KARAKTERISTIK TEPUNG PREMIKS BERBAHAN MOCAF (MODIFIED CASSAVA FLOUR) DAN MAIZENA PADA PEMBUATAN COOKIES GREEN TEA

Abstract

The aims of this research are to determine the effect of formulation MOCAF and maize to the value of water content, water activity of premix flour and time of flour storage, the physiochemical and organoleptic characteristics of cookies, based on the best formulation. This research uses Random Design Complete (RAL) with two factors, the formulation of MOCAF and maize (100:0, 95:5, 90:10, 85:15, 80:20, 75:25, 70:30%) and time of storage (0, 1 and 2 weeks). The results showed that the formula of MOCAF and maize on the flour of premix cookies had a significant effect and resulted in the increase of the water content value, the water activity (premix flour), fracture, chroma, and lightness (cookies). The best treatment was obtained at the formulation 75% MOCAF: 25% maize with 2 weeks time stotage.