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Food diversification is a way to strengthen national food security, for example by reducing the dependence on wheat flour
as a main raw material of various food products through the use of cassava flour. Cassava flour, a rich source of carbohydrates, can
be used in the making of flakes. In this study, the Virgin coconut oil (VCO) waste flour was added in cassava flour to produce
gluten-free cassava flour flakes with high dietary fiber contents. The six different formulas of flakes were used in this study with
addition of 0% (control), 10%, 20%, 30%, 40% and 50% coconut waste flour, respectively. Then, the chemical and microbiological
characteristics of the flakes were measured. Based on the proximate data, both flours have a good quality. The microbiological
analysis shows cassava flour and coconut waste flour have good sanitation and food safety. Results showed that flakes with 80%
cassava flour and 20% coconut waste flour are gluten-free and contain 2.52% water, 2.27% ash, 14.40% fat, 4.50% protein, 76.31%
carbohydrate, 8.56% dietary fiber. Therefore, it can be said that cassava flour flakes can serve as gluten-free and rich dietary fiber
ready-to-eat food
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Bibliography |
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Yogyakarta: Kanisius. (in Indonesian)
[2] Susanto, E. 2008. Cassava Flour and Its Products.
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