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All Journal Multidiciplinary Output Research for Actual and International Issue (Morfai Journal)
Dewi Mariyanah
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EVALUATION OF PHYSICOCHEMICAL AND ORGANOLEPTIC PROPERTIES OF GLUTEN-FREE WHITE BREAD WITH VARIATIONS IN THE PROPORTIONS OF MOCAF FLOUR AND MUNG BEAN FLOUR Alfia Nur Rofida; Kejora Handarini; Bambang Sigit Sucahyo; Dewi Mariyanah
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 2 (2026): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.5281/zenodo.18811736

Abstract

Bread is a processed food product that is widely consumed as a substitute for rice or as a snack because of its popular taste in Indonesia. MOCAF (Modified Cassava Flour) is fermented cassava flour that has a smooth texture, white color, neutral aroma, and is gluten-free, while mung bean flour is a source of high vegetable protein (±22.9%) and is rich in vitamins and minerals so it has the potential to increase the nutritional value of processed food products. This study aims to determine the effect of the proportion of MOCAF flour and mung bean flour and to determine the best treatment on the physicochemical and organoleptic properties of gluten-free white bread. The study was conducted using a laboratory experimental method with a one-factor Completely Randomized Design (CRD) consisting of four treatments, namely P1 (100%:0%), P2 (85%:15%), P3 (80%:20%), and P4 (75%:25%), each with three replications. The parameters analyzed included swelling power as a physical property, water content , crude fiber, and protein as chemical properties, and color, taste, aroma, and texture as organoleptic properties. The results showed that treatment P2 produced the best characteristics with a protein content of 13.306%, fiber 2.436%, water content 37.546%, swelling power 1.726%, and an average organoleptic value of 3.2 (neutral). These results indicate that MOCAF flour and mung bean flour have the potential as alternative raw materials for gluten-free white bread based on local food.
THE EFFECT OF CASHEW NUT PUREE ON THE PHYSICOCHEMICAL AND ORGANOLEPTIC CHARACTERISTICS OF SOY MILK ICE CREAM FOR LACTOSE INTOLERANCE SUFFERERS Audry Azzahra Ikhsan; Kejora Handarini; Retnani Rahmiati; Dewi Mariyanah
Multidiciplinary Output Research For Actual and International Issue (MORFAI) Vol. 6 No. 3 (2026): Multidiciplinary Output Research For Actual and International Issue
Publisher : RADJA PUBLIKA

Show Abstract | Download Original | Original Source | Check in Google Scholar

Abstract

Soy milk ice cream is an alternative food product for those with lactose intolerance who cannot consume cow's milk. The addition of cashew nut puree increases the fat content and improves the texture of the ice cream, making it smoother and creamier. This study aims to determine the effect of variations in cashew nut puree concentration on the physicochemical and organoleptic properties of soy milk ice cream. This study used a laboratory experimental method with a completely randomized design (CRD) with one factor consisting of four treatment levels, namely the addition of cashew nut puree of 0%, 10%, 20%, and 30%, each with three replications . The parameters observed included physicochemical properties consisting of protein, fat, overrun, melting speed, total solids, and organoleptic tests (color, aroma, taste, and texture). The results showed that the addition of cashew nut puree had a significant effect (p <0.05) on the physicochemical and organoleptic properties of soy milk ice cream. The treatment with the addition of 30% cashew nut puree showed the highest values in protein, fat, and total solids levels, and produced a slower melting speed and a higher level of sensory acceptance compared to other treatments. Although the highest overrun value was obtained in the treatment with the addition of 20% cashew nut puree, increasing the concentration of cashew nut puree to 30% generally resulted in an increase in the physicochemical quality and organoleptic characteristics of non-dairy soy milk ice cream.
Co-Authors Alfia Nur Rofida Audry Azzahra Ikhsan Bambang Sigit Sucahyo Kejora Handarini Retnani Rahmiati