Characteristics and consumer acceptance of product based on modified cassava flour (mocaf) produced by SME in Gunungkidul. Issue 1 (March 2020)

• Record Type: Journal Article
• Authors: Khasanah, Y; Nurhayati, R; Ariani, D; Kurniadi, M
• Is Part Of: IOP conference series. Volume 462:Issue 1(2020)
• Publication Date: 2020-03
• Subjects: Earth sciences -- Periodicals; Environmental sciences -- Congresses; Environmental sciences -- Periodicals; 550.5
• DOI: 10.1088/1755-1315/462/1/012027
• Languages: English
• ISSNs: 1755-1307

Abstract

Abstract: This study aimed to characterize of mocaf and products prepare from mocaf and their consumer acceptance. Proximate (water, ash, protein, fat and carbohydrate) were analysed for mocaf flour and heir derived products (kembang goyang and kue lipat ). Consumer acceptance was analyzed using hedonic test for taste, flavour, crispiness, softness and overall using untrained panelist (80 people). Mocaf was produced by Unit Pelaksanaan Produksi Cassava - Badan Keswadayaan masyarakat (UPP BKM) in Rongkop, Gunungkidul and mocaf-based products by Kelompok Wanita Tani (KWT). The results showed that mocaf flour produced accordance with Indonesian standards (SNI) and could be used to prepare Kembang Goyang and Kue Lipat. Kembang goyang was well accepted by consumer for taste (3, 43 out of 5), flavor (3, 35 out of 5), crispiness (3, 46 out of 5), softness (3, 39 out of 5) and overall (2, 09 out of 5); for kue lipat taste (3, 21 out of 5), flavor (3, 20 out of 5), crispiness (3, 36 out of 5), softness (3, 23 out of 5) and overall (3, 50 out of 5).