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

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