The Effect of Substitution of Seed Flour of Jackfruit (Artocarpus heterophyllus Lam.) on the Physicochemical and Organoleptic Characteristics of Macrons

Jackfruit seeds are rich in carbohydrates, so they can be processed into food products such as macrons. Macron is a typical food of Ternate city which is usually made using wheat flour as the base ingredient. The purpose of this study was to determine the best ratio of substitution of jackfruit seed...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Nurul Ummu Habibah, Nurjanna Albaar, Hamidin Rasulu
Formato:	article
Lenguaje:	EN
Publicado:	Food, Agriculture, and Natural Resources (FANRes) - Networks 2021
Materias:	Agriculture S Nutrition. Foods and food supply TX341-641
Acceso en línea:	https://doaj.org/article/0bc5e994fe8f432d986b642969102064
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:0bc5e994fe8f432d986b642969102064
record_format	dspace
spelling	oai:doaj.org-article:0bc5e994fe8f432d986b6429691020642021-12-01T01:17:29ZThe Effect of Substitution of Seed Flour of Jackfruit (Artocarpus heterophyllus Lam.) on the Physicochemical and Organoleptic Characteristics of Macrons2722-406610.46676/ij-fanres.v2i1.25https://doaj.org/article/0bc5e994fe8f432d986b6429691020642021-05-01T00:00:00Zhttps://journal.fanres.org/index.php/IJFANRES/article/view/25https://doaj.org/toc/2722-4066Jackfruit seeds are rich in carbohydrates, so they can be processed into food products such as macrons. Macron is a typical food of Ternate city which is usually made using wheat flour as the base ingredient. The purpose of this study was to determine the best ratio of substitution of jackfruit seed flour in macron manufacturing and to determine the physicochemical and organoleptic characteristics of macrons produced from different substitutions of jackfruit seed flour. This research investigated the substitution of jackfruit seed flour and wheat flour with formulation (P0 = 0%: 100%, P1 = 25%: 75%, P2 = 50%: 50%, P3 = 75%: 25% and P4 = 100. %: 0%), using a completely randomized design (CRD) consisting of five treatments with three replications to obtain 5 x 3 = 15 experimental units. The best treatment results showed the formulation of 25% jackfruit seed flour and 75% wheat flour (P1) in macrons with physical characteristics in the form of texture (fracture power) 12.25 N, color L * 56.42, a * 9.77, b * 25.44. The chemical properties are 18.313% protein, 11.846% fat, 63.693% carbohydrate, 0.916% ash, and 3.5% moisture. The organoleptic properties include aroma 4.12 (preference), taste 3.30 (neutral), color 4.14 (preference) and texture 4.05 (preference). Macron, with the addition of jackfruit seed flour, has a significant effect on physicochemical properties, including texture, color, moisture content, ash content, and protein, as well as organoleptic characteristics such as taste, aroma, color, and texture. Meanwhile, the addition of jackfruit seed flour to macrons has no effect on fat and carbohydrate levels.Nurul Ummu HabibahNurjanna AlbaarHamidin RasuluFood, Agriculture, and Natural Resources (FANRes) - NetworksarticleAgricultureSNutrition. Foods and food supplyTX341-641ENInternational Journal on Food, Agriculture and Natural Resources, Vol 2, Iss 1, Pp 19-24 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Agriculture S Nutrition. Foods and food supply TX341-641
spellingShingle	Agriculture S Nutrition. Foods and food supply TX341-641 Nurul Ummu Habibah Nurjanna Albaar Hamidin Rasulu The Effect of Substitution of Seed Flour of Jackfruit (Artocarpus heterophyllus Lam.) on the Physicochemical and Organoleptic Characteristics of Macrons
