Abstract:
The demand of Indonesia for wheat flour is predicted to increase by at least 6% every year.
Whereas on the one hand, each region in Indonesia actually has the potential of local food that can
be used as a substitute staple food of rice and wheat flour, such as Modified Cassava Flour
(Mocaf). The objective of this study was to find out the best formulation in production of sweet
bread made from wheat flour substituted with Mocaf. Each treatment of the research was
conducted in three replications. Parameters observed were contents of moisture, ash, and sucrose
as well as leavening power, gelatinous filame nt, self life and organoleptic assessment of sweet
bread. The data obtained were analyzed by ANOVA and was continued with DNMRT test at 5%
level. Meanwhile the organoleptic data were analyzed by Friedman Test and data of gelatinous
filament, flavor and rancidity were presented by descriptive analysis. Results showed that
substitution of mocaf significantly influenced the levels of ash and sugar, leavening power and the
organoleptic assessment of sweet bread. In general, substitution of 30% mocaf had met the
Indonesian quality standard of sweet bread (SNI 01-3840-1995). In addition, the self life of sweet
bread in the treatment TM3 (wheat flour 70% and 30% mocaf) was similar to that of commercial
sweet bread.
