The Effect Of Wheat Flour Substitution With Mocaf And Mung Bean Flour On The Organoleptic Characteristics And Chemical Composition Of White Bread

Putu Budi Andika (Universitas Sulawesi Tenggara)
Hastian Hastian (Universitas Sulawesi Tenggara)
Rustan Ari (Universitas Sulawesi Tenggara)
La Oge (Universitas Sulawesi Tenggara)
Ruksanan Ruksanan (Universitas Sulawesi Tenggara)

AGRONES: JOURNAL OF AGRICULTURE, AGRIBUSINESS WELFARE, TECHNOLOGI, HUMANITY, ENVIRONMENT, SOCIAL AND ECONOMY
Vol. 2 No. 2 (2026): July - September 2026 Edition

This study aimed to analyze the organoleptic characteristics and chemical properties of white bread substituted with mocaf (Modified Cassava Flour) and mung bean flour. Five formulations were evaluated: P0 (100% wheat flour), P1 (90% wheat flour + 5% mocaf + 5% mung bean flour), P2 (80% wheat flour + 10% mocaf + 10% mung bean flour), P3 (70% wheat flour + 15% mocaf + 15% mung bean flour), and P4 (60% wheat flour + 20% mocaf + 20% mung bean flour). Organoleptic evaluation was conducted using a five-point hedonic test involving 30 untrained panelists who assessed color, aroma, texture, and taste. Because the organoleptic data were ordinal and did not meet the normality assumption, the Kruskal–Wallis test was used at a 5% significance level, followed by the Mann–Whitney test for parameters showing significant differences. The best substitution treatment was determined based on the highest and most consistent acceptance across the organoleptic attributes and was subsequently subjected to laboratory analysis. P0 obtained the highest overall acceptance, while P1 was the most consistently accepted substitution treatment. P1 showed favorable acceptance for color (3.4), aroma (3.3), texture (3.2), and taste (3.3). Statistical analysis showed a significant effect of substitution on color (P < 0.05), while aroma (P > 0.05), texture (P > 0.05), and taste (P > 0.05) were not significantly affected. P1 was therefore selected as the best substitution formulation for chemical analysis. Laboratory results showed that P1 had a mean moisture content of 22.46% and protein content of 10.53%. The moisture content was below the maximum limit specified by the applicable Indonesian National Standard (SNI), while the protein content exceeded the reference value reported by the Directorate of Nutrition, Ministry of Health of the Republic of Indonesia. These findings indicate that P1 provides a favorable balance between sensory acceptance and protein content and has potential for further development as a white bread formulation using local flour resources.