Effect of Jackfruit Seed Flour Substitution on Tambang Cookies’ Calsium, Phosphor and Hedonic Rating

Abstract

Jackfruit seed flour is flour produced from jackfruit seeds that are dried and mashed. Jackfruit seed flour can be used as an alternative substance for flour or wheat substitution. Tambang cookie is a light meal or snack shaped like a rope with a small size (± 3cm). Tambang cookieis made fromthe dough which consists of wheat flour, sugar, margarine, egg, salt and baking soda.The objective of this study was to determine the chemical contents (calcium and phosphorus), and hedonic rating tests (taste, color, texture) on tambang cookies with jack fruit seed flour substitution.The research design used was Completely Randomized Design (CRD) with one factor, namely jackfruit seed flour substitution in 10%, 20% and 30% with two repetitions. The data were analyzed using ANOVA (Analysis of Variance) followed by Duncan test.The results showed that the content consisted of 38.525 mg calcium, 173.311 mg phosphorus, 4.412 for hedonic taste (like slightly), 4.085 for hedonic color (like slightly), and 4.471 for hedonic texture (like slightly).

Examining underutilized jackfruit (Artocarpus heterophyllus) seeds as a potential source of human subsistence in the Byse community, India

“…The continuous realization of this potential has attracted innumerable Indian business people to turn even more jackfruit seeds into flour. They have also explored the use of seeds as a thickener in various recipes or as an alternative to gluten in baking (Hidayati et al, 2019). This partly explains the use of ground jackfruit seeds in paste and as a batter to make thin pancakes (also known as steamed rice cakes), called dosas and idlis (Hidayati et al, 2019;Waghmare et al, 2019).…”

“…They have also explored the use of seeds as a thickener in various recipes or as an alternative to gluten in baking (Hidayati et al, 2019). This partly explains the use of ground jackfruit seeds in paste and as a batter to make thin pancakes (also known as steamed rice cakes), called dosas and idlis (Hidayati et al, 2019;Waghmare et al, 2019). This enhances their flavor as well as their nutritional value.…”

“…This enhances their flavor as well as their nutritional value. Jackfruit seeds, especially boiled or roasted seeds, are good sources of protein, making them crucial in vegetarian dishes, and are preserved with pickling, which is an additional conventional technique that commonly serves as a tangy and spicy side dish that enhances the taste of rice dishes (Hidayati et al, 2019;Waghmare et al, 2019). The astounding availability in most of India's states and the use of jackfruit and its seeds are well reported in the National Horticulture Board's statistics.…”