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The purpose of this study is to create Chocochip cookies using local ingredients thus support food security. Mocaf is used as the main substitution of wheat flour in chocochip cookies. Mocaf made from surrounded dried cassava. The characteristics of a mocaf are similar to wheat flour, but the protein and water content is very low. This experimental study was carried out in a food laboratory with descriptive analysis. Product quality is obtained organoleptically by trained panelists using sensory test instruments that cover 10 criteria. The results obtained from the chocochip cookie mocaf formula, showed (a) the use of 100% mocaf by reducing the recipe’s weight (15% lighter than flour, due to its low water content). The addition of eggwhite is needed, so that cookies are not easily broken due to low protein in mocaf. (b) meet the requirements as cookie, i.e. crispness; flavorful cookies; scented mocaf; light brown color. (c) Community acceptance of mocaf products is very good, meaning that they really like mocaf chocochip cookies. But the criteria is lower for the acceptance of the aroma. This finding will have implications that mocaf can be used as a substitute for wheat flour in making fine quality chocochip cookies.

Modified Cassava Flour Utilizing as a Wheat Flour Substitution in Chochochip Cookies