UJI MUTU TEPUNG BIJI NANGKA (Artocarpus heterophyllus Lamk) DENGAN TEKNIK PEMBUATAN METODE KERING DAN METODE BASAH

Jackfruit (Artocarpus
heterophyllus L) is one type of fruit that is widely grown in tropical
regions such as Indonesia. During this time, the common portion of jackfruit consumed is young jackfruit,
cooked jackfruit, and seeds. Jackfruit seeds can be processed in the form of fl
our and used as a substitute
as a source of carbohydrates, because there are 36.7 grams of carbohydrates per 100 grams of jackfruit
seeds
.
Objectives
:
This study aims to produce jackfruit seed flour with a dry method and a wet method
tested for knowing org
anoleptic, water content, ash content and microbial contamination based on
Indonesian National Standard No. 3751 in 2009
.
Methods
:
Some of the methods used in this study, namely
the water content with the gravimetric method, ash content with the dry ashing m
ethod (directly),
microbial contamination test using ALT method and AKK method. The sample used in this study was 300
grams and repetition of water content and ash content three times.
Results:
From the results of quality
testing it can be stated that jackf
ruit seed flour meets the quality requirements of Indonesian National
Standard No. 3751 in 2009 except ash content. The product of jackfruit seed flour in the dry method has
powdered organoleptic test results, typical flour odor, brownish white, water cont
ent 7,