RECEPTIVITY OF BUTTER COOKIES USING MOCAF (Modified Cassava Flour) SUBSTITUTION

Abstract

Cassava has an important role in supporting national food security. Cassava is a local staple food with high
productivity which increases steadily from year to year. Using post-harvest processing technology, cassava can be
processed into MOCAF (Modified Cassava Flour) which provides several advantages. MOCAF substitution can
be performed to diversify the products of processed cassava, one of which is butter cookies product. The objectives
of this study are 1) to investigate the effect of MOCAF substitution on receptivity to color, aroma, flavor and
texture of butter cookies. 2) to investigate the best butter cookies product with MOCAF substitution based on the
average score of panelist’s level of receptivity. This is an experimental research with 3 treatments of MOCAF
substitution level of 80% (X1), 90% (X2), and 100% (X3). Observation method through hedonic test is used in
data collection. The sample is assessed by 25 trained panelists. The results of hedonic test are analyzed using
Friedman test. When difference is found in the receptivity, the analysis process shall be continued with Wilcoxon
Signed Rank Test. The results indicate that: 1) MOCAF substitution affects butter cookies texture, but it does not
give significant effect to color, flavor and aroma of butter cookies and 2) The best butter cookies product based
on the average number of panelist’s receptivity is X3. X3 products are butter cookies with 100% MOCAF flour
substitution.