ANALISIS TEKNOLOGI PENGEMBANGAN PRODUK PANGAN PENGGANTI TERIGU MENGGUNAKAN Modified Cassava Flour (MOCAF) DI WILAYAH KABUPATEN BANYUMAS, JAWA TENGAH
DOI:
https://doi.org/10.51852/jaa.v4i1.408Keywords:
mocaf, wheat, technology, systems, banyumasAbstract
Modified Cassava Flour (MOCAF) is flour with modified starch content from cassava whose quality has been tested to substitute products derived from flour. The opportunity to use MOCAF as a substitute for flour in Banyumas Regency is very high because the manufacturing process technology is simple, and the number of flour processed product industries in the Banyumas Regency is huge. The purpose of this research is to conduct a feasibility study to determine the appropriate technology in the process of making a Lactic Acid Bacteria starter for MOCAF and to determine the appropriate technology in the storage process of cassava raw materials, the chopping process and fermentation of cassava. The process of assessing the feasibility of technology is carried out using the Systems Approach method using a production systems approach. The results of the study indicate that the MOCAF processing stage includes the preparation stage of making a starter, preparation and storage of cassava raw materials, chopping process, and fermentation process. The Banyumas community can implement the development of MOCAF because the use of technology is user-friendly.
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Modified Cassava Flour (MOCAF) merupakan tepung dengan kandungan pati termodifikasi dari Singkong yang kualitasnya sudah teruji untuk mensubtitusi produk turunan dari terigu. Peluang pemanfaatan MOCAF sebagai pengganti terigu di Kabupaten Banyumas sangat tinggi, karena teknologi proses pembuatannya sederhana dan jumlah industri produk olahan terigu di Kabupaten Banyumas sangat banyak. Tujuan penelitian ini melakukan studi kelayakan untuk menentukan teknologi yang tepat dalam proses pembuatan starter Bakteri Asam Laktat untuk MOCAF dan dapat menentukan teknologi yang tepat dalam proses penyimpanan bahan baku singkong, proses pencacahan dan fermentasi singkong. Proses penentuan kelayakan teknologi dilakukan menggunakan metode Systems Approach dengan menggunakan proses pendekatan sistem produksi. Hasil pengkajian menunjukkan bahwa proses pengolahan MOCAF dari tahap persiapan pembuatan stater, penyiapan dan penyimpanan bahan baku singkong, proses pencacahan, dan proses fermentasi. Pengembangan MOCAF dapat diimplentasikan oleh masyarakat Banyumas karena penggunaan teknologinya sangat sederhana
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