The Effect of Beneng Taro (Xanthosoma undipes K.Koch) Flour Substitution on Physical and Sensory Characteristics of Muffins

Abstract

Beneng taro is an indigenous tuber that grows in Pandeglang, Banten. People of Pandeglang only use it in form of fried and steamed. Another effort to utilize beneng taro that has been done is to process it into flour. Beneng taro contains functional compounds including carotenoid pigments and dietary fiber. The use of beneng taro in food can increase product functionality and as food diversification . Muffins are one of the food that people like, but the main composition is wheat flour. The use of local flour in muffin can help the reduce of wheat flour, but will affect the characteristics of the resulting muffin. The purpose of this study was to evaluate the effect of adding beneng taro flour to muffins on the physical and sensory characteristics. This study used a completely randomized design (CRD) with concentration of substituted beneng taro flour (0%, 15%, 20%, 25%, and 30% w/w). The result of this research is the increase of beneng taro flour substitution in muffins decrease the expansion ratio, water content, lightness (L*) of the crust and crumb, a* chromaticity of the crust, b* chromaticity of the crust and crumb, hue (oh) of the crust and crumb, and sensory acceptance. However, The increase of beneng taro flour substitution increase the density of dough, density of muffin, and a* chromaticity of the crumb. The result of sensory evaluation showed that the increase of beneng taro flour substitution decrease the acceptance of aroma, taste, texture, and color. Based on the results of physical and sensory analysis, the muffin formula substituted with 15% beneng taro flour was the best formula.