<![CDATA[This study aimed to evaluate the effect of modified tannia flour (Xanthosoma sagittifolium) using heat moisture treatment (HMT) method as a binding agent on the physicochemical characteristics, sensory acceptance, production cost, and determination of the best treatment of chicken bone-based instant broth blocks. This experiment conducted using a single-factor completely randomized design consisting of five treatment levels based on the concentration of HMT-modified tannia flour added to the formulation, namely K0 (0%), K1 (5%), K2 (10%), K3 (15%), and K4 (20%). The evaluated parameters included protein content, moisture content, water absorption capacity, solubility, water activity, Browning Index, sensory properties, production cost, and determination of the best treatment based on the Simple Additive Weighting (SAW) method and SNI 01-4281-1996 standards. The results demonstrated that increasing the concentration of HMT modified tannia flour significantly reduced protein content, moisture content, water absorption capacity, solubility, water activity, and production cost, while significantly increasing the Browning Index value. The addition of HMT modified tannia flour significantly affected fishy flavor and brightness attributes. However, it showed no significant effect on floury taste, umami aftertaste, and broth clarity. Production cost decreased from K0 to K4. Based on the SAW analysis, K0 was identified as the best treatment due to its highest preference value. In contrast, according to SNI 01-4281-1996, K4 was considered the best treatment because it was the only formulation that fulfilled the maximum moisture content requirement (6%).]]>
