Cassava as a local material source for some types of food products

. 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.


Introduction
So far, Indonesia has become one of the largest wheat-importing countries.Wheat derivatives, namely wheat flour, have become a lifestyle in the world of food in Indonesia.Wheat flour is very colorful in various types of processed products in Indonesia and in other countries [1].The Covid-19 virus pandemic that has been going on since 2019 and is still on standby until 2023 has the potential to create a domino effect in the form of a world food crisis.Under these conditions, the fulfillment of food needs from local food sources will provide great support to a country's food security [2][3][4].
Cassava (Monihot esculenta Crantz.L) has advantages as a food source of energy because it has a high calorie content.There are also varieties of cassava that have a high content of vitamin A [3]. Indonesia is the third largest producer of cassava after Brazil and Thailand.Cassava planting areas are evenly distributed throughout Indonesia.According to BPS [5] in 2015 the highest cassava production reached 7.387.084Ton, and the average production per year reached 9 tons, found in Lampung province.However, Cassava has high water content [6], short shelf life, contains high HCN and bulky.These characteristics become obstacles for storage and transportation.This can be overcome through processing cassava into finished and semi-finished products (intermediate product), so that cassava has flexibility in storage, consumption and distribution.
Previously, many studies have been carried out aimed at obtaining the diversity of cassava-based products [7][8][9].Thus, to optimize the use of cassava in various types of products, a study was conducted on the potential of fresh cassava or cassava flour as the main raw material (replacing other ingredients), reviewed based on chemical properties and respondents' preferences.

Material and methods
The study was carried out for 6 months.Cassava used as a raw material in processing is a glutinous variety.The study used a randomized design complete with a variety of processed products as a treatment.Cassava is processed into an intermediate product, namely flour through the stages of stripping, washing, slicing, drying using an oven, grinding, sifting, and packaging.Cassava is processed into finished products consisting of 1) Brownies, 2) Sponge Rolls, 3) Pandan cookies, 4) Choco cookies, 5) Samiler, and 6) Rengginang.All processed products use cassava as the main raw material and are added with complementary ingredients such as eggs, butter, sugar, salt, chocolate powder, dark chocolate compound, sweetened condensed milk, emulsifier, jam, baking soda, pandan paste, Choco chips, garlic, leeks.
Flour quality characterization was conducted by laboratory testing based on the SNI 01-2997-1996 parameters (ie, water content, protein, fat, carbohydrate, ash, starch, brightness, crude fiber, cyanide acid, degree of fineness), yield, and shelf life at room temperature.While, the final product quality characterization was conducted by laboratory testing based on proximate parameters (ie, water content, protein, fat, carbohydrate, ash).The final product was also conducted by preference testing.The data was analyzed using the one-way ANOVA, followed by Duncan Multiple range test.The results of the study then complemented by references and related secondary data.

Characteristics of cassava flour and modified cassava flour
The processing of cassava into flour can be done by 2 methods, namely without fermentation (hereinafter referred to as cassava flour) and through the fermentation stage (hereinafter referred to as modified cassava flour or modified cassava) [10][11][12].Many studies were conducted to improve nutritional value, digestibility, shelf life, overall quality, and preference for cassava flour [1-3, 9, 12-14].Soaking and fermentation serve to increase the degree of whiteness, lower HCN and increase yield [9,15].Table 1 shows the chemical and physical characteristics of cassava flour and modified cassava flour, as well as an evaluation based on SNI 01-2997-1996 on cassava flour [16].** [11] According to SNI, the moisture content of cassava flour is a maximum of 12%.Based on this reference, the moisture content of cassava flour and modified cassava flour according to SNI is lower than 12% [16].At the moisture content according to standards, modified cassava flour can be stored for 3-4 months [10].With the right moisture content of the material, the application of packaging techniques can achieve optimal shelf life [12].
In Table 1, that the protein and fat content in modified cassava flour is higher than that of cassava flour.This is thought to be because the fermentation process serves to help the breaking of macromolecular bonds.The carbohydrate content dominates the nutritional content in cassava / modified cassava flour 88,605 -88.95%.For this reason, cassava has the potential to replace or complement the staple foods that people usually consume such as rice and wheat.Cassava flour also has a high starch content of 79.53-85.41,therefore in addition to cassava / modified cassava flour, so far cassava has been used as raw material for the tapioca industry [1,10].Tapioca flour produced crackers products with a crispy texture and good volume development such as "Kerupuk" [17].
The brightness of modified cassava/cassava flour reaches 77.75-89.30%.Brightercolored flour results from a rapid drying process.Rapid drying can be pursued by expanding the surface of the material to be dried (through slicing, tuber picking, linking, etc.), increasing the drying temperature, and lowering the level of air humidity.
Cassava contains HCN which is toxic if consumed.Fresh cassava HCN levels range from 39.56 -118.41 mg/kg [6].Cassava with low HCN (< 40 mg/kg) is cassava intended for consumption.The HCN level will decrease at every stage of the processing carried out.SNI 01-2997-1996 requires a maximum HCN level in cassava flour of 40 mg/kg.According to Ariani et al. and Muhammad Yerizam [6,9], cassava HCN levels can be lowered by soaking, stirring, and changing soaking water every 24 hours.Through this series of stages, the HCN in cassava is only left at < 1%.

