Cassava production in Indonesia is relatively abundant. Based on the FAO Statistical Database, Indonesia was the fifth world's biggest cassava producer in 2020, with a total output of 18.3 million tons. Five provinces in Indonesia that produce the most cassava are Lampung, Central Java, East Java, West Java, and Yogyakarta. The abundance of cassava production is why Universitas Negeri Yogyakarta (UNY) supports the development of cassava-based processed foods to strengthen food security. This point has motivated Rifqi Alauddin, a UNY Culinary Diploma student, to make Mocaf Pie.

Modified Cassava Flour (Mocaf) is a “whole food” made from whole tubers without bleaching process. Mocaf flour is different from tapioca flour. Tapioca is a bleached starch extracted from cassava tubers. This mocaf flour can be used as a substitute for wheat flour. Many people like to bake with mocaf flour because it doesn't have the sour taste or odor that fermented and sprouted grain flours can sometimes bring. In addition, mocaf is also non-allergenic (gluten-free, white-free, and peanut-free), so this mocaf flour can be the best choice for those who have symptoms of gluten intolerance, and can be consumed by people with sensitive digestive systems or disorders.

"I combined mocaf pie with yellow sweet potato, which has a crunchy texture and savory taste. Yellow sweet potato contains many nutrients and has more natural sugar than potatoes, but with fewer calories, so it is safe to eat. Yellow sweet potato can control sugar and blood pressure, reduce the risk of cancer and boost the immune system," said Rifqi.

Mocaf Pie developed by Rifqi claimed to be safe for consumption even for children with special needs because the protein content in mocaf flour itself is only 1.2% compared to wheat flour in the range of 8-13%. This point is crucial because children with special needs are required to avoid foods containing gluten (flour) and casein (milk) to prevent diseases in their digestion, immunity, and behavior. This pie is also an alternative snack with local ingredients that are easily found in Yogyakarta. (Dedy, Tj.Lak)