Tag Archive for: Modified Cassava Flour

Chronic Energy Deficiency (CED) in pregnant women can be caused by direct and indirect factors. The lack of energy and protein intake during pregnancy has been proven to increase the risk of CED in pregnant women. The purpose of this study was to analyze the differences in the acceptability and organoleptic properties of panelists, as well as the nutritional content of cookies based on Modified Cassava Flour with soy protein isolate substitution. The study was conducted as experimental research and a Completely Randomized Design was used. The research was conducted from June to December 2022. This study, which involved the production of Modified Cassava Flour cookies with the substitution of isolated soy protein flour and hedonic testing, was conducted at the Culinary Laboratory of Universitas Esa Unggul. The statistical test used to see the difference in nutrient content between the treatment levels of Cookies was Anova test and Ducan’s advanced test. The research results showed that there was a significant difference in hedonic quality in terms of taste and texture (p<0.05). There was a significant difference in hedonic among formulas in terms of taste, color, aroma, and texture (p<0.05). There was a significant difference in the content of carbohydrates, fats, and proteins among formulas (p<0.05). The conclusion of this study was that the best formula is F3, which can contribute to the energy and protein needed by pregnant women with CED.