Product diversification of cassava
Samiler and Rengginang are types of products that use fresh cassava as the main ingredient.Brownies, Sponge Rolls, Pandan cookies, and Choco cookies are products that generally use wheat flour as the main ingredient [8].The percentage of cassava/modified cassava flour replacing wheat flour is served in Table 2. Local tuber flour has no gluten (gluten-free), so it is safe for people with celiac or gluten intolerance.Gluten can exert an influence on the formation of texture.Therefore, the replacement of wheat flour with cassava flour either partially or completely leads to a decrease in texture quality.Then it is necessary to adapt to these differences in characteristics so that preferences are formed [4].The deterioration of texture quality can be minimized by the use of fat as an emulsifier.In Table 2, in Sponge Rolls, the amount of cassava flour compared to other ingredients is the lowest.This is due to the high use of fat derived from eggs/yolks.It aims to form a soft and sturdy texture when the cake is rolled.The physical appearance of cassava Products can be seen in Figure 1.

Types of raw materials replaced by cassava
The amount of cassava in replacing the material (%) The amount of cassava/modified cassava flour compared to the sum of all ingredients used (%)

Chemical characteristics of cassava products
Based on Table 3, the water content of each casava product is significantly different at the 0.05 level.The highest water content (29.62-30.22%)was found in brownies and Sponge rolls.Both are types of cakes that are processed using heat through rubbing.High-water food products cannot be stored at room temperature for a long time.While the types of cookies and crackers products contain low water, which is around 0.765-4.09%,therefore the product can be stored for more longer.
The protein content of each product was significantly different at the 0.05 level, ranging from 0.24-0.77%.Protein content in cakes and cookies is higher, this is due to the use of protein sources ingredients such as eggs.The addition of other ingredients such as eggs as a source of protein leads to an increase in protein.While Cracker products do not use proteinsource ingredients, so the protein content becomes low.
Table 3 shows that the fat content of each cassava product is significantly different at the 0.05 level.The increase in fat content in cassava processed products is due to the addition of margarine and cooking oil.Cassava products that have higher fat content are cookies.While the increase in fat levels in Brownies, Samiler and Rengginang is due to the use of cooking oil.
In Table 3, the carbohydrate content in each cassava product was significantly different at the 0.05 level.Some of the cassava products are also added with other raw materials such as cornstarch and tapioca.Both can increase carbohydrate levels.In Rengginang, Pandan cookies, Choco cookies and Sponge Rolls, the use of tapioca flour aims to make a soft/tender/crispy texture.According to Putri [8] the high composition of modified cassava flour used results in the high carbohydrate content of refined products.
In Table 3, the ash content of each cassava product was significantly different at the 0.05 level, ranging from 0.340-2.505%.Foodstuffs consist of 96% organic matter and water, while the rest are mineral elements or organic substances or ash content.Means with different letter within columns are significantly different (P < 0.05)

Preference testing of cassava products
The preference test for casava products uses hedonic test on the parameters of color, aroma, taste, texture and overall preference.Figure 2 shows that the preferences of all products are good.Panelists have high rating for rengginang and samiler.Pandan cookies are not very liked by the panelists, even though they received a high rating on texture.This is thought to E3S Web of Conferences 373, 04025 (2023) https://doi.org/10.1051/e3sconf/202337304025ISEPROLOCAL 2022 be due to the after taste of Pandan cookies.Application of local flour in food products can form off flavor and after taste.Both of them become obstacles to product acceptance [7].

Agroindustry opportunities for cassava products
Cassava flour / modified cassava flour is an intermediate product.It has low moisture content so the shelf life becomes long.In addition, fresh cassava and cassava / modified cassava flour can be processed into a variety of products, such as cake, cookie, and cracker.The long shelf life in food products supports a more widespread marketing distribution [5].The study of Raharja et al. [18] in Mojorejo Village, Junrejo District, Batu Tourism City, in 2011 showed that the cassava cracker processing business had an added value of 48.7%, a profit rate of 95.5%, and an R/C ratio of 1,495.This is an opportunity for the development of cassavabased agroindustry.

Conclusion
Cassava flour and modified cassava standardized in SNI 01-2997-1996, can replace the use of wheat flour up to 100% in cakes and cookies.The processing of cassava and modified cassava flour produces a variety of processed products with a moisture content of 29.62-40.22%,protein content of 0.24-0.77%,fat content of 2.21-22.00%,a carbohydrate content of 53.90-80.83%,ash content of 0.34-2.51%.The preference for samiler and rengginang is higher than brownies, roll cakes, pandan cookies and choco cookies.The study resulted for the implementation of simple and familiar cassava-based food product by using simple technologies as an opportunity for MSMEs development.Thus, cassava was not only has the potential to support food security but also able to improve the community's economy in the cassava production center.
Thanks to Assessment Institute for Agricultural Technology of East Java, Indonesian Agency for Agricultural Research and Development, Indonesian Ministry of Agriculture for the funding provided, so that the research can be conducted.

Table 1 .
Chemical and physical characteristics of cassava flour and modified cassava based on SNI 01-2997-1996.

Table 3 .
The results of chemical analysis of cassava-based processed products.