The Potential of Mocaf (Modified Cassava Flour) as Disaster Emergency Food

Abstract

Abstract Based on data from the United Nations Agency for International Disaster Risk Reduction Strategy (UN-ISDR), Indonesia is designated as one of the countries most prone to disasters. The threat of disasters in the form of tsunamis, volcanoes, and also floods. Many needs are needed when a disaster occurs, one of which is food for disaster victims. With limited conditions, it is necessary to have food that is easily available and contains sufficient nutritional value and carbohydrates. These criteria can be obtained from processed flour from cassava, namely Mocaf flour (modified cassava flour) which can be processed into various forms of processed food. The purpose of this study was to determine the feasibility and nutritional content of Mocaf flour (modified cassava flour) as disaster emergency food. The methodology of study is a literature review with the keywords “Mocaf”, “Emergency food”, “Disaster Resilience” in several databases such as ProQuest, SAGE, Science Direct, Scopus, Springer link, and Google Scholar. The results of this study indicate that Mocaf flour (modified cassava flour) can be used as an emergency food as well as a source of carbohydrates when a disaster strikes. Mocaf flour (modified cassava flour) can be processed into various preparations such as snack bars, biscuits, and noodles which have high nutritional content, and are suitable as food ingredients during disaster emergencies.