Titi Kiranawati, Norman Hariyono, Soenar Soekopitojo, Mansoor Hamid, Igoy Bimo
This study aimed to develop a nutritious pasta product by incorporating carrot leaves (Daucus carota L.) into semolina flour formulations at concentrations of 0%, 5%, 10%, and 15%. Carrot leaves, often considered agricultural waste, are rich in dietary fiber, antioxidants, and chlorophyll. The physicochemical properties of the resulting pasta, such as moisture, ash, protein, fat, carbohydrate content, cooking time, cooking loss, water absorption, and swelling index, were evaluated, alongside sensory attributes such as color, aroma, texture, and taste. Results showed that increasing carrot leaf concentration significantly influenced nutritional content and physical characteristics. Pasta with 10% carrot leaf powder yielded the most acceptable results in terms of sensory evaluation while enhancing nutritional value. The findings support the potential of carrot leaves as a functional ingredient in pasta development, contributing to sustainable food innovation and waste reduction. © 2026 Hasanuddin University Department of Food Science and Technology. All rights reserved.
Faculty of Engineering State, Universitas Negeri Malang, East Java, Malang, 65145, Indonesia; Center of Food and Health, Research Institute Community Engagement, Universitas Negeri Malang, East Java, Malang, 65145, Indonesia; Faculty of Mathematics and Natural Sciences, Universitas Negeri Malang, East Java, Malang, 65145, Indonesia; Faculty of Vocational, Universitas Negeri Malang, East Java, Malang, 65145, Indonesia; Food Technology and Bioprocess, Universiti Malaysia Sabah, Sabah, 88400, Malaysia; Food Security Faculty, Universitas Negeri Surabaya, East Java, Surabaya, 60286, Indonesia