KARAKTERISTIK STIK DARI BERBAGAI RASIO TEPUNG MOCAF DAN TEPUNG TERIGU

Mohamad S. Ishak (E 28116352). "Characteristics of sticks from various ratios of mocaf flour and wheat flour" (Supervised by Dr.Ir Abdul Rahim, 2022).
Sticks is one of the snacks in the form of thin slices in the form of long flats made from wheat flour, tapioca flour, fat, eggs and water which are fried and have a savory taste and crunchy texture. This study aims to determine the characteristics of the best sticks from various ratios of mocaf flour and wheat flour as a dough material for making sticks and the level of preference of cassava mocaf flour sticks in the researcher. This research was conducted from May – July 2021 at the Agroindustry Laboratory, Faculty of Agriculture, Tadulako University in Palu City, Central Sulawesi. Parameters observed were water content, fat content, starch content, amylose content and organoleptic including color, aroma, texture and taste using the hedonic test of preference. This study used a completely randomized design (CRD) with 9 treatments and each treatment was repeated 3 times so that there were 27 trials. The results of the chemical analysis of mocaf sticks from the ANOVA analysis of variance and the DMRT follow-up test at 5% level showed a significantly different effect from each treatment, while the Organoleptic test showed no significant difference from each treatment.