THE EFFECT OF THE RATIO MOCAF (Modified Cassava Flour) AND KOMAK BEAN FLOUR ON THE PHYSICAL-CHEMICAL AND ORGANOLEPTIC PROPERTIES OF STEAMED BROWNIES

Abstract

This study aims to examine the impact of the ratio of mocaf flour to komak bean flour on the physical (texture), chemical (moisture, ash, protein, antioxidant), and organoleptic (color, taste, aroma, texture) properties of steamed brownies. Using a Randomized Complete Block Design (RCBD) with a single factor experiment, the study tested six different ratios: P0 (100% mocaf: 0% komak), P1 (90%:10%), P2 (80%:20%), P3 (70%:30%), P4 (60%:40%), and P5 (50%:50%). Data were analyzed using variance analysis at a 5% significance level with Co-stat software, followed by Honest Significant Difference (HSD) tests for significant differences. Results revealed that the ratio of mocaf to komak bean flour significantly affected moisture content, ash content, protein content, antioxidant activity, texture, aroma, and color of the brownies. However, it did not significantly impact texture (N), color, taste, or aroma based on hedonic and scoring tests. The best formulation was P5 (50% mocaf:50% komak bean flour), which yielded a moisture content of 24.91%, ash content of 2.11%, protein content of 7.73%, antioxidant activity of 43.34%, a texture of 15.89 N, and was preferred by panelists in terms of color, taste, aroma, and texture.