Analysis of Mocaf Substitution Capability to Wheat Flour and Its Business Feasibility

Firdaus, Muhammad Riza and Anisah, Hastin Umi and Widyarfendhi, Widyarfendhi and Wandary, Wimby (2013) Analysis of Mocaf Substitution Capability to Wheat Flour and Its Business Feasibility. In: Konferensi Antar Universitas Se-Borneo Kalimantan, 19-21 November, Institut Pengajian Asia Timur, Universiti Malaysia Sarawak.

Paper kaboka 7Mocaf.pdf

Download (62Kb) | Preview
Sertifikat kaboka.pdf

Download (1008Kb) | Preview
Text (ImageMagick conversion from other to application/pdf)

Download (1360Kb) | Preview


The increasing consumption of wheat flour-based food in Indonesia in the last several decades raises the import of wheat. The limited capacity of wheat production in fulfilling national needs creates continuous deficit which can burden the national spending. Advanced study is needed to solve the deficit of this basic need, especially through the developing of flour made of modified cassava as a substitution to wheat flour. The substitution capability of modified cassava flour (Mocaf) which is prepared to replace the wheat flour is tested by using experiment technique and literature review. Using the various proportion scheme of mocaf, the products produced from experiment should be similar with their counterparts in terms of taste, flavor, texture, and color. The study resulted from the experiment shows that mocaf has a substantial capability in substituting wheat flour. Hence, it is feasible to develop mocaf-based product industry in concern with cost reduction.

Item Type: Conference or Workshop Item (Paper)
Subjects: H Social Sciences > HB Economic Theory
Divisions: Fakultas Ekonomi > Manajemen
Depositing User: Mr Arief Mirathan
Date Deposited: 27 Dec 2013 19:17
Last Modified: 27 Dec 2013 19:17

Actions (login required)

View Item View Item