Mocaf flour as an alternative ingredient: A study on batik-patterned cookies
The mocaf flour also known as modified cassava flour is flour that is modified by using microbial fermentation techniques. It has similar physical and chemical characteristics that could substitute wheat flour. This study aims to obtain the composition or formula in making batik – patterned cookies...
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| Format: | Article |
| Language: | English |
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UUMPRESS and Managed by STML
2020
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| Subjects: | |
| Online Access: | https://repo.uum.edu.my/id/eprint/28105/1/JTOM%2015%201%202020%2040%2049.pdf https://doi.org/10.32890/jtom2020.15.1.10260 |
| _version_ | 1825805750869426176 |
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| author | Nur Wahyuni, Nur Wahyuni Ab. Latif, Zahidah |
| author_facet | Nur Wahyuni, Nur Wahyuni Ab. Latif, Zahidah |
| author_sort | Nur Wahyuni, Nur Wahyuni |
| collection | UUM |
| description | The mocaf flour also known as modified cassava flour is flour that is modified by using
microbial fermentation techniques. It has similar physical and chemical characteristics that could substitute wheat flour. This study aims to obtain the composition or formula in making batik – patterned cookies as well as attaining public acceptance of the product. A series of four combinations of mocaf and wheat flour were formulated and an acceptance test was carried out on 30 panelists in Yogyakarta within August and
October 2019. The findings disclosed that the cookie sample X3 with the combination of 150 gram mocaf flour and 50 gram wheat flour had the highest value (M = color: 3.37; aroma: 3.13; texture: 3.20; and taste: 3.33). This study is the first to assess the acceptance rate of batik – patterned cookies using mocaf flour. The significant results deepen our understandings of the demand of the consumers in order to increase selling value thus indirectly promoting the batik motifs to the consumers. |
| first_indexed | 2024-07-04T06:37:21Z |
| format | Article |
| id | uum-28105 |
| institution | Universiti Utara Malaysia |
| language | English |
| last_indexed | 2024-07-04T06:37:21Z |
| publishDate | 2020 |
| publisher | UUMPRESS and Managed by STML |
| record_format | eprints |
| spelling | uum-281052021-01-26T04:10:47Z https://repo.uum.edu.my/id/eprint/28105/ Mocaf flour as an alternative ingredient: A study on batik-patterned cookies Nur Wahyuni, Nur Wahyuni Ab. Latif, Zahidah HD28 Management. Industrial Management The mocaf flour also known as modified cassava flour is flour that is modified by using microbial fermentation techniques. It has similar physical and chemical characteristics that could substitute wheat flour. This study aims to obtain the composition or formula in making batik – patterned cookies as well as attaining public acceptance of the product. A series of four combinations of mocaf and wheat flour were formulated and an acceptance test was carried out on 30 panelists in Yogyakarta within August and October 2019. The findings disclosed that the cookie sample X3 with the combination of 150 gram mocaf flour and 50 gram wheat flour had the highest value (M = color: 3.37; aroma: 3.13; texture: 3.20; and taste: 3.33). This study is the first to assess the acceptance rate of batik – patterned cookies using mocaf flour. The significant results deepen our understandings of the demand of the consumers in order to increase selling value thus indirectly promoting the batik motifs to the consumers. UUMPRESS and Managed by STML 2020 Article PeerReviewed application/pdf en https://repo.uum.edu.my/id/eprint/28105/1/JTOM%2015%201%202020%2040%2049.pdf Nur Wahyuni, Nur Wahyuni and Ab. Latif, Zahidah (2020) Mocaf flour as an alternative ingredient: A study on batik-patterned cookies. Journal of Technology and Operations Management (JTOM), 15 (1). pp. 40-49. ISSN 2590-4175 http://e-journal.uum.edu.my/index.php/jtom/article/view/10260 https://doi.org/10.32890/jtom2020.15.1.10260 https://doi.org/10.32890/jtom2020.15.1.10260 |
| spellingShingle | HD28 Management. Industrial Management Nur Wahyuni, Nur Wahyuni Ab. Latif, Zahidah Mocaf flour as an alternative ingredient: A study on batik-patterned cookies |
| title | Mocaf flour as an alternative ingredient: A study on batik-patterned cookies |
| title_full | Mocaf flour as an alternative ingredient: A study on batik-patterned cookies |
| title_fullStr | Mocaf flour as an alternative ingredient: A study on batik-patterned cookies |
| title_full_unstemmed | Mocaf flour as an alternative ingredient: A study on batik-patterned cookies |
| title_short | Mocaf flour as an alternative ingredient: A study on batik-patterned cookies |
| title_sort | mocaf flour as an alternative ingredient a study on batik patterned cookies |
| topic | HD28 Management. Industrial Management |
| url | https://repo.uum.edu.my/id/eprint/28105/1/JTOM%2015%201%202020%2040%2049.pdf https://doi.org/10.32890/jtom2020.15.1.10260 |
| work_keys_str_mv | AT nurwahyuninurwahyuni mocafflourasanalternativeingredientastudyonbatikpatternedcookies AT ablatifzahidah mocafflourasanalternativeingredientastudyonbatikpatternedcookies |