Breadfruit is a plant that has potential as a national food security reserve because breadfruit is able to produce throughout the year, breadfruit is also a vegetable food ingredient that contains a lot of carbohydrates. Purple sweet potato can improve the taste of food processing products, because of its distinctive purple color, and high nutritional content. Saga seeds are high protein-producing plants concurrently increasing the nutritional value of food, and mocaf is the result of cassava fermentation by special enzymes that produce products that have characteristics such as wheat flour and have the potential as a food substitute for wheat flour. In this study, producing brownies from various composite flour to develop food diversity in Indonesia. The final results of the study showed that composite flour (modified breadfruit, purple sweet potato, saga seeds, and mocaf) with a ratio of 35%: 45%: 15%: 5% produced the best quality brownies in terms of hedonic values (taste, aroma, color, texture, general acceptance), water content, ash content, fat content, protein content, and fiber content.

The purpose of this study was to determine the physicochemical and sensory characteristics of muffins produced from mocaf, orange sweet potato flour, breadfruit flour, orange sweet potato starch, and breadfruit starch with various comparisons. A non-factorial completely randomized design (CRD) was used to make muffin from formulation of mocaf, orange sweet potato flour, breadfruit flour, orange sweet potato starch, and breadfruit starch (P) with ratio of 70%:15%:5%:5%:5%, 60%:20%:10%:5%:5%, 50%:25%:15%:5%:5%, 40%:30%:20%:5%:5%,30%:35%:25%:5%:5%,20%:40%:30%:5%:5%,10%:45%:35%:5%:5% and 100% wheat flour (control) which showed a very significant effect on the L value (brightness), ash content, protein content, crude fibre content, organoleptic colour, aroma, taste, and texture. The best quality muffin produced from the composite flour 50% mocaf, 25% orange sweet potato flour, 15% breadfruit flour, 5% orange sweet potato starch and 5% breadfruit starch.

Lime solution was used to decrease mucus in durian seed, so durian seed can be used for food like flour. The introduction of durian seed for flour is aimed to looking for new resource of flour, decrease our dependence on wheat flour, and support food diversification program. The study was conducted to investigate the effect of lime solution’s concentration in durian seed’s flour using completely randomized design by single factor. Durian seed’s flours production which lime solution’s concentration (K) was used as factors (0,1%, 0,5%, 0,9%, 1,3%). Parameters analized were ash, moisture, fat, protein, crude fiber, aroma and color. Based on the analysis parameters results, the best durian seed’s flour will be applied in muffin’s production. The results showed that lime solution soaking treatment (Ca(OH)2) 0,1% produced the best durian seed’s flour.

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