In the middle of wheat flour price rising, now it is developed other flour
alternative as wheat flour substitution which is from cassava. This flour is named
MOCAL. MOCAL flour is made as wheat flour substitution which is still
imported so it can save state foreign exchange. With the existence of MOCAL
production can increase the value of cassava and can decrease the using of wheat
flour which is imported product. MOCAL flour has good prospect for
development. It can be seen from the big amount supply of resource, therefore the
possibility of dearth resources can be avoided. The existence of MOCAL flour as
wheat flour alternative is very useful for national food manufacture industry. His
type and characteristic is almost same with wheat flour but the price is lower than
wheat flour. It causes MOCAL flour becoming interesting choice to be developed.
The way processing MOCAL flour uses modification principle cassava
cell is fermented by BAL (bacteria acid lactate) microbe. MOCAL process is used
simple technology, so it can earn more profit. Work principle of its, cassava is
removed peel and clean it then slice slightly. After that soaked into water for 5
days by replacing water at certain time, then dry it and powdering it, then sift it
using 80 mesh screens. After that the flour is tested its viscosity using stormer
viscosimeter.
From viscosity test is got MOCAL flour which its viscosity close to
wheat flour viscosity that is MOCAL flour with water + bacteria soaked for 5
days with water replacing every once/12 hours without salt water soaked in the
end, followed by MOCAL flour with enzyme soaked for 6 hours ended by salt
water soaked, MOCAL flour with enzyme soaked for 12 hours ended without salt
water soaked. The result of MOCAL flour test can be known that the longer
soaked the whiter of MOCAL flour color is made, if we compare it with the
cassava flour without soaked.
From the degree of acceptances, cake with 100% MOCAL flour as the
matter from soaked process with enzyme for 6 hours ended with salt water soaked
is liked more. While cake with 50% matter from wheat flour and MOCAL flour
with water + enzyme soaked for 6 hours ended with salt water soaked and cake
from 100% MOCAL flour with water + bacteria soaked for 5 days and the water
is replaced every once/12 hours without salt water soaked are still acceptances
