well comparison of mocaf flour and tempeh flour in as hedonic texture tests and hedonic texture biscuits have a significant effect on color, aroma, quality tests with different proportions of mocaf taste, texture, overall acceptability, aroma flour and tempeh flour, biscuits treated with P1 quality, and texture quality.
got the highest score.
The higher the percentage Color of tempeh flour, the higher the hardness value of Based on the least significant difference the biscuits, while the lower the brittleness of test (BNT), there were significant differences the biscuits.
This is due to the low swelling power between the several treatments, depending on of the biscuits, which hardens the texture of the panelist preference.
The color of the biscuit is The texture of the biscuit is influenced dominated by the yellow color of the tempeh
by the starch in mocaf flour which consists of Komang Adi Yudi Trisna S, et all : Sensory Profiles and Chemical Properties of Biscuit Made from Mocaf and Tempe Flour
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php/icmahs amylose and amylopectin.
The more mocaf flour highest score was in the P1 treatment.
Based on starch molecules, the better the ability to absorb the Least Significant Difference (BNT) test, there When the drying process is carried out, were significant differences in taste in several the binding capacity of the product's water treatments, depending on the preference of the molecules is small, as well as the structure of the The higher the ratio of tempe flour, the become more crunchy16.
more specific the taste of tempe.
The taste of the The crunchy texture of mocaf flour and resulting mocaf flour and tempeh flour can be tempeh flour biscuits is also influenced by other affected by the off-flavor caused by the tempeh ingredients such as sugar, margarine, baking flour used to make the biscuits.
Ginting, powder and eggs.
Sugar not only gives a sweet Meriahta and Manurung .
stated that an taste, but also helps to ripen and soften the unpleasant odor is produced by the enzyme cellular structure of the biscuit, serves to form uniform cells in the fruit pulp and gives it a soft hydrolyzes soybean fat to produce compounds belonging to the hexanal and hexasol groups Flavor which give rise to a foul odor.
The Based on the least significant difference According to research by Elviena's (BNT) test, several treatments had significant .
regarding the quality of biscuits made differences in taste according to the preference from a combination of sorghum and tempeh of the panelists.
Biscuits in the P1 treatment flour, bleaching tempeh flour can remove the were the most preferred flavors of mocaf flour unpleasant odor attached to tempeh, so that the and tempeh flour biscuits by the panelists.
biscuits produced do not have a distinctive taste.
Because the higher the ratio of tempeh flour, the The blanching process aims to kill Rhizopus mold higher the typical tempeh flavor that is and deactivate enzymes so as not to stimulate generated and masks the savory taste of metabolic changes that cause discoloration and The taste of the biscuit is also the appearance of an unpleasant odor12.
In this influenced by several other ingredients such as study, a blanching process was carried out to milk, sugar, eggs and mocaf flour.
reduce the off-flavor of tempe flour which was Aroma realized by steaming at 100AC for 15 minutes Based on the hedonic test, the average taste tolerance of mocaf flour biscuits and before drying in the oven.
Overall acceptance tempeh flour by the panelists who achieved the Komang Adi Yudi Trisna S, et all : Sensory Profiles and Chemical Properties of Biscuit Made from Mocaf and Tempe Flour
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php/icmahs Assessment of color, taste, aroma, and The water content in 100 grams of texture is an aspect contained in the overall mocaf flour is 11.
9 grams and the water content The overall suitability of the subjects in 100 grams of tempe flour is 7.
7 grams.
with the most preferred biscuits in terms of Protein Content color, aroma, taste and texture was the P1 Biscuits with P5 treatment had the treatment, with a hedonic score of 4.
Based highest protein content of 13.
28%, while biscuits on the significant difference test (BNT), each with P1 treatment had the lowest protein treatment has a significant difference in overall content of 8.
The increase in the protein acceptance according to the preferences of the content of biscuits was due to the higher protein test subjects.
Treatments P2.
P3.
P4, and P5 were content of tempe flour, which contained 18.
still acceptable to the panelists with hedonic 8% fat.
39% carbohydrates.
scores of 4.
18, 4.
08, 3.
76 and 3.
