UTILIZATION OF MODIFIED CASSAVA FLOUR (MOCAF) IN THE PRODUCTION OF TWIX BARS AS AN INNOVATION IN CASSAVA-BASED PRODUCT DEVELOPMENT

Abstract

This study aims to determine the potential use of Mocaf in making Twix Bars as a cassava product development, compare consumer preference levels between Twix Bars made from Mocaf and wheat flour, and examine the characteristics of the taste, texture, aroma, and color of both products. The method used is descriptive quantitative, with a sample of mothers around the author's residence who provided assessments through questionnaires and product tasting. Data were collected using questionnaires and documentation, then tested for validity with Product Moment correlation and reliability with Cronbach's Alpha. The results show that wheat shortbread has a more attractive color with a similar taste and texture, while Mocaf shortbread has its own distinctive aroma due to the fermentation process, resulting in a duller color compared to wheat flour. Of the 30 respondents, 57% strongly preferred w heat shortbread, 36% agreed, and 7% disagreed, thus consumers preferred wheat shortbread over Mocaf. This data was obtained through sensory testing evaluating color, taste, texture, and aroma by calculating the ratio of the actual maximum value to the ideal maximum value This study concludes that although Mocaf has potential as a base ingredient, wheat shortbread is still more accepted by consumers.