PEMBUATAN MEUSEUKAT MENGGUNAKAN TEPUNG KOMPOSIT DARI SUKU (Artocarpus altilis) DAN TERIGU SERTA PENAMBAHAN NENAS (Ananas comosus L.)
Abstract: This study aimed to
determine the effect of composite flour ratio and the pineapples percentage
that is added to the meuseukat produced. Based on the results, meseukat has a
value of 34.30% moisture content, ash content of 0.52%, 22.98% of sucrose
levels, fat of 82%, crude fiber content
of 2.22%, hardness 0.0043 kg / cm2, organoleptic values of color 3.19
(neutral), aroma from 3.07 to 3.43 (neutral), taste of 3.16 to 3.63 (neutral),
the texture of 3.23 (neutral). The best treatment of meusekat was proportion
of breadfruit flour and wheat flour (30:
70) and the addition of pineapple 60% . The addition of breadfruit flour causes
aroma of meuseukat less preferred by the
panelists as the aroma of breadfruit more specific but the taste of meusekat
with the addition of breadfruit flour is preferred
Keywords: meuseukat,
breadfruit, wheatflour, pineapple
Penulis: Yanti Meldasari
Lubis, Syarifah Rohaya, Huri Afrina Dewi
Kode Jurnal: jppertaniandd120091
