ABSTRACT
Pasta has been one of the most popular foods around the world for a long time. Pasta was introduced in the 13th century in Italy by Marco Polo after returning from his trip to China. The essential pasta ingredients include wheat cereal flour and water. Fettuccine is one of many varieties of pasta. Many restaurants or hotels all around the world, including Indonesia, provide this particular Italian food as their main menu. However, some of them have substituted several ingredients according to the local resources. The purpose of this research is to examine the substitution formulation of canna starch (Canna Edulis Ker) in the essential ingredients of fettuccine. Canna is a bulb that grows fertile in Indonesia. This ingredient can be processed as a canna starch, which contains natural carbohydrates and has a high viscosity. The research method used is experimental research based on a completely randomized design (CRD) of one independent variable. The independent variable is the substitution of canna starch in five levels of percentage, 15%, 30%, 45%, 60%, and 75%, that will be tested through organoleptic tests (preference and sensory quality test) by 30 trained panelists. The data was analyzed with ANOVA to identify the differences between several formulations and obtain a suitable fettuccine formula. According to the organoleptic test, the study finds that the use of canna starch has a significant influence on the substitution of wheat flour in making fettuccine. There was a substantial difference between the original fettuccine (control sample) and the canna starch fettuccine. The best formulation is 15%, followed by a 30% substitution of canna starch, which has characteristics of yellow color, pleasant aroma, standard taste, and very springy texture. The implication of this experiment is to find an alternative ingredient, mainly a local resource suitable to be used as international gastronomy products. This commodification will provide an unusual tourists’ experience in visiting Indonesia. Whereas the practical implication is to encourage the gastronomist to develop another attractive and tasty product based on local ingredients.
