• Febbyandi Isnanda Pandiangan Swiss German University
  • Veronica Swiss German University
  • Oei Alvindra Wijaya PT Jerindo Sari Utama
Keywords: cookies, gluten, MOCAF, snack, whey protein


Indonesia is one of the largest cassava producers in the world. Cassava can be processed into modified cassava flour (MOCAF) which has many functions. A lot of studies about MOCAF have been conducted to know the potency of replacing wheat flour. One of the popular snack products made from wheat flour is cookies with high protein. This study aimed to see the potential of the MOCAF as a raw material replacing wheat flour to produce low-gluten soft cookies with the addition of concentrated whey protein to increase the protein value. This research used 2 types of formulations, MOCAF: wheat flour (30%:70% and 40%:60%) and the addition of whey protein concentrate with the evaluation of protein content, fat content, water content, and gluten. This study showed that both types of formulations have the potential as a substitute for wheat flour to make soft cookies. All formulations can be claimed to be gluten-free products and the second formulation can almost be claimed to be a source of protein. The resulting cookies have the potential to reduce dependence on wheat flour and can be consumed by consumers who have gluten allergies or have high protein requirements.


Download data is not yet available.


Beasley, J. M., Shikany, J. M., & Thomson, C. A. (2013). The role of dietary protein intake in the prevention of sarcopenia of aging. Nutrition in Clinical Practice, 28(6), 684–690.
Catassi, C., Bai, J. C., Bonaz, B., Bouma, G., Calabrò, A., Carroccio, A., Castillejo, G., Ciacci, C., Cristofori, F., & Dolinsek, J. (2013). Non-celiac gluten sensitivity: the new frontier of gluten related disorders. Nutrients, 5(10), 3839–3853.
Dahl, R. (1979). Wheat sensitive--but not coeliac. Lancet (London, England), 1(8106), 43.
Davidson, I. (2019a). Biscuit Production. In Industrial Biscuit Production (pp. 145–164). Elsevier.
Davidson, I. (2019b). Ingredients for Biscuits: An Introduction. In Industrial Biscuit Production (pp. 165–172). Elsevier.
Husby, S., Koletzko, S., Korponay-Szabó, I. R., Mearin, M. L., Phillips, A., Shamir, R., Troncone, R., Giersiepen, K., Branski, D., & Catassi, C. (2012). European Society for Pediatric Gastroenterology, Hepatology, and Nutrition guidelines for the diagnosis of coeliac disease. Journal of Pediatric Gastroenterology and Nutrition, 54(1), 136–160.
Jack, J. (2017). Indonesian and Their Snacking Habit.
Kementerian Pertanian. (2019). Data Lima Tahun terakhir.
Lexhaller, B., Tompos, C., & Scherf, K. A. (2017). Fundamental study on reactivities of gluten protein types from wheat, rye and barley with five sandwich ELISA test kits. Food Chemistry, 237, 320–330.
Lupton, J. R., Brooks, J. A., Butte, N. F., Caballero, B., Flatt, J. P., & Fried, S. K. (2002). Dietary reference intakes for energy, carbohydrate, fiber, fat, fatty acids, cholesterol, protein, and amino acids. National Academy Press: Washington, DC, USA, 5, 589–768.
Novitasari, L. A. D. E. (2017). Mocaf (Modified Cassava Flour), tepung singkong pengganti terigu sebagai langkah inovatif menuju kedaulatan pangan Indonesia. UNIVERSITAS.
Paulini, I., Siqueira-Silva, J., Thomaz, L., Rocha, L., Harsi, C., Bellei, N., & Granato, C. (2017). Development of a prototype immunochromatographic test for rapid diagnosis of respiratory adenovirus infection. Brazilian Journal of Infectious Diseases, 21(5), 500–506.
Reveal® 3-D for Gluten. (n.d.).
Sahagún, M., & Gómez, M. (2018). Influence of protein source on characteristics and quality of gluten-free cookies. Journal of Food Science and Technology, 55(10), 4131–4138.
Saleh, N., & Widodo, Y. (2007). Profil Dan Peluang Pengembangan Ubi Kayu Di Indonesia. Buletin Palawija, 14, 69–70.