| dc.description.abstract | Spice flour is one of the ready-made products are produced from a mixture of flour and
seasoning. The base material used are MOCAF (Modified Cassava Flour), cornstarch, rice flour and
food additive or seasoning. The aims of this study are to determine influence of the addition of
cornstarch and rice flour on the spice flour from MOCAF and its application on fried tempeh
products and the addition of cornstarch and rice flour from effectiveness test from physical and
chemical characteristics and the application in the spice flour products fried tempeh. Design
experimental that used to this study was using Complete Randomized Design (CRD) one factor. The
formulas i.e. MOCAF with 50% concentration added cornstarch (30%, 25%, 20%, 15% and 10%)
and rice flour (10%, 15%, 20%, 25% and 30%) and spice flour were used to. The result show is a the
best formulation consisted of fried tempeh products and spice flour using MOCAF 50%, cornstarch
30 % and rice flour 10% with characteristic of viscosity 8.05 mp; WHC 90.93%; OHC 109.77%; ash
content 6.06%; protein content 1.80%; and starch content 81.67%. The characteristic of fried tempeh
result in lightness (L*) 57.82; adhesiveness 48.78%; moisture content 14.99% and fat content 30.11%.
in sensory evaluation the most acceptable colour of fried tempeh was 3.88 (heading like), aroma 3.84
(heading like), 3.68 (heading like), favorite texture 3.32 (kinda like) and overall 3.68 (heading like). | en_US |
