The Use Of Taro Flour as An Alternative Ingredient in Cream Soup Processing: Sensory Quality Analysis

Abstract

This research aims to analyze the sensory quality of using taro flour as a substitute for conventional thickeners in making cream soup which includes taste, texture, color and aroma. Taro (Colocasia esculenta) is a local tuber that is rich in nutrients, such as carbohydrates, fiber and various vitamins, but its use in the food industry is still relatively minimal (Saleh, 2023). This research was conducted by combining experimental and qualitative methods, using One Case Study design. In the experimental process, sensory tests were carried out to evaluate cream soup which was formulated using taro flour as a substitute for conventional thickening agents. This sensory test involved sensory panelists and general consumers, with a total sample of 15 people including 3 experts. Panelists were asked to assess the sensory attributes, which include taste, aroma, texture and color of the cream soup. In addition, qualitative methods were applied through in depth interviews with respondents to gain further understanding regarding their perceptions of taro flour-based cream soup. This approach provides additional insight into consumer preferences, as well as the reasons behind acceptance or dissatisfaction with the product being tested. The research results showed that the use of taro flour was able to make a positive contribution to the sensory attributes of cream soup, especially in terms of taste and texture. Besides that, the color and aroma of the product also received good ratings from the panelists. Cream soup products made from taro flour show a fairly high level of consumer acceptance, indicating that taro flour has great potential to be used as an alternative to thickeners in the food industry. This study also highlights the importance of diversifying local food by utilizing ingredients that are easily accessible and have high nutritional value, such as taro, to support health and future food product innovation.