Processing mocaf into pie susu with the addition of super food ‘spirulina’

Abstract

The purpose of this study was to obtain pie susu mocaf-spirulina products with local fruit varieties (pineapple and Balinese grapes). Mocaf (modified cassava flour) has characteristics similar to low protein flour and gluten free. Spirulina is a type of blue-green algae that is considered a super food because of its nutritional properties that are very good for health. The research method includes 1) experimental trials of the formula for mocaf spirulina pie susu, in the variation of the addition of spirulina to the formulation of mocaf pie susu 2) conduct an Organoleptic Test, with an instrument using the Visual Analog Score (VAS) for the Hedonic test (preference) 3) Perform an Organoleptic Test, with an instrument using VAS for the Hedonic Quality test (quality). The results showed: 1) obtained a pastry formulation (skin) of mocaf pie susu with the addition of 2.5 gr of spirulina (0.5% of the weight of the ingredients) ained mocaf pie susu formulation with the addition of 2.5gr spirulina to mocaf pie susu with pineapple and grape vla; 2) The level of preference for mocaf spirulina pie susu (pineapple vla and grape vla) is the color of the likes category, the texture of the likes, the aroma of the likes and the taste of the likes. 3) the quality level of mocaf spirulina pie susu (pineapple vla and grape vla) is greenish color, crunchy texture, pastry fragrant aroma and sweet taste.

Microalgae Proteins as Sustainable Ingredients in Novel Foods: Recent Developments and Challenges

“…Cassava products enriched with microalgae allowed the formulation of inexpensive gluten-free food products with an excellent nutritional profile. Successful outcomes were obtained with cassava doughnuts [ 116 ], cassava cakes [ 117 ], desserts [ 118 ], and noodles [ 119 ].…”

Cassava and Microalgae Use in the Food Industry: Challenges and Prospects

“…The fermentation procedure used to create modified cassava flour influenced the physical quality but not the protein content. The protein content of mocaf and cassava flour is 1.2% [22]. The use of Spirulina sp.…”

“…However, because of its low protein content, cassava necessitates the development of new methods of processing in order to improve its nutritional value and make it suitable for consumption as a food source in the fight against stunting. In order to From left to the right: Mocaf noodles (https://nasamie.co.id/En), pie [22], and stick enriched with Spirulina sp. (https://albitec.co.id/product/garmil-dari-stick-spirulina/).…”

“…Figure 1.From left to the right: Mocaf noodles (https://nasamie.co.id/En), pie[22], and stick enriched with Spirulina sp. (https://albitec.co.id/product/garmil-dari-stick-spirulina/).…”