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Articles

Vol. 5 No. 1 (2026): Smart Innovation in the Agricultural Sector, Village Infrastructure Maintenance, and Quality Improvement of Recreational Sports.

MOCHI DURIAN-MAGETAN BERPROTEIN TINGGI: MODIFIKASI MOCHI TRADISIONAL DENGAN SUBSTITUSI TEPUNG TALAS DAN ISIAN SELAI DURIAN LOKAL SEBAGAI OLEH-OLEH UNGGULAN FUNGSIONAL

Submitted
October 12, 2026
Published
2026-01-20

Abstract

This study aims to formulate and develop high-protein Durian-Magetan Mochi as an innovative functional local souvenir. Utilizing a developmental research design, traditional mochi was modified through the substitution of taro flour and local durian jam filling. Proximate analysis and sensory evaluation of three formulations and a control (P0) involved trained panelists. The results indicate that the optimal formulation (P3) with a 45% taro flour substitution yielded mochi with a significant protein content reaching 9.90%, vastly superior to the control mochi (P0) at only 3.40%. A higher proportion of taro flour substitution resulted in better sensory acceptance regarding the chewiness and elasticity of the mochi. The overall sensory acceptance for P3 was also exceptionally high, indicating consumer preference for the modified product. This study broadens the understanding of the potential of local food ingredients—namely taro and durian—as protein sources in processed functional products, while contributing to the diversification of regional souvenirs. Durian-Magetan Mochi holds great potential as a superior souvenir in Magetan, supporting public health improvement and regional economic empowerment through the sustainable utilization of local resources.

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