THE EFFECT OF MOCAF FLOUR SUBSTITUTION ON THE QUALITY OF SOFT ROLL BREAD WITH THE TAIWANESE BREAD METHOD

: Improving a country's self-sufficiency in food production is an important challenge. This study aims to explore the potential of utilizing local resources, such as cassava, as a substitute for imported wheat flour by maximizing its use through the production of Modified Cassava Flour (mocaf). Mocaf possesses similar characteristics to wheat flour, including color, fiber content, and strong water-binding capacity. The experimental method was employed to determine the optimal formula using mocaf at 10%, 20%, and 30% substitution levels. Organoleptic tests were conducted with expert panelists to evaluate various aspects. The results showed that the formula with 10% mocaf exhibited superiority in many aspects such as crust color, porosity, aroma and chewiness. Similarly, the formula containing 20% mocaf excelled in terms of crust texture and bread crunchiness. Regarding volume expansion during the baking process, overall taste perception, and crumb texture attributes; both 10% and 20% substitution levels yielded comparable results. Furthermore, both percentages (10% and 30%) demonstrated similar scores for internal crumb color aspect evaluation. In conclusion, enabling soft roll bread prepared using Taiwanese bread method with a substitution level of 10% mocaf attained the highest rating across almost all evaluated aspects, making it the best formulation for producing soft roll bread using Taiwanese bread method.


INTRODUCTION
Bread is food made from material main flour flour, yeast, salt, and water.As well as materials other additives such as, sugar, fat, milk and so forth (Syarbini, 2016).Along with the development of the past processed bread era only consists from dough main course, now processed bread already Lots experience development from addition material until type the resulting bread dough (Cauvain & Young, 2007).A number of the types of bread that are known and loved by the people of Indonesia are white bread, sweet bread, soft roll bread, and lean dough type bread (Cahyana & Artanti, 2015).
Soft roll bread is kind of bread with dough that has characteristics color brown bread crust golden, thin bread crust, very soft texture, has somewhat taste sweet, fine breadcrumbs as well as small and uniform bread pores (Olakanmi et al., 2023).The principle of bread with dough soft roll, using sugar, fat and eggs with same percentage i.e. 14% calculated based on the total flour used (Cauvain & Young, 2007).The type of soft roll bread used in study This are dinner rolls.
Taiwanese bread method is Bread making process method with add pre-gelatinization starch or Boiled Dough at start stirring with objective For get results bakery products with color more crumbs Soft and has maximum product volume (Fu, 2008) Where method This use three type dough in processing that is predough, sponge dough, and dough.However, method This seldom used bakery industry though produce more bread Good compared method conventional in the bakery world.
Basic ingredients of bread are flour wheat Where need flour Indonesian state flour obtained with method import because incompatibility climate and geography of our country for produce wheat.Required suber food vegetable that can utilize for replace role flour wheat specifically in bread processing.In case This is soft roll bread.One type tubers that can grow with well in our country is Cassava or cassava (Manihat esculenta Crantz) is material food main third in Indonesia after rice and corn (Afifah, 2023).matter This because cassava No need treatment special moment planting like material tree other.According to data at the BPS (Central Statistics Agency) the number productivity cassava or cassava based on weight per area land in Indonesia in 2013 productivity the cassava as much as 224.60 quintals / ha produced fresh cassava as much as 23 million tons and in 2015 as many as 229.51 quintals / ha where produce amount fresh cassava as much as 21 million tons so it is very suitable its use For replace role wheat seen from facet productivity in our country.
Mocaf or also called mocaf (Modified Casava Flour) is product flour from cassava or cassava (Manihat esculenta Crantz) processed use principle modification cassava cells in a manner fermentation (Githunguri et al., 2017) mocaf own similar characteristics with flour wheat Good from facet color, texture and power absorb almost water similar.So that flour mocaf projected can become material substitution in use flour flour.Flour mocaf own difference content basic nutrition from flour flour.The difference is flour mocaf No contain gluten substance, substance that only found in flour flour.Plus, flour mocaf own little protein (1.2 grams) in comparison flour flour.However, flour mocaf richer in carbohydrates compared to with flour flour.
Soft roll bread with method Taiwanese bread chosen because a number of reason namely, soft roll bread is quite popular among society and own enough characteristics stand out Good from side texture and taste (Zhang, 2003) Zhang, Hua-Xiao.Plus soft roll bread made use method Taiwanese bread that will maximize volume and more flavor gentle compared method other bakery although There is treatment substitution flour mocaf in processing.
See On research This used method making Taiwanese bread bread using three types dough namely, pre dough/boiled dough, Sponge dough, and dough.because method This use three type different dough then each has difference in the process of processing, on the dough pre dough/boiled dough Dough This made with method mix boiling water and flour with ratio 1:2 inside later mixers closed use plastic and stored at 5 °C for 1 day (Yamauchi et al., 2014).Dough This use flour as much as 10% of the total flour used.
Then dough next thing to do made in method Taiwanese bread is Spongedough or dough baboon is the same dough big flour and water, all baker's yeast and mineral salts as well substance emulsifier mixed become baboon (Ikhram & Cahyana, n.d.).Fermented baboons for 3-6 hours, then mixed with material other (Syukur et al., 2009).Sponges function as loaf of bread.Before dough made especially formerly made sponges as step early (Mann et al., 2009).Sponges more dense and more cold compared ferments.The sponge is left alone few hours and even last night.In general, sponges consist from flour and liquid yeast.Mixture flour and liquid almost same (Jago, 1889)

