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Analysis of Mocaf Substitution Capability to Wheat Flour and It's Business Feasibility |
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| รหัสดีโอไอ | |
| Creator | 1. Riza Firdaus 2. Hastin Umi Anisah 3. Widyarfendhi 4. Wimby Wandary |
| Title | Analysis of Mocaf Substitution Capability to Wheat Flour and It's Business Feasibility |
| Publisher | Asian Forum on Business Education (AFBE) |
| Publication Year | 2557 |
| Journal Title | AFBE Journal |
| Journal Vol. | 7 |
| Journal No. | 1 |
| Page no. | 102 |
| Keyword | Mocaf,Substitution Capability,Wheat Flour |
| ISSN | 2071-7873 |
| Abstract | This research aims to investigate the substation capability of Modified Cassava Flour (mocaf) toward conventional flour it is wheat flour, and its business feasibility, by using the Anova and Duncan test. These statistical analysis tools are used to discover mocaf flour characteristics to wheat flour whether there are significant difference in terms of: taste, aroma, appearance, and texture among mocaf and wheat flour. The result of Anova analysis found that there is significant difference in aroma (0,039). In advance, more information about its dominant characteristic, gathered using Duncan test under two groups of mocaf subset. The first subset characterized of the 100% standard and premium mocaf flour, and the second subset characterized by the 100% premium and 50% standard mocaf. The Duncan findings is the closest characteristic of mocaf in wheat flour substitution is the second subset, the 100% premium and 50% standard mocaf. This closes characteristic of mocaf to wheat flour drive to increase business feasibility potential; because of its economical contribution lessen the total cost production to 77% compared with the 100% in wheat application. |
