Application of Belitung Taro (Xanthosoma sagittifolium) as a Wheat Flour Substitute in Dried Noodle Production

Abstract

Indonesia remains highly dependent on wheat flour as a primary raw material in food production, particularly for noodles, while wheat is largely imported. This condition encourages the exploration of local resources as alternative substitutes for wheat flour. One promising local commodity is Belitung taro, which is still underutilized and mostly limited to traditional consumption rather than processed products such as dried noodles. This study aimed to evaluate the characteristics of dried noodles produced with Belitung taro substitution and to determine the optimum formulation that yields acceptable product quality. A completely randomized design (CRD) was applied with substitution levels of Belitung taro at 0, 10, 20, 30, 40, and 50%, corresponding to wheat flour proportions of 100, 90, 80, 70, 60, and 50%. Data were analyzed using ANOVA followed by Duncan’s Multiple Range Test (DMRT). The result showed moisture content of 4.53-7.8%, water absorption capacity of 83.86-100%, protein content of 10.34-14.31%, and ash content of 1.52-2.53%. Sensory evaluation indicated color preference score of 2.4-3.92, aroma 3.00-3.53, taste 3.21-3.56, and texture 3.17-3.71. ANOVA results revealed that taro substitution significantly affected moisture, protein, ash content, and color preference, but had no significant effect on water absorption, aroma, taste, and texture of the dried noodles.