Sensory Quality Analysis and Physical Quality of Pasta Butterflies Arrowroot Starch Substitution

Abstract

This study aims to examine and analyze the effect of arrowroot starch
substitution on the sensory and physical quality of farfalle pasta. The
research was conducted at the Pastry and Bakery Laboratory,
Culinary Arts Education Study Program, Universitas Negeri Jakarta,
from July 2024 to June 2025. A quantitative approach was used
through an experimental method, followed by an organoleptic test
involving 45 semi-trained panelists, who were Culinary Arts
Education students, Universitas Negeri Jakarta that had completed
the organoleptic evaluation course. The arrowroot starch
substitution levels used were 30%, 40%, and 50%. Descriptive
analysis results showed the highest scores in the following aspects:
dry farfalle pasta color at 30% substitution with a score of 4.5
categorized as golden yellow category and rated as first-best; dry
pasta aroma at 30% substitution with a score of 4.3 categorized as
free from arrowroot odor and rated as second-best; dry pasta texture
at 30% substitution with a score of 4.5 categorized as firm and rated
as first-best; cooked farfalle pasta color at 30% substitution with a
score of 4.0 categorized as pale yellow and rated as second-best;
cooked pasta aroma at 30% substitution with a score of 4.3
categorized as strongly free from arrowroot odor and rated as
second-best; cooked pasta texture at 40% substitution with a score of
4.4 categorized as chewy and rated as second-best; and cooked pasta
taste at 30% substitution with a score of 4.0 categorized as slightly
tasting of arrowroot and rated as second-best. Physical quality tests
showed no significant effect on water absorption capacity and
moisture reduction. In conclusion, the best product was farfalle pasta
with a 30% arrowroot starch substitution