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All Journal Nawasena: Jurnal Ilmiah Pariwisata Tamasya
Ida Ayu Kade
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Economics, Econometrics & Finance Social Sciences

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Pemanfaat Tepung Talas dan Tepung Kedelai sebagai Bahan Baku Pembuatan Pasta Fettucini Khoiril Danastio Wijayanto; Alip Suroto; Ida Ayu Kade
Nawasena: Jurnal Ilmiah Pariwisata Vol. 4 No. 2 (2025): Agustus : Nawasena : Jurnal Ilmiah Pariwisata
Publisher : Pusat Penelitian Dan Pengabdian Masyarakat STIEPARI Semarang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.56910/nawasena.v4i2.3235

Abstract

The culinary industry is growing rapidly with the trend of product innovation, including the use of food waste. This study processed non-gluten taro flour as a healthier homemade pasta ingredient than instant pasta. The challenge of using taro flour is low binding, so it is necessary to modify or mix high gluten flour to improve the quality and ease of processing. This research focuses on the use of taro flour and soybean flour as ingredients for making pasta. Through sensory evaluation, the characteristics of taste, color, aroma, and texture were studied. The goal is to collect relevant and reliable data to determine the effect of adding taro flour on the quality of paste, so as to provide answers and solutions to research problems. The results showed that sample C scored the lowest on all indicators, while the highest scores varied: color, aroma, texture in sample A taste and overall in sample B. Experimental constraints included manual pasta cutting that was not neat and the dough was difficult to mix, taking a long time to achieve the texture of the khalis. Fettucini paste from taro flour and soybean flour is made through weighing, mixing with eggs, water, salt, kneading until smooth, grinding, cutting, and boiling. This product has a chewy texture, is pale yellowish, and is healthier because it is low in gluten. It tastes naturally savory with a typical soybean aroma, as well as a chewy texture but can be crumbly if the taro flour is excessive.
Studi Perbandingan Tekstur dan Cita Rasa Brownies Kukus dan Panggang Berbasis Tepung Mocaf dan Tepung Gandum Hitam Amanda Meylan Zatu Ghassani; Alip Suroto; Ida Ayu Kade
Tamasya : Jurnal Pariwisata Indonesia Vol. 2 No. 3 (2025): September : Tamasya : Jurnal Pariwisata Indonesia
Publisher : Asosiasi Peneliti Dan Pengajar Ilmu Sosial Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.62383/tamasya.v2i3.661

Abstract

Public demand for healthy, low-gluten and high-fiber food products encourages innovation in the bakery industry. This study aims to compare the texture and taste of brownies based on mocaf flour (Modified Cassava Flour) and rye flour with steamed and baked processing methods, and determine the formulation that has the best organoleptic quality. Mocaf flour was chosen because it is gluten-free, low glycemic index and locally sourced, while rye flour is rich in fiber, anthocyanin and antioxidant pigments and is beneficial for health. This study used an experimental design with three variations of mocaf proportions: rye (75:25, 50:50, 25:75) and two processing methods. Hedonic organoleptic tests were conducted by 36 panelists on aroma, taste, texture and overall reception on a likert scale of 1-7. The results showed that the processing method and the proportion of flour had a significant effect on organoleptic quality. Steamed brownies have a softer texture, while baked produce a stronger aroma and flavor. The 50:50 ratio achieves the best balance across all sensory metrics.  
Co-Authors Alip Suroto Amanda Meylan Zatu Ghassani Hestin Mutmainah Khoiril Danastio Wijayanto Nur Kholis