ABSTRAKPenelitian ini bertujuan untuk mengetahui karakteristik sifat fisik dan sifat kimia tepung sukun varietas Toddo'puli. Penelitian ini merupakan penelitian Eksperimen, objek dalam penelitian ini yaitu tepung sukun yang dibuat dari varietas Toddo'puli, dengan ulangan sebanyak 3 kali sehingga menghasilkan jumlah unit percobaan sebanyak 3 unit. Data penelitian diperoleh dengan teknik observasi, dokumentasi dan eksperimen. Teknik analisis data yang digunakan yaitu statistik deskriptif. Hasil penelitian menunjukkan bahwa nilai rata-rata rendemen yang diperoleh sebesar 17,09%, viskositas 4.960 centipoise, kadar air 6,66%, kadar amilosa 0,65%, kadar amilopektin 36,38%. Sedangkan untuk uji organoleptik tepung yang terdiri dari warna, aroma dan tekstur secara berturut-turut memperoleh nilai rata-rata sebesar 2,75%, 2,88%, 3,41%. Kata kunci: Artocarpus altilis, karakteristik fisiko-kimia, tepung sukun ABSTRACTThis study aims to determine the characteristics of physical properties and chemical properties of breadfruit flour Toddo'puli varieties. This research is experimental research, object in this research that is breadfruit flour which are made from varieties of Toddo'puli, with 3 times repeat so as to produce amount of unit trial counted 3 unit. Data of research obtained by way observation, documentation and experiment. files analysis techniques used are descriptive statistics. The results showed that the average value of yield obtained was 17.09%, viscosity 4,960 centipoise, moisture content 6,66%, amylose content 0,65%, amylopectin content 36,38%. While for organoleptic test of flour consist of color, smell and texture in a row get average value equal to 2,75%, 2,88%, 3,41%.
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