<![CDATA[Background: Dried noodles are a popular food product because they are practical and durable,usually made from wheat flour. The innovation of using carbohydrate-rich taro flour and spirulina as asource of protein and antioxidants is expected to increase the nutritional value, product attractivenessand support the development of healthy and favourable products. Objective: To determine the effect ofvariable ratio of wheat flour and taro flour with the addition of spirulina on the level of public liking fordry noodles which includes aroma, colour, taste, chewiness and liking, protein content, water contentand carbohydrate content in dry noodles. Method: This study was conducted by experimental methodwith the ratio of wheat flour:taro flour and spirulina weight. The quality of dried noodles was assessedthrough organoleptic test and physicochemical analysis. Results: Different ratios of wheat flour and taroflour affected the aroma, colour, taste, chewiness and overall quality of the dried noodles. Noodles with60%:40% composition and 1% spirulina were considered the best based on the organoleptic test of 20panellists. The aroma of the noodles is quite distinctive with the dominance of spirulina, the natural greenFebriani, et al Vol. 9, No. 1, Mei 202562colour is attractive, the taste of taro is soft combined with spirulina which is not fishy, and the texture issoft but not easily crushed. The noodles contained 11.6% protein, 68% carbohydrate, and the highestwater content was found in the 10%:90% composition at 10.6%. Conclusion: The addition of taro flourand spirulina to dried noodles had a significant effect on the parameters of nutritional content, colour,taste, chewiness, and level of liking. The formulation produced dried noodles with higher protein, fibreand micronutrient content, making it a more nutritious alternative. This formulation not only improvesproduct quality but also provides greater potential in meeting children's nutritional needs.]]>
