PEMANFAATAN TEPUNG BIJI NANGKA DAN TEPUNG JAGUNG DALAM PEMBUATAN FLAKES
Abstract: Flakes
was one of the breakfast cereal products favored by the public, because it
practical in presentation and high
nutrient content. The content of jackfruit seed flour such as carbohydrates and
protein which was high enough, so it could be combined with added corn flour as
a source of fat and fiber. The purpose of those research was to obtain the best
ratio between the jackfruit seed flour and corn flour towards quality of flakes. This research was
conducted experimentally using a Completely Randomized Design (CRD) with 5 treatments
and 3 replications. The treatment
performed were BJ0 (jackfruit seed flour 100%), BJ1 (jackfruit seed flour 90% :
corn flour 10%), BJ2 (jackfruit seed flour 80% : corn flour 20%), BJ3
(jackfruit seed flour 70% : corn flour 30%), and BJ4 (jackfruit seed flour 60%
: corn flour 40%). The results of chemical analysis and sensory then selected
the best treatment was the treatment BJ4 (jackfruit seed flour 60% : corn flour
40%) with moisture 4.17%, ash 2.96%, fat 2.12%, protein 9.26%, carbohydrate
81.48%, and crude fiber 3.19%. Overall to result of sensory test preferred by
the panelists with descriptions of pale yellow color, flavorful corn, corn
taste, crunchy texture without the added of
milk, and rather than soft texture with the added of milk.
Penulis: Nurul Hadi, Yusmarini,
Raswen Efendi
Kode Jurnal: jppertaniandd170122
