Page 136 - Conference Book The 3rd IConVET "Future of TVET Graduates: Developing Talent for Industry 4.0 and The New Normal"

The 3 International Conference
rd
on Vocational Education and Technology (IConVET)
Universitas Pendidikan Ganesha - Bali | 7 November, 2020
th
PROCESSING MOCAF INTO PIE SUSU WITH THE
ADDITION OF SUPER FOOD 'SPIRULINA'

Risa Panti Ariani , Ida Ayu Putu Hemy Ekayani , Luh Masdarini 3
2
1
1 Family Welfare Education Study Program;
2, 3 Program Study of Vocational Education for Culinary Arts
Faculty of Engineering and Vocational - Ganesha University of Education

Email: risa.panti@undiksha.ac.id

Abstract .The purpose of this study was to obtain pie susu mocaf-spirulina
products with local fruit varieties (pineapple and bali grapes). Mocaf
(modified cassava flour) has characteristics similar to low protein flour and
gluten free. Spirulina is a type of blue-green algae that is considered a super
food because of its nutritional properties that are very good for health. The
research method includes 1) experimental trials of the formula for mocaf
spirulina pie susu, in the variation of the addition of spirulina to the
formulation of mocaf pie susu 2) conduct an Organoleptic Test, with an
instrument using the Visual Analog Score (VAS) for the Hedonic test
(preference) 3) Perform an Organoleptic Test, with an instrument using VAS
for the Hedonic Quality test (quality). The results showed: 1) obtained a
pastry formulation (skin) of mocaf pie susu with the addition of 2.5 gr of
spirulina (0.5% of the weight of the ingredients)ained mocaf pie susu
formulation with the addition of 2.5gr spirulina to mocaf pie susu with
pineapple and grape vola; 2) The level of preference for mocaf spirulina pie
susu (pineapple vla and grape vla) is the color of the likes category, the
texture of the likes, the aroma of the likes and the taste of the likes. 3) the
quality level of mocaf spirulina pie susu (pineapple vla and grape vla) is
greenish color, crunchy texture, pastry fragrant aroma and sweet taste.

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