description	Jackfruit seeds are rich in carbohydrates, so they can be processed into food products such as macrons. Macron is a typical food of Ternate city which is usually made using wheat flour as the base ingredient. The purpose of this study was to determine the best ratio of substitution of jackfruit seed flour in macron manufacturing and to determine the physicochemical and organoleptic characteristics of macrons produced from different substitutions of jackfruit seed flour. This research investigated the substitution of jackfruit seed flour and wheat flour with formulation (P0 = 0%: 100%, P1 = 25%: 75%, P2 = 50%: 50%, P3 = 75%: 25% and P4 = 100. %: 0%), using a completely randomized design (CRD) consisting of five treatments with three replications to obtain 5 x 3 = 15 experimental units. The best treatment results showed the formulation of 25% jackfruit seed flour and 75% wheat flour (P1) in macrons with physical characteristics in the form of texture (fracture power) 12.25 N, color L * 56.42, a * 9.77, b * 25.44. The chemical properties are 18.313% protein, 11.846% fat, 63.693% carbohydrate, 0.916% ash, and 3.5% moisture. The organoleptic properties include aroma 4.12 (preference), taste 3.30 (neutral), color 4.14 (preference) and texture 4.05 (preference). Macron, with the addition of jackfruit seed flour, has a significant effect on physicochemical properties, including texture, color, moisture content, ash content, and protein, as well as organoleptic characteristics such as taste, aroma, color, and texture. Meanwhile, the addition of jackfruit seed flour to macrons has no effect on fat and carbohydrate levels.
format	article
author	Nurul Ummu Habibah Nurjanna Albaar Hamidin Rasulu
author_facet	Nurul Ummu Habibah Nurjanna Albaar Hamidin Rasulu
author_sort	Nurul Ummu Habibah
title	The Effect of Substitution of Seed Flour of Jackfruit (Artocarpus heterophyllus Lam.) on the Physicochemical and Organoleptic Characteristics of Macrons
title_short	The Effect of Substitution of Seed Flour of Jackfruit (Artocarpus heterophyllus Lam.) on the Physicochemical and Organoleptic Characteristics of Macrons
title_full	The Effect of Substitution of Seed Flour of Jackfruit (Artocarpus heterophyllus Lam.) on the Physicochemical and Organoleptic Characteristics of Macrons
title_fullStr	The Effect of Substitution of Seed Flour of Jackfruit (Artocarpus heterophyllus Lam.) on the Physicochemical and Organoleptic Characteristics of Macrons
title_full_unstemmed	The Effect of Substitution of Seed Flour of Jackfruit (Artocarpus heterophyllus Lam.) on the Physicochemical and Organoleptic Characteristics of Macrons
title_sort	effect of substitution of seed flour of jackfruit (artocarpus heterophyllus lam.) on the physicochemical and organoleptic characteristics of macrons
publisher	Food, Agriculture, and Natural Resources (FANRes) - Networks
publishDate	2021
url	https://doaj.org/article/0bc5e994fe8f432d986b642969102064
work_keys_str_mv	AT nurulummuhabibah theeffectofsubstitutionofseedflourofjackfruitartocarpusheterophylluslamonthephysicochemicalandorganolepticcharacteristicsofmacrons AT nurjannaalbaar theeffectofsubstitutionofseedflourofjackfruitartocarpusheterophylluslamonthephysicochemicalandorganolepticcharacteristicsofmacrons AT hamidinrasulu theeffectofsubstitutionofseedflourofjackfruitartocarpusheterophylluslamonthephysicochemicalandorganolepticcharacteristicsofmacrons AT nurulummuhabibah effectofsubstitutionofseedflourofjackfruitartocarpusheterophylluslamonthephysicochemicalandorganolepticcharacteristicsofmacrons AT nurjannaalbaar effectofsubstitutionofseedflourofjackfruitartocarpusheterophylluslamonthephysicochemicalandorganolepticcharacteristicsofmacrons AT hamidinrasulu effectofsubstitutionofseedflourofjackfruitartocarpusheterophylluslamonthephysicochemicalandorganolepticcharacteristicsofmacrons
_version_	1718406003904479232

The Effect of Substitution of Seed Flour of Jackfruit (Artocarpus heterophyllus Lam.) on the Physicochemical and Organoleptic Characteristics of Macrons

Ejemplares similares