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Pengaruh Substitusi Tepung Biji Nangka Terhadap Sifat Fisik, Kimia, dan Organoleptik Chiffon Cake

Jurnal Teknologi dan Industri Pertanian Indonesia
Tepung biji nangka merupakan salah satu bahan alternatif dalam pembuatan produk pangan inovatif dan sehat. Chiffon cake merupakan salah satu jenis cake yang memiliki tekstur lembut, berpori halus, ringan dan memiliki tampilan yang menarik.
Muhammad Salman Alfarisi, Agung Wahyono
doaj   +1 more source

Jackfruit Seed as Flour Alternative in Cookies: A Consumer Acceptability Study [PDF]

This study investigates the feasibility of utilizing jackfruit seeds as a sustainable replacement for wheat in bakery products to mitigate the escalating costs of wheat.
Nur Afrina binti Nordin, Aziz Caliskan, Wolyna Pindi, Norhidayah binti Abdullah, Yusnita Hamzah   +4 more
core   +1 more source

Impact of some treatments on improving the nutritional, phytochemical, antioxidant, and techno-functional properties of Jackfruit (Artocarpus heterophyllus) seed flours

Future Foods
Exploiting neglected local resources rich in both nutrients and bioactive compounds is one way to combat malnutrition. Jackfruit seeds are consumed in many parts of the world following treatments to improve their nutritional and biological properties ...
Donald Sévérin Dangang Bossi, Saint-Victorien Ganota, Stéphano Tambo Téné, Marc Bertrand Dandji Saah, Ghislain Maffo Tazoho, Pegui Michel Kemtsop, François Zambou Ngoufack   +6 more
doaj   +1 more source

Development of a Probiotic Granule Formula Utilizing By-Products (Rag, Seed, and Pulp) From Jackfruit (Artocarpus heterophyllus L.)

Journal of Food Quality
Jackfruit processing generates a large volume of by-products, which are often discarded despite their nutritional potential. At the same time, probiotic-based products are increasingly valued for their ability to support gut health, enhance immunity, and
Cong Kha Nguyen, Thao Nhu Y. Pham, Ngoc Duc Vu, Long Giang Bach, Thanh Truc Tran   +4 more
doaj   +1 more source

DIVERSIFIKASI TEPUNG BIJI NANGKA DAN TEPUNG BIJI DURIAN DALAM PEMBUATAN COOKIES TERHADAP KESUKAAN KONSUMEN

, 2019
Research objectives to find out (1) The results of organoleptic properties in cookies of jackfruit seed flour and durian seeds. (2) The difference between cookies of jackfruit seed flour and durian seed flour.
Murtiningsih, Murtiningsih
core   +1 more source

Functional properties of raw and roasted jackfruit seed flour: a mini review

Food Research
Jackfruit seed flour is a potential ingredient in food formulation. It can be used in applications of the food industry. Previous research showed that jackfruit seed flour has high water absorption capacity and bulk density, which can be used as a thickener and binding agent in the baking sector. The findings of different studies have shown that the
D.C.K. Teo, M.Z. Abidin, N.H. Malik, N. Abdullah   +3 more
openaire   +1 more source

Influence of Lactobacillus plantarum Fermentation on Functional Properties of Flour from Jackfruit (Artocarpus heterophyllus Lamk.) Seeds

, 2018
Effort to improve the functional properties of jackfruit seed flour has been made by introducing Lactobacillus plantarum fermentation on the jackfruit chips, which are latter processed into flour. The jackfruit chips were fermented using L.
Setiawan, Dani, Giyarto, Cipto, Jayus, Jayus   +2 more
core  

Effect of Addition of Jackfruit Seed Flour on Nutrimental, Phytochemical and Sensory Properties of Snack Bar

, 2017
Present study is undertaken with the aim of estimating quantitative changes in nutritional, phytochemical and sensory properties of snack bar. Nowadays consumers are more concerned about their health, so the need for the nutraceuticals has been increased.
Narinder Kaur, Yogesh Gat, Sayooj Meethal, Jyoti Singh   +3 more
core   +1 more source

Evaluation of quality characteristics of composite cake prepared from mixed jackfruit seed flour and wheat flour [PDF]

In this study, attempt was taken to increase the functionality of cake by substituting wheat flour with 10%, 20%, and 30% jackfruit seed flour (JSF). JSF contained 6.29% moisture, 13.23% protein, 3.09% crude fibre, 73.42% carbohydrates, 2.72% ash and 1 ...
Alim, M.A., Khan, S.A., Saqib, M.N.
core   +2 more sources

Development Of Reduced Calorie Chocolate Cake With Jackfruit Seed (Artocarpus Heterophyllus LAM.) Flour And Polydextrose Using Response Surface Methodology (RSM) Programmed [PDF]

, 2009
Reduced calorie cake was developed from response surface methodology (RSM) programmed by replacing sucrose with 11% polydextrose and wheat flour with 16% jackfruit seed flour (JFSF).
Amin, Siti Faridah Mohd
core   +1 more source