PRODUCTION OF MULTIPURPOSE FOOD FLOUR AS WHEAT SUBSTITUTION FROM ALTERNATIVE FLOUR COMBINATIONS

• Main Author: Septiani, Nadhira
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/69216
• Institution: Institut Teknologi Bandung

Wheat flour is a food product made from wheat seeds. These raw materials cannot be produced domestically, so import activities need to be carried out. It caused the number of wheat seed imports increased over time to meet the needs of national wheat flour production. In contrast to wheat, cassava is a food ingredient that can be produced domestically. Cassava can be processed into modified cassava flour (mocaf) through the fermentation process of lactic acid bacteria. Mocaf has the same nutritional content as flour. However, mocaf does not contain gluten. This results in mocaf not being able to replace the use of all wheat flour. Based on these problems, this study aims to determine the composition of mixed flour that can be used in the production of food products made from wheat with the highest production rate. These products are bread, noodles, and cookies. Mazaya and Teguh's research (2020) is the scope of this research. The composition of the mixed flour was determined through the hedonic test and the TPA test. Through these two tests, the product preference level and texture quality were determined to obtain the best-mixed flour. Through this research, it was found that the production of bread, noodles, and cookies can be done with mixed flour as it’s raw materials. The best-mixed flour composition (%w/w) with the ratio of wheat flour : mocaf : rice flour : maizena was 50:20:10:20 in the production of the three products. This mixed flour can be used as an alternative to wheat flour at a price of Rp. 26,690/kg during the flour crisis, up to a price of Rp. 25,000/kg.