Physical quality of beef patty with substitution mocaf flour (modified cassava flour) and bread crumbs

Abstract

Abstract The development of processed meat products needs to be carried out to meet food needs in a sustainable manner. Popular processed meat products such as patty. Patty is usually made by adding a filler in the form of bread crumbs which is quite expensive. Mocaf flour is a product of modified cassava flour by fermentation. Mocaf flour is gluten-free and has almost the same characteristics as wheat flour. Mocaf flour has the potential as a substitute for foods made from bread crumbs or wheat flour. The purpose of this study was to determine the effect of mocaf flour on the physical quality of beef patty. The method used was CRD with 5 treatments and 4 replications. The treatments consisted of R0 = 100% bread crumbs + 0% mocaf; R1 = 75% bread crumbs + 25% mocaf; R2 = 50% bread crumbs + 50% mocaf; R3 = 25% bread crumbs + 75% mocaf; R4 = 0% bread crumbs + 100% mocaf. The results showed that the substitution of mocaf flour by 75% decreased the pH, cooking weight loss, water content and increased tenderness of the beef patty. Mocaf is recommended to be used as a patty filler to provide food sustainably.