DEVELOPMENT OF FERCAF BREAKFAST FOOD PRODUCT WITH EXTRUSION METHOD

• Main Author: Azzahra Pertiwi, Laurahoney
• Format: Final Project
• Language: Indonesia
• Online Access: https://digilib.itb.ac.id/gdl/view/75645
• Institution: Institut Teknologi Bandung

<p align="justify">The production of Fercaf (fermented cassava flour) is hindered due to the limited development of its processed products. This challenge arises from the absence of gluten in Fercaf, which plays a crucial role in providing strength to the product’s structure. This study aims to develop Fercaf-based breakfast food products using the extrusion method. A series of variations, including initial treatment of fercaf (pregelatinization), water content (16%, 18%, 20%), flour composition (Fercaf:corn starch:rice flour), and the addition of hydrocolloids (CMC, HPMC, XG), were conducted to optimize the formulation of Fercaf-based breakfast food products. The results of the physical analysis showed that the flour composition had a significant effect (p<0.05) on the Water Absorption Index (WAI), Water Solubility Index (WSI), rehydration time, milk stability, degree of expansion, and hardness. In this regard, the composition of 100% Fercaf exhibited the most optimal physical properties. Both the pregelatinization and non-pregelatinization treatments of Fercaf resulted in breakfast food products with similar tendencies, and the two treatments did not show significant differences (p>0.05) in the analysis of physical characteristics. The use of whey isolate protein effectively improved the texture of the breakfast food products. On the other hand, the addition of other binding agents, such as hydrocolloids, resulted in a decrease in texture quality and had no significant effect (p>0.05) on the analysis of physical characteristics. This study demonstrates that Fercaf holds significant potential as the main flour in the production of breakfast food products.