Utilization of Extrusion Techniques in Pasta Processing from Beneng Taro Flour and Durian Rind Flour

Abstract Beneng taro is indigenous food from Pandeglang, Banten Province that potential to be used as composite flour. Beneng taro contained 6.25% protein, 3.43% ash, 70.24% amylopectin, 2.29% crude fiber, and had the highest food fiber level than another taro (7.19%). However, utilization of talas beneng flour still limited. Durian is Indonesian local fruit that its production reaches 700.000 tons each year. Durian waste (durian rind) could be environmental problem. Durian rind contain a lot lignin, cellulose, and starch. Durian rind could be processed into flour. Extrusion is a process that uses a die in order to get a material with a constant cross-sectional cut. The die is what the material is pushed through in order to get the desired shape. Extrusion technology could made food with any shape from dough. It has advantages of low cost, sustainability, and versatility for production of wide variety of food products. Extrusion technology was a smart solution in increasing added value of local food. This study aims to see whether beneng taro flour and durian rind flour can be made into pasta that can be accepted by consumers and can compete with market products. Pasta from beneng taro flour and durian rind flour can be accepted by the community based on taste, color, aroma, texture, overall, and can compete with pasta products on the market.