RECEPTIVITY OF BUTTER COOKIES USING MOCAF (Modified Cassava Flour) SUBSTITUTION

Cassava has an important role in supporting national food security. Cassava is a local staple food with highproductivity which increases steadily from year to year. Using post-harvest processing technology, cassava can beprocessed into MOCAF (Modified Cassava Flour) which provides several advantages. MOCAF substitution canbe performed to diversify the products of processed cassava, one of which is butter cookies product. The objectivesof this study are 1) to investigate the effect of MOCAF substitution on receptivity to color, aroma, flavor andtexture of butter cookies. 2) to investigate the best butter cookies product with MOCAF substitution based on theaverage score of panelist’s level of receptivity. This is an experimental research with 3 treatments of MOCAFsubstitution level of 80% (X1), 90% (X2), and 100% (X3). Observation method through hedonic test is used indata collection. The sample is assessed by 25 trained panelists. The results of hedonic test are analyzed usingFriedman test. When difference is found in the receptivity, the analysis process shall be continued with WilcoxonSigned Rank Test. The results indicate that: 1) MOCAF substitution affects butter cookies texture, but it does notgive significant effect to color, flavor and aroma of butter cookies and 2) The best butter cookies product basedon the average number of panelist’s receptivity is X3. X3 products are butter cookies with 100% MOCAF floursubstitution.