38% ash (Schakel et al.
, 2.
Tempe Chemical Characteristics protein content increased after the drying Water content process due to loss of water content.
The protein Mocaf flour biscuits and tempe flour content of tempeh flour ranges from 46% to water content ranges from 2.
85% - 3.
The 18%3.
The protein in tempe flour comes from difference in the results of the moisture content Soybean contains 36.
9% protein7.
All in the biscuits is caused by the difference in the the biscuits tested met the quality requirements ratio of mocaf flour and tempeh flour and the of SNI 2973-2011 biscuits, namely a minimum high temperature during baking.
Based on the protein content of 5%.
biscuit quality requirements (SNI), the maximum Fiber Content moisture content is 5%.
In this study, biscuits The highest fiber content in mocaf flour met the quality requirements for biscuits with and tempeh flour biscuits was in treatment P1 the highest moisture content of mocaf flour and which was 4.
87%, while the lowest fiber content tempe flour in treatment P5 or the last was in treatment P5 which was 3.
This treatment of 3.
84%, and the lowest moisture shows that the higher the content of mocaf flour, content in the first treatment was found to be the higher the fiber content of the biscuits.
This is influenced by the main ingredients, namely percentage of tempeh flour used in making mocaf flour and tempeh flour.
The higher the biscuits is higher so that the protein content is percentage of tempeh flour, the lower the fiber
higher, because protein has the ability to bind
content in the biscuits because tempeh flour has This Komang Adi Yudi Trisna S, et all : Sensory Profiles and Chemical Properties of Biscuit Made from Mocaf and Tempe Flour
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php/icmahs lower fiber than mocaf flour so that it affects the Standard (SNI) with a moisture content of biscuit fiber.
According to the Indonesian Food 85% - 3.
84%, a protein content of the Composition Table .
, the fiber content of resulting biscuits of 8.
16% - 13.
28%, and the mocaf flour in 100 grams is 6 grams, while the fiber content produced by the biscuits is fiber content of tempeh flour in 100 grams is 2.
87% - 3.
Biscuit quality requirements for fiber Based on the overall acceptance of mocaf content do not exist, this shows that the fiber flour biscuits and tempe flour with the most content is 4.
87 g in the best treatment, namely P1 with a ratio of 90% mocaf flour and 10% namely in treatment P1 with a ratio of 90% tempeh flour which is one of the advantages of mocaf flour: 10% tempeh flour with this tempeh mocaf biscuit.
characteristics of color, taste, aroma.
CONCLUSION(S) texture and overall acceptance.
One recipe Based on the research results, data produces 35 biscuits weighing 4 grams each.
analysis and discussion described, it can be The nutritional content of 1 portion .
concluded that:
of P1 biscuits is 8.
16 grams protein.
Biscuits with different ratios of mocaf flour 87 grams fiber.
According to the RDA, and tempeh flour had a significant effect on adults, especially women aged 19-29 years, organoleptic tests including color, aroma, need 2250 kcal of energy, 60 grams of taste, texture, overall acceptability, aroma protein and 32 grams of fiber.
So that mocaf quality test, and texture quality test.
flour and tempeh flour biscuits can meet The results of subjective analysis of mocaf 44% of protein needs, and 6.
08% of fiber flour biscuits and tempeh flour produced needs for snacks in a day (AKG, 2.
were color levels 3.
37 Ae 4.
eutral-lik.
, 63 - 4.
, taste 3.
46 Ae 4.
eutral -lik.
, texture 3.
49 - 4.
, overall acceptance rate 3.
63 - 4.
Conflict of Interest We all authors declare that there is no conflict of interest from this research activity.
, aroma quality test 2.
63 - 2.
ot unpleasan.
, and aroma test texture quality 21 - 2.
lightly crunchy - crunch.
The resulting mocaf flour and tempeh flour Acknowledgment We would like to express our thanks to all parties who helped with this research.
biscuits have met the Indonesian National Komang Adi Yudi Trisna S, et all : Sensory Profiles and Chemical Properties of Biscuit Made from Mocaf and Tempe Flour
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php/icmahs REFERENCES