Milk sticks are one of the dairy products that are served in the form of snacks. One of the ingredients added in making milk sticks is wheat flour which has a high amylose content. It causes the resulting milk sticks to be less crunchy. It is necessary to substitute flour with low amylose content, namely mocaf (Modified Cassava Flour). This research objective was to determine the effect of mocaf on the level of crispness and organoleptic quality of milk sticks. Milk sticks was made in animal science laboratory UNISKA Kediri by adding different percentage of flour: P0 (100% wheat flour), P1 (90% wheat flour and 10% mocaf), P2 (80% wheat flour and 20% mocaf), P3 (70% wheat flour and 30% mocaf), and P4 (60% wheat flour and 40% mocaf) in six re...
The purpose of the research was to determine the effect of flour and mocaf ratio and also eggs co...
Mocaf (Modified Cassava Flour) was a product derived from fermented cassava flour. Mocaf has charact...
This study aims to determine the physical, chemical and organoleptic quality of pempek from various ...
Milk sticks are one of the dairy products that are served in the form of snacks. One of the ingredie...
Wheat flour is usually the main ingredients of majority of cookies. Despite its high consumption, ho...
The production of mocaf flour in MSME scale in South Kalimantan area was not feasible considered fro...
Proceedings of the International Conference on Science and Science Education August 2015, p. BC.118-...
Brownies are chocolate cakes that are very popular and liked by almost everyone. The main raw materi...
Brownies are wheat-based snack products that prefer by peoples. The need for wheat increased every y...
MOCAF can be made from various varieties of cassava with various time of fermentation. The by-produc...
Crackers are a type of snack that people of all ages like. They come in many different shapes and fl...
Modified cassava flour or mocaf is cassava flour which has been modified using the principle of lact...
Abstrak Kue pukis adalah kue tradisional Indonesia yang memiliki bentuk dan warna yang khas. Peneli...
Pentingnya konsumsi pangan yang beraneka ragam dan membiasakan mengkonsumsi bahan pangan lokal seja...
Kue semprong is one of the traditional Indonesian cakes made by baking using a special mold that is ...
The purpose of the research was to determine the effect of flour and mocaf ratio and also eggs co...
Mocaf (Modified Cassava Flour) was a product derived from fermented cassava flour. Mocaf has charact...
This study aims to determine the physical, chemical and organoleptic quality of pempek from various ...
Milk sticks are one of the dairy products that are served in the form of snacks. One of the ingredie...
Wheat flour is usually the main ingredients of majority of cookies. Despite its high consumption, ho...
The production of mocaf flour in MSME scale in South Kalimantan area was not feasible considered fro...
Proceedings of the International Conference on Science and Science Education August 2015, p. BC.118-...
Brownies are chocolate cakes that are very popular and liked by almost everyone. The main raw materi...
Brownies are wheat-based snack products that prefer by peoples. The need for wheat increased every y...
MOCAF can be made from various varieties of cassava with various time of fermentation. The by-produc...
Crackers are a type of snack that people of all ages like. They come in many different shapes and fl...
Modified cassava flour or mocaf is cassava flour which has been modified using the principle of lact...
Abstrak Kue pukis adalah kue tradisional Indonesia yang memiliki bentuk dan warna yang khas. Peneli...
Pentingnya konsumsi pangan yang beraneka ragam dan membiasakan mengkonsumsi bahan pangan lokal seja...
Kue semprong is one of the traditional Indonesian cakes made by baking using a special mold that is ...
The purpose of the research was to determine the effect of flour and mocaf ratio and also eggs co...
Mocaf (Modified Cassava Flour) was a product derived from fermented cassava flour. Mocaf has charact...
This study aims to determine the physical, chemical and organoleptic quality of pempek from various ...