| Issue |
E3S Web of Conf.
Volume 373, 2023
ISEPROLOCAL 2022 - The 3rd International Seminar on Promoting Local Resources for Sustainable Agriculture and Development
|
|
|---|---|---|
| Article Number | 04025 | |
| Number of page(s) | 7 | |
| Section | Food Science and Agriculture Technology | |
| DOI | https://doi.org/10.1051/e3sconf/202337304025 | |
| Published online | 14 March 2023 | |
Cassava as a local material source for some types of food products
1 Universitas Pat Petulai, Coffee Science Program, Faculty of Agriculture, Curup, Bengkulu, Indonesia
2 Agricultural Technology Assessment Center (BPTP), East Java, Malang, Indonesia
3 National Research and Innovation Agency of The Republic of Indonesia (BRIN), Research Center for Technology and Food Processing, Research Organization for Agriculture and Food, Cibinong Sciences Center, Cibinong, Bogor, Indonesia
4 National Research and Innovation Agency of The Republic of Indonesia (BRIN), Research Center for Behavioral and Circular Economics, Cibinong Sciences Center, Cibinong, Bogor, Indonesia
5 National Research and Innovation Agency of The Republic of Indonesia (BRIN), Research Center for Horticulture and Plantation, Research Organization for Agriculture and Food, Cibinong Sciences Center, Cibinong, Bogor, Indonesia
* Corresponding author: itay001@brin.go.id
The issue of the threat of a world food crisis in 2023 requires all countries to be able to meet their food needs independently. Indonesia has a fairly high dependence on wheat because so far wheat is widely used by the Indonesian people as raw materials for various food products. The world food crisis can cause a spike in wheat prices and restrictions on wheat imports. This paper discussed the potential of cassava local food in replacing wheat in terms of the shelf life and variety of uses of cassava flour, and the nutritional value and preferences of cassava products. In this research, cassava was processed into an intermediate product, namely flour, and the finished product i.e., Brownies, Sponge Rolls, Pandan cookies, Choco cookies, Samiler, Rengginang. The results showed that cassava flour has the chemical characteristics of water content 10.745%, protein 0.2%, fat 0.36%, carbohydrates 88.605%, ash 0.09%, color dimensions with a value of a (red/green) = 1.4; b (yellow/blue) = 8.3; L (brightness) = 89.30. Cassava Products had higher protein were cake. Cassava products had higher carbohydrates were Samiler and Rengginang crackers. While cassava products with high fat were found in the cookies. The preference for fresh cassava products, namely samiler and rengginang, was higher than processed products made from cassava flour, namely brownies, roll cakes, pandan cookies and choco cookies.
© The Authors, published by EDP Sciences, 2023
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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