The Potential of Mocaf (Modified Cassava Flour) as Disaster Emergency Food

Pandin, Moses Glorino Rumambo; Waloejo, Christrijogo Sumartono; Sunyowati, Dina; Rizkyah, Isnaini

doi:10.1088/1755-1315/995/1/012006

Cited by 6 publications

(7 citation statements)

References 12 publications

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“…The binders used in food bars help form the bars and contribute to their low water activity (WA), which inhibits microbial growth and extends shelf life. The bar shape of food bars facilitates packaging and space-saving, making distribution more efficient (Amalia et al, 2022;Bemfeito et al, 2021;Dwijayanti, 2016;Pandin et al, 2022;Purnama et al, 2019).…”

Section: Food Bars As Emergency Foodmentioning

confidence: 99%

The Utilization Of Local Food Materials In Food Bars For Disaster Resilience Amidst Modern Transformation

Durry,

Prasetya,

Sahadewa

et al. 2024

Eduvest

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Indonesia is a country that is prone to natural disasters. Landslide disaster are the 3rd highest disaster intensitas in Indonesia that happened in 2020. According to data from the National Disaster Management Agency (BNPB), Indonesia experienced 12,254 disasters during the period 2015 to 2019. Various kinds of disasters such as floods, tsunamis, earthquakes, volcanic eruptions occur and usually have impacts that make it difficult for people to get aid, one of which is food. Providing emergency food easy to consume and contains high calories is important to do and to increase the nation's food security. The development of emergency food based on local products has been widely explored. Method The study is a literature review with the keywords food resilient, landslides, emergency food product, food bars in several databases such as proquest, science direct, pubmed, and google scholar.Result The study aimed to review food bars as food resilient using lokal food ingredients during landslide disaster.

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Section: Food Bars As Emergency Foodmentioning

confidence: 99%

The Utilization Of Local Food Materials In Food Bars For Disaster Resilience Amidst Modern Transformation

Durry,

Prasetya,

Sahadewa

et al. 2024

Eduvest

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“…These commodities hold promising prospects for substituting rice and can be processed into flour as a substitute for imported wheat flour [2]- [4]. Cassava can be processed into modified cassava flour (MOCAF), a fermented product with promising potential as a component in flour blends [5].…”

Section: Introductionmentioning

confidence: 99%

“…Despite its potential as a partial substitute for wheat flour, MOCAF can only partially replace wheat flour due to its high amylopectin content, which can impart a sticky texture to the final product [6]. Nevertheless, MOCAF can be effectively used in composite flours, combining multiple types of flour to make bakery products and pastries [5], [7]. Composite MOCAF flour can also be employed in producing wet noodles, as demonstrated in previous research conducted by [8]- [11], resulting in products that meet consumers' nutritional and textural expectations.…”

Section: Introductionmentioning

confidence: 99%

Characteristics of Wet Noodles from Mixed Flour (Wheat and MOCAF) and Butterfly Pea Flower Powder

Herlina,

Nashiroh,

Palupi

et al. 2024

Int. J. Adv. Sci. Eng. Inf. Technol.

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Modified cassava flour (MOCAF) is a potential ingredient that can be applied to various products, especially when combined with wheat flour. However, previous research has shown that the combination of MOCAF and wheat flour produces low-quality noodle products. Adding polyphenol compounds from butterfly pea flowers will improve wet noodles' functional and nutritional properties. This study aimed to determine the effect of adding butterfly pea flower powder on the wheat flour and MOCAF mixture and its characteristics in wet noodles with varying percentages of butterfly pea flower powder. The method used in this research is a laboratory experiment. In this study, adding butterfly pea powder was 1%, 2%, 3%, 4%, and 5%. Modified cassava flour characteristics studied included thermal, rheological, and functional properties. The results showed that the percentage of butterfly pea flower powder affected the rheological and thermal properties of the flour mixture. The addition of 5% butterfly pea flower powder was the best treatment, with a cooking shrinkage value of 1.97%, water absorption of 20.79%, chewiness of 9.81%, total polyphenols of 0.26 mg/g, antioxidant activity of 26.15%, level of preference for color 5.23, level of choice for aroma 4.97, level of choice for texture 3.97, level of choice for taste 4.8, and level of preference for overall 4.8. The use of butterfly pea flower powder in wheat flour and its application in wet noodles has been proven to improve functional properties and health benefits for consumers.

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“…Mocaf flour is made from fermented cassava flour. It was previously reviewed by Pandin et al [4]. Mocaf is a modified starch product that has undergone a biochemical process by fermentation.…”

Section: Introductionmentioning

confidence: 99%

Characteristic of Mocaf Noodles with Sago Flour Substitution (Metroxylon sago) and Addition of Latoh (Caulerpa lentillifera)

Wahjuningsih¹,

Haslina²,

Nazir³

et al. 2023

Int. J. Adv. Sci. Eng. Inf. Technol.

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Food can fulfill both functional needs that are beneficial for health and nutritional requirements. Using mocaf (modified cassava flour) has been studied to produce food-processed products with good sensory characteristics, such as dry noodles. Latoh, which is rich in phenolic content and antioxidant activity, can further enhance the functional properties of noodles in addition to serving as a binder. Additionally, the addition of sago starch can improve the texture of the noodles and serve as a source of dietary fiber. This study aimed to study the nutritional value and functional properties of mocaf noodles by adding sago starch and latoh. There were six formula with varying percentages of mocaf flour, including sago with a ratio of 60%:10% (M1), 50%:20% (M2), 40%:30% (M3), 30%:40% (M4), 20%:40% (M5), and 10%:60% (M6), each formula containing 2% latoh flour. The result showed that mocaf noodle contained ash content about 1.32-1,32%, protein content 3.9-4.37%, fat content 0.41-0.67%, carbohydrate content 82.39-83.43% and total calories 339-343 kcal/100g noodles. Formula M3 had higher antioxidant activity (6.6%) and total dietary fiber content (11,54%) compared to other samples. The resistant starch content of noodles ranged from 8.7-12.64% with starch digestibility ranging from 27.27-61.05%. In conclusion, incorporating 30% sago starch, 40% mocaf, and 2% latoh flour in a formula has been found to increase dietary fiber and decrease starch digestibility. This suggests that the formula has the potential to be developed as a functional food.

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The Potential of Mocaf (Modified Cassava Flour) as Disaster Emergency Food

Cited by 6 publications

References 12 publications

The Utilization Of Local Food Materials In Food Bars For Disaster Resilience Amidst Modern Transformation

The Utilization Of Local Food Materials In Food Bars For Disaster Resilience Amidst Modern Transformation

Characteristics of Wet Noodles from Mixed Flour (Wheat and MOCAF) and Butterfly Pea Flower Powder

Characteristic of Mocaf Noodles with Sago Flour Substitution (Metroxylon sago) and Addition of Latoh (Caulerpa lentillifera)

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