Budiarto, Budiarto OPPORTUNITY OF MODIFIED CASSAVA FLOUR (MOCAF) AS WHEAT FLOUR SUBSTITUTE AN ALTERNATIVE MATERIALS TO SUPPORT FOOD SECURITY. International Seminar on Natural Resources Climate Change and Food Security in Developing Countries. pp. 837-844. ISSN 978-602-8915-93-9
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Abstract
ABSTRACT The purpose of this paper are (1) Identify public perceptions and preferences of two combination of wheat flour and mocaf composition in processed food products, (2). Identify potential and constraints in developing small and medium industries mocaf and (3) Describe the stages of making process mocaf.The research was conducted in Yogyakarta Special Region (DIY). The method used is descriptive, the primary data based on personal communication of 50 respondents and focus group discustion with farmer groups and experts, while the secondary data obtained from the scientific literature, scientific journals and scientific books related to the theory of cassava,mocaf , wheat flour and food security. The analysis was done by comparing and summarizing data obtained by the relevant theory. Conclusion, public perception of cassava and foods made from raw cassavashows the value of perception that are less good. But the perception became more well if the question is mocaf and foods made from raw mocaf. Community's preference to two combination of flour compositions and mocaf in processed food products is relatively good by the score of test results almost the same between the two compositions. Based on the identification of potentials and constraints obtained the result that the potensial for farmer groups to develop mocal industry is relatively good and strong, with notes of support from all stake holders. Keywords : cassava, mocaf , wheat flour, food security.
| Item Type: | Article |
|---|---|
| Subjects: | S Agriculture > S Agriculture (General) |
| Divisions: | Faculty of Engineering, Science and Mathematics > School of Engineering Sciences |
| Depositing User: | BUDIARTO BUDIARTO - |
| Date Deposited: | 30 Oct 2017 01:12 |
| Last Modified: | 30 Oct 2017 01:12 |
| URI: | http://eprints.upnyk.ac.id/id/eprint/13539 |
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