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Nov 5, 2025
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Dec 22, 2025
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Dec 22, 2025
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Abstract

Lifestyle changes in modern society have increased the demand for convenient yet nutritious foods such as
biscuits. However, most commercial biscuits still rely on wheat flour, which contains gluten and may trigger
allergies and celiac disease. This study aimed to evaluate the effect of substituting wheat flour with modified
cassava flour (MOCAF) and purple sweet potato on the crude fiber content, reducing sugar, and shelf life of
biscuits. A completely randomized design was used with five MOCAF–purple sweet potato ratios (0:100,
25:75, 50:50, 75:25, and 100:0), each replicated three times. Crude fiber content was determined by the
gravimetric method, reducing sugar content was measured by the Luff-Schoorl method, and shelf life was
assessed through periodic sensory, moisture, and color evaluations over a six-week period. Data were
analyzed using one-way ANOVA followed by the LSD at 5% significance. The highest fiber content (56.42%)
was observed in the 75:25 formulation, while the 100:0 formulation showed the best stability, maintaining
low moisture (from 4.77% to 5.91%) and minimal color change (ΔE < 3) after six weeks. Reduced sugar
increase with higher proportions of purple sweet potato. This finding suggests that MOCAF and purple sweet
potato have a significant impact on the nutritional and storage quality of biscuits. The 75:25 formulation has
potential as a high-fiber functional biscuit, whereas the 100:0 formulation provides better storage stability.

Keywords

Biscuits; Mocaf; Purple Sweet Potato; Reducing Sugar; Shelf Life

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How to Cite
Palimbong, S., Lewerissa, K., & Athena, P. A. J. (2025). Formulation and Evaluation of Mocifu (MOCAF-Purple Sweet Potato) Biscuits on Crude Fiber, Reducing Sugar, and Shelf Life. Food Science and Technology Journal (Foodscitech), 135–148. https://doi.org/10.25139/fst.vi.11179

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