Experiments of Beneng Taro Flour (Xantoshoma undipes K. Koch): Physical Analysis, Taste Level, and Protein Content of Nastar

Abstract

Beneng taro flour comes from the tubers of the native Indonesian taro plant, which has the potential to be used as a food variation ingredient. However, this is not in line with the diversity of processed products made from Beneng taro flour. One way to increase the diversity of processed products from Beneng taro flour is to diversify it into nastar. This study aims to determine consumer preference, physical quality, and the protein content  for nastar cookies substituted with beneng taro flour. This research was conducted by experimental method using a Completely Randomized Design (CRD) with one factor and four substitution treatments. The results of the study showed that there were differences in consumer preferences for the parameters of color, aroma, texture, taste, and overall acceptance. The highest overall acceptance scores of the nastar cookies was P1 (10%) = 7.94. The results of the physical quality tests showed that the highest hardness value (g) was found in treatment P0 (0%) at 1322.4; the highest cohesiveness value was also in P0 (0%) at 0.10; the highest elasticity value (mm) was observed in treatments P2 (20%) and P3 (30%) at 17.6; and the highest adhesiveness value (mJ) was found in P3 (30%) at 0.66. The physical color quality results showed that P0 (0%) had a pastel yellow color (brighter), P1 (10%) was golden yellow, P2 (20%) was cream, and P3 (30%) was light brown (darker). The protein content decreased with the increasing proportion of beneng taro flour, with the following results: P0 (0%) = 5.89%, P1 (10%) = 5.81%, P2 (20%) = 5.70%, and P3 (30%) = 5.55%. However, this decrease was not significant, and the nastar cookies substituted with beneng taro flour still met the Indonesian National Standard (SNI 2973:2022) for biscuits, which requires a minimum protein content of 2.7%. The results provide perspectives and references for developing food ingredients based on Beneng taro flour as a processed product that has marketability and meets the required nutritional criteria.