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All Journal Food Science and Culinary Education Journal
Suryatna Bambang Sugeng
Universitas Negeri Semarang
Engineering

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THE EFFECT OF TARO TYPE ON ORGANOLEPTIC QUALITY, LIKELIHOOD LEVEL, AND NUTRITIONAL CONTENT OF TARO COOKIES Haydnn Caesha Maulana; Suryatna Bambang Sugeng
Food Science and Culinary Education Journal Vol. 15 No. 1 (2026)
Publisher : Universitas Negeri Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.15294/fsce.v15i1.38513

Abstract

This study aims to determine the effect of different types of taro varieties—purple taro (Colocasia esculenta), enthik taro (Colocasia esculenta L.), kimpul taro (Xanthosoma sagittifolium), and bogor taro (Colocasia esculenta L. Schott)—on the organoleptic quality, preference level, and nutritional composition of taro-based cookies. The research used a quantitative experimental design with a one-factor Randomized Block Design consisting of four treatments and three replications. Organoleptic tests were conducted to evaluate color, texture, aroma, taste, and overall acceptance using hedonic scales. In addition, protein content was analyzed using the Kjeldahl method, while moisture content was analyzed using gravimetric methods. Statistical analysis using one-way ANOVA showed significant differences (p < 0.05) among taro varieties in aspects of color, taste, aroma, and overall acceptance, while the texture aspect showed no significant difference. Purple taro yielded the highest scores for aroma and taste, while bogor taro produced the best color characteristics. The preference test also revealed favorable acceptance for cookies made with purple taro. Nutritionally, taro cookies met SNI standards for moisture content and protein composition. These findings indicate that taro varieties significantly influence the sensory characteristics and nutritional value of cookies.
Co-Authors Haydnn Caesha Maulana