Physicochemical and Sensory Properties of Corn Tortillas Made from Hybrid Corn Flour (Raja R7), Wheat, and Tapioca: A Formulation Study Dyah Ari Kusumah Wardani*, Arie Febrianto Mulyadi, Panji Deoranto
Departement of Agroindustrial Technology, Faculty of Agricultural Technology, University of Brawijaya
*Email: dyaharikw[at]student.ub.ac.id
Abstract
Corn is a strategic food ingredient that has the potential to be developed into value-added products such as tortillas, especially through the use of the local variety Raja R7. However, there is a knowledge gap regarding the optimal formulation that produces the best sensory and physicochemical quality, especially to support MSEs in the region. This study aims to evaluate the effect of the type and ratio of flour (Raja R7 corn, wheat, and tapioca) on the quality of corn tortillas and to identify the best formulation. The study was conducted experimentally using a Randomized Block Design with six formulation treatments, sensory testing by 30 panelists, and physicochemical analysis (moisture content, fat, color, and breaking strength). The results showed that the 9:6:5 formulation (corn:wheat:tapioca) provided the best quality with a fat content of 16.75%, high breaking strength (10.8 N), a whiteness index of 51.96, and the highest hedonic scores for color (4.5), taste (4.3), aroma (4.1), and texture (4.4). This formulation demonstrates an ideal balance between sensory and physicochemical characteristics, although the water content still slightly exceeds the Indonesian National Standard (SNI) standard. A comparative analysis of the cost of goods sold (HPP) between the best treatment and the UMK product shows a similar difference, thus not affecting the selling price. This research emphasizes the importance of combining local ingredients in enhancing the competitiveness of UMK products and supporting the downstreaming of regional commodity-based food production.
Keywords: Corn Totilla- Flour Formulation- Sensory- Physicochemical- Raja R7
