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Carrot’s utilization as a processed product is still low to be used for any purpose. The purpose of this study is to optimize the carrot as a product and its nutrition. The organoleptic and chemical test had been done to measure the result of this study. The results showed that 1) the best fusilli color and texture quality in MOCAF (Modified Cassava Flour) was 30% and carrot purees was 30%, the best level in fragility MOCAF 45% and carrot purees was 40%, the best aroma quality in MOCAF was 45% and carrot purees was 30%: 2) Fusilli contain β-carotene 27,790 SI per 100 grams. This study indicates that carrot can be considered as potential alternative food. Keywords—Carrot purees, Mocaf, Pasta, Fusilli

How To Optimize The Fusilli Carrot Pasta's Good Nutritional Condition?