Pengaruh Proporsi Tepung Mocaf (Modified Cassava Flour) dan Tepung Kacang Hijau (Vigna Radiata L) Terhadap Kadar Protein dan Daya Cerna Protein Food Bar
Background: Mocaf is one cassava product made by fermentation. Mocaf flour has similarity to wheat flour, white colored, not flavored like cassava, and can replace wheat flour function in food bar. Food bar that made from mocaf flour have a low protein content, because protein content of mocaf flour only 1,2% so nuts flour is needed to add on it in order to increase protein content of the food bar. One of the nuts flour which has high protein content is mung bean, which has 21,1% protein content and 81% digestibility protein.
Purpose: The aim of this research is to determine the effect of mocaf flour and mung bean flour proportion to protein content and protein digestibility of food bar.
Methods: This research used experimental method. The research used complete random experimental design with 1 control (100:0) and 3 treatments (60:40, 50:50, 40:60). The protein content was tested using the kjeldahl method, while the protein digestibility used in vitro method and digestible protein obtained from the result multiplication of between protein digestibility with protein content of food bar. Statistical analysis for protein content and protein digestibility used one way Anova test with significance level of 95% continued with Duncan test.
Results: The result showed that the highest protein content of food bar is 6.08% (40:60), while the highest protein digestibility of food bar is 53.68% (40:60) and highest digestible protein is 3.27% (40:60). The result of one way Anova statistic test showed the significant effect of the proportion mocaf flour and mung bean flour to the protein content food bar (p=0,000) and protein digestibility food bar (p = 0,000).
Conclution: In conclusion, there is significant effect of proportion of mocaf flour and mung bean flour to protein content and protein digestibility of food bar