RESULTS AND DISCUSSION
After through the experimental process for determine the best formula soft roll bread with method Taiwanese bread substitution flour mocaf (Tsai & Liu, 2022).Furthermore, product will organoleptic test was carried out to a number of aspect aspect external (volume, roasting average, color skin, character skin, and crust of bread) and internal aspects (crumbs or pores, color part in taste, aroma, texture crumb and quality mastication).To panelists expert that is lecturer in the Culinary Study Program, Faculty of Engineering, Jakarta State University.Get it results as following.Validation test data obtained of five panelists expert.soft roll bread with method Taiwanese bread with substitution flour mocaf with percentage of 10%, 20% and 30%.On the flat aspect of roasting that on treatment 10% substitution.Three panelists (60%) chose the average color of soft roll bread baking was average and two panelists (40%) stated flat color soft roll toasting bread rather flat.On treatment 20% substitution.Three panelists (60%) chose the average color of toasting soft roll bread was average and two panelists (40%) stated that the average color of toasting soft roll bread was average rather flat.On treatment 30% substitution.One panelist (20%) chose the average soft roll bread toasting, four Panelists (80%) chose the average soft roll bread toasting rather flat.Can concluded results soft rolls with method Taiwanese bread with substitution flour mocaf with percentage of 10% and 20 % have average the highest 4.6 is in the range category the color of the average roasting is close to rather flat.After That done validation carried out to five panelists expert.soft roll bread with method Taiwanese bread with substitution flour mocaf with percentage of 10%, 20% and 30%.On the aspect pores that on treatment substitution 10%.One panelist (20%) chose the pores of soft roll bread are very small, two panelists (40%) chose soft roll bread pores small and 2 panelists (40%) chose soft roll bread pores medium.On treatment 20% substitution.One panelist (80%) chose soft roll bread pores small, and four panelists (80%) chose soft roll bread pores medium.On treatment 30% substitution.Five Panelists (100%) voted pores soft rolls medium.Can concluded results soft rolls with method Taiwanese bread with substitution flour mocaf with percentage of 10% have average the highest 4 is in range category pores currently approach small.Based on the data validation test results performed to 5 panelists expert.soft roll bread with method Taiwanese bread with substitution flour mocaf with percentage of 10%, 20% and 30%.On the aspect color part in that on treatment 10% substitution.One panelist (20%) stated color part in soft roll bread white, three panelists (60%) chose color part in soft roll bread beige, and one panelists (20%) stated color part in soft roll bread yellow young.On treatment 20% substitution.Three panelists (60%) color part in soft roll bread beige, and two panelists (40%) stated color part in soft roll bread white yellowish.On treatment 30% substitution.1 Panelist (20%) voted color part in soft roll bread white, two panelists (40%) voted color part in soft roll bread beige.and two Panelists (40%) voted color part in soft roll bread white yellowish.Can concluded results soft rolls with method Taiwanese bread with substitution flour mocaf with percentage of 10% and 30 % have average the highest of 3.8 is in the range category color part in beige approach white yellowish.Based on the data validation test results performed to 5 panelists expert.soft roll bread with method Taiwanese bread with substitution flour mocaf with percentage of 10%, 20% and 30%.On the aspect of taste that on treatment 10% substitution.4 panelists (80%) stated the taste of soft roll bread No feels mocaf, and 1 panelist (20%) chose the taste of soft roll bread rather feels mocaf.On treatment 20% substitution.4 panelists (80%) stated the taste of soft roll bread No feels mocaf, and 1 panelist (20%) chose the taste of soft roll bread rather feels mocaf.On treatment 30% substitution.1 Panelists (20%) chose the soft roll bread flavor No feels mocaf, 3 Panelists (60%) chose the taste of soft roll bread rather feels mocaf.and 1 panelist (20%) chose the taste of soft roll bread feels mocaf.Can concluded results soft rolls with method Taiwanese bread with substitution flour mocaf with percentage of 10% and 20 % have average the highest of 3.8 is in the range No feels mocaf approach rather feels mocaf.On the aspect external aspect First ie volumes, product that has mark highest is product with percentage flour mocaf 10% and 20% with an average of 4.6 which is in the category big approach medium.Then flat aspect roasting, product that has mark highest is product with percentage flour mocaf 10% and 20% with an average of 4.6 which is in the category the color of the average roasting is close to rather flat.Aspect color skin, product that has mark highest is product with percentage flour mocaf 10% with the highest average of 5 which is in the range chocolate golden.Next aspect character skin, product that has mark highest is product with percentage flour mocaf 20% with an average of 4.8 entered into the category soft bread crust.Finally on the aspect external that is aspect bread crust, product that has mark highest is product with percentage flour mocaf 20% where the average is obtained of 5 entered into the category thin bread crust.

