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All Journal Canrea Journal: Food Technology, Nutritions, and Culinary Journal
Titi kiranawati
Faculty of Engineering State, Universitas Negeri Malang, Malang 65145, East Java, Indonesia
Agriculture, Biological Sciences & Forestry

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Physicochemical and nutritional properties of pasta fortified with carrot leaf extract Titi kiranawati; Norman Hariyono; Soenar Soekopitojo; Mansoor Hamid; Igoy Bimo
jurnal1 VOLUME 9 ISSUE 1, JUNE 2026
Publisher : Hasanuddin University Food Science and Technology Study Program

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.20956/canrea.v9i1.1843

Abstract

This study aimed to develop a nutritious pasta product by incorporating carrot leaves (Daucus carota L.) into semolina flour formulations at concentrations of 0%, 5%, 10%, and 15%. Carrot leaves, often considered agricultural waste, are rich in dietary fiber, antioxidants, and chlorophyll. The physicochemical properties of the resulting pasta, such as moisture, ash, protein, fat, carbohydrate content, cooking time, cooking loss, water absorption, and swelling index, were evaluated, alongside sensory attributes such as color, aroma, texture, and taste. Results showed that increasing carrot leaf concentration significantly influenced nutritional content and physical characteristics. Pasta with 10% carrot leaf powder yielded the most acceptable results in terms of sensory evaluation while enhancing nutritional value. The findings support the potential of carrot leaves as a functional ingredient in pasta development, contributing to sustainable food innovation and waste reduction.
Co-Authors Igoy Bimo Mansoor Hamid Norman Hariyono Soenar Soekopitojo