Analisis Perbandingan Karakteristik Fisik Tepung Terigu, Tepung Tapioka, dan Tepung Mocaf Nuflour sebagai Upaya Peningkatan Kualitas Tepung MOCAF di Masyarakat

Abstract

Development of MOCAF flour up to now has been quite fast, but the level of public acceptance of MOCAF flour as a substitute for using wheat flour and tapioca is not high. Based on this, the comparative analysis of the physical characteristics of wheat flour, tapioca flour and MOCAF Nuflour flour is very important to carry out, with the aim of the physical characteristics of wheat flour and tapioca flour can be used as a reference in making MOCAF flour to match the flour to be substituted in the food processing process. The analytical method used was density testing and elastic modulus measurement for each type of flour. Based on the results of the research, it was found that the density of flour from the highest was wheat flour (0.525 g/m³), tapioca flour (0.506 g/m³) and mocaf flour (NuFlour) (0.345 g/m³). Whereas for solid density, the highest yields were obtained, namely wheat flour (0.875 g/m³), tapioca flour (0.714 g/m³), and finally mocaf flour (NuFlour) (0.525 g/m³).