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All Journal Agrointek Jurnal Agroindustri JITIPARI (Jurnal Ilmiah Teknologi dan Industri Pangan UNISRI) Indonesian Food Science and TechnologyJournal Jurnal Mutu Pangan : Indonesian Journal of Food Quality
Arsyistawa, Hadana Sabila
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Agriculture, Biological Sciences & Forestry Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Electrical & Electronics Engineering Energy Industrial & Manufacturing Engineering Public Health

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Journal : Jurnal Mutu Pangan : Indonesian Journal of Food Quality

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Characteristics of Pasta Substituted with Modified Taro and Yellow Yam Flour Arsyistawa, Hadana Sabila; Aini, Nur; Dwiyanti, Hidayah; Setyawati, Retno
Jurnal Mutu Pangan : Indonesian Journal of Food Quality Vol. 12 No. 2 (2025): Jurnal Mutu Pangan
Publisher : Department of Food Science and Technology (ITP), Faculty of Agricultural Technology, Bogor Agricultural University (IPB) in collaboration with the Indonesian Food and Beverage Association (GAPMMI), the National Agency of Drug and Food Control, and th

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jmpi.2025.12.2.151

Abstract

Heat-moisture treatment (HMT) is a starch modification technique that alters the starch profile from type B to type C, characterized by low swelling power, low solubility, and strong texture stability, making it suitable for pasta production. In addition, HMT can modify physicochemical properties. This study was conducted to evaluate the physicochemical and sensory characteristics of pasta made with HMT-modified taro and yellow sweet potato flour, and to determine the treatment combination that produced the best overall quality. The experimental design used was a Randomized Group Design (RGD) with two factors: type of flour (T) and proportion of flour substitution (P). The physicochemical parameters analyzed included rehydration capacity, color, protein, fat, moisture, ash, and carbohydrate content, along with sensory evaluation. The results showed that the interaction of the two factors significantly affected all sensory parameters. The pasta with the best sensory characteristics was sample T1P3, with the following physicochemical properties: rehydration capacity (55.63%); color L* (18.71); a* (2.51); b* (3.35); protein content (12.99%); fat content (3.63%); moisture content (8.03%); ash content (3.64%); and carbohydrate content (71.71%). Sensory scores included flavor (3.87), texture (3.73), color (3.80), and overall acceptability (3.80).
Co-Authors Aisyah Tri Septiana Arista, Lintang Budi Sustriawan Elok Waziiroh Fitriati, Annisa Hidayah Dwiyanti Husna, Syifaul Indarto Indarto Maghfira, Nadya Permata Mela, Ervina Nur Aini Poppy Arsil Prihananto, Vincentius Probowati, Banun Diyah Retno Setyawati Santi Dwi Astuti Suliman, Nageeb Mohammed