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Zahro’ Zainabi
Universitas Muhammadiyah Semarang
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Calcium Content, Sensory Characteristics and Expansion Capacity of Pasta Made from Arrowroot Flour (Maranta arundinacea L.) and Anchovy Flour (Stolephorus Sp.) Zahro’ Zainabi; Addina Rizky Fitriyanti; Hersanti Sulistyaningrum; Erma Handarsari
Jurnal Riset Gizi Vol. 14 No. 2 (2026): November 2026
Publisher : Jurusan Gizi Politeknik Kesehatan Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v14i2.14101

Abstract

Background: Pasta is a food made from wheat flour. Indonesia's dependence on wheat flour imports has spurred research into using local ingredients, such as arrowroot tubers, as a substitute for wheat flour. The high carbohydrate content of arrowroot tubers offers potential as an alternative pasta ingredient. However, arrowroot flour is low in calcium, requiring the addition of anchovies to increase its calcium content. Objective: To analyze the effect of arrowroot flour and anchovy flour formulations on calcium content, sensory characteristics, and pasta expansion capacity. Method: The type of research is experimental, using a completely randomized design (CRD) with one control and four treatment comparisons of wheat flour: arrowroot flour: anchovy flour, F0 (100:0:0), F1 (80:20:10), F2 (70:30:15), F3 (60:40:20), F4 (50:50:25), repeated five times. Calcium content was measured using the complexometric titration method, and sensory characteristics using hedonic and hedonic quality scales. Data analysis of calcium content and expansion capacity used ANOVA and LSD post hoc test. Statistical analysis of sensory characteristics data used the Friedman test and Wilcoxon post hoc test. Result: The calcium content in pasta formulated with arrowroot flour and anchovy flour ranged from 118,64–260,92 mg per 100 g, with the highest content in the F4 formulation at 260,92 mg per 100 g. In sensory characteristics, the highest scores for taste, aroma, and color were observed in the F1 formulation, whereas the highest score for texture was observed in the F2 formulation. The pasta expansion capacity ranged from 73,28-148,29%, with the highest expansion capacity also in the F4 formulation at 142,29%. Conclusion: There was a significant effect of the arrowroot flour and anchovy flour formulation on calcium content, aroma, color, and pasta expansion capacity, and no effect on taste and texture.
Calcium Content, Sensory Characteristics and Expansion Capacity of Pasta Made from Arrowroot Flour (Maranta arundinacea L.) and Anchovy Flour (Stolephorus Sp.) Zahro’ Zainabi; Addina Rizky Fitriyanti; Hersanti Sulistyaningrum; Erma Handarsari
Jurnal Riset Gizi Vol. 14 No. 2 (2026): November 2026
Publisher : Jurusan Gizi Politeknik Kesehatan Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v14i2.14101

Abstract

Background: Pasta is a food made from wheat flour. Indonesia's dependence on wheat flour imports has spurred research into using local ingredients, such as arrowroot tubers, as a substitute for wheat flour. The high carbohydrate content of arrowroot tubers offers potential as an alternative pasta ingredient. However, arrowroot flour is low in calcium, requiring the addition of anchovies to increase its calcium content. Objective: To analyze the effect of arrowroot flour and anchovy flour formulations on calcium content, sensory characteristics, and pasta expansion capacity. Method: The type of research is experimental, using a completely randomized design (CRD) with one control and four treatment comparisons of wheat flour: arrowroot flour: anchovy flour, F0 (100:0:0), F1 (80:20:10), F2 (70:30:15), F3 (60:40:20), F4 (50:50:25), repeated five times. Calcium content was measured using the complexometric titration method, and sensory characteristics using hedonic and hedonic quality scales. Data analysis of calcium content and expansion capacity used ANOVA and LSD post hoc test. Statistical analysis of sensory characteristics data used the Friedman test and Wilcoxon post hoc test. Result: The calcium content in pasta formulated with arrowroot flour and anchovy flour ranged from 118,64–260,92 mg per 100 g, with the highest content in the F4 formulation at 260,92 mg per 100 g. In sensory characteristics, the highest scores for taste, aroma, and color were observed in the F1 formulation, whereas the highest score for texture was observed in the F2 formulation. The pasta expansion capacity ranged from 73,28-148,29%, with the highest expansion capacity also in the F4 formulation at 142,29%. Conclusion: There was a significant effect of the arrowroot flour and anchovy flour formulation on calcium content, aroma, color, and pasta expansion capacity, and no effect on taste and texture.
Calcium Content, Sensory Characteristics and Expansion Capacity of Pasta Made from Arrowroot Flour (Maranta arundinacea L.) and Anchovy Flour (Stolephorus Sp.) Zahro’ Zainabi; Addina Rizky Fitriyanti; Hersanti Sulistyaningrum; Erma Handarsari
Jurnal Riset Gizi Vol. 14 No. 2 (2026): November 2026
Publisher : Jurusan Gizi Politeknik Kesehatan Kemenkes Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31983/jrg.v14i2.14101

Abstract

Background: Pasta is a food made from wheat flour. Indonesia's dependence on wheat flour imports has spurred research into using local ingredients, such as arrowroot tubers, as a substitute for wheat flour. The high carbohydrate content of arrowroot tubers offers potential as an alternative pasta ingredient. However, arrowroot flour is low in calcium, requiring the addition of anchovies to increase its calcium content. Objective: To analyze the effect of arrowroot flour and anchovy flour formulations on calcium content, sensory characteristics, and pasta expansion capacity. Method: The type of research is experimental, using a completely randomized design (CRD) with one control and four treatment comparisons of wheat flour: arrowroot flour: anchovy flour, F0 (100:0:0), F1 (80:20:10), F2 (70:30:15), F3 (60:40:20), F4 (50:50:25), repeated five times. Calcium content was measured using the complexometric titration method, and sensory characteristics using hedonic and hedonic quality scales. Data analysis of calcium content and expansion capacity used ANOVA and LSD post hoc test. Statistical analysis of sensory characteristics data used the Friedman test and Wilcoxon post hoc test. Result: The calcium content in pasta formulated with arrowroot flour and anchovy flour ranged from 118,64–260,92 mg per 100 g, with the highest content in the F4 formulation at 260,92 mg per 100 g. In sensory characteristics, the highest scores for taste, aroma, and color were observed in the F1 formulation, whereas the highest score for texture was observed in the F2 formulation. The pasta expansion capacity ranged from 73,28-148,29%, with the highest expansion capacity also in the F4 formulation at 142,29%. Conclusion: There was a significant effect of the arrowroot flour and anchovy flour formulation on calcium content, aroma, color, and pasta expansion capacity, and no effect on taste and texture.
Co-Authors Addina Rizky Fitriyanti erma handarsari Hersanti Sulistyaningrum