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FLORAVIOLET PASTA

Nur Hatizah binti Md Sari ,Nuru Nor Asikin binti Othman, Nur Farhana Nazura binti Yussap@Yusop, Faiz Irfan bin Razali Noh, Muhammad Nasrul bin Zulkifli, Muhammad Al Azezu bin Amrin, Nur Amira Adawiyah binti Arpan and Ashiey Arabela Yamat 

Program seni culinary, Kolej Vokasional Tawau, Peti Surat 61156, 91021 Tawau, Sabah (MALAYSIA)

* [email protected]

Abstract: This project explores the development of Floraviolet Pasta, an innovative food product that combines natural local ingredients with modern processing methods. Butterfly pea flower (Clitoria ternatea) is used as a natural coloring agent, providing a striking bluish-purple hue while contributing to health benefits through its antioxidant content, particularly anthocyanins. The study was conducted at Kolej Vokasional Tawau and in Kampung Merotai Besar, involving the preparation of pasta using butterfly pea extract, followed by sensory evaluation of its color, taste, texture, and consumer acceptance.

Findings from the study show that Floraviolet Pasta is not only visually appealing and safe for consumption but also enhances nutritional value in daily diets. Its uniqueness lies in the use of natural colorants, a strong local identity, and high commercial potential. Based on the feedback received, the product is likely to be well-accepted by the public as a healthy and innovative alternative food. This innovation also aligns with market demands for plant-based and chemical-free food products.

There are several issues identified in this study. One of the main problems is that Floraviolet Pasta has not yet been widely introduced to the local community. Therefore, with its unique taste and attractive color, the product has the potential to catch public attention. The combination of innovation and traditional elements makes Floraviolet Pasta easily appealing to people of all age groups.

Keywords: of floraviolet pasta, contributing to health benefits, for plant- based and chemical free food products