Mocaf flavor
Next on the internal aspect of soft roll bread method Taiwanese Bread substitution flour mocaf.The first aspect is pores, product with percentage of 10% is product best with yields an average of 4 that includes into the category pore currently approach small.Aspect color part in, product with percentage of 10% and 30% is product best with resulting in an average of 3.8 incoming into the category beige approach white yellowish.Aspects of the taste of mocaf on bread, most preferred product percentage of 10% and 20% with an average of 3.8 entered into the mocaf flavor range No feels approach rather feels mocaf.Furthermore

Table 5 . Average Value of Skin Color Aspect
Five panelists tested expert will give results the result of soft roll bread with method Taiwanese bread with substitution flour mocaf with percentage of 10%, 20% and 30%.On the aspect color skin that on treatment 10% substitution.Five panelists (100%) voted color soft roll skin chocolate golden.On treatment 20% substitution.Four panelists (80%) chose color soft roll skin chocolate golden and one panelists (20%) stated color soft roll skin chocolate young.On treatment 30% substitution.Two Panelists (40%) voted color soft roll skin chocolate golden, and three Panelists (60%) voted color soft roll skin chocolate young.Can concluded results soft rolls with method Taiwanese bread with substitution flour mocaf with percentage of 10% have average the highest 5 is in range category color skin chocolate golden.

The smell of Mocaf Table 11. Average Value of Aroma Aspect
Four panelists (80%) stated quality soft roll chewing No sticky.And one panelists (20%) stated quality mastication soft roll bread rather sticky.On treatment 30% substitution.Three panelists (60%) chose quality soft roll chewing No sticky, and two Panelists (40%) voted quality soft roll chewing rather sticky.Can concluded results soft rolls with method Taiwanese bread with substitution flour mocaf with percentage of 10% have average the highest 4.4 is in the range No sticky very close not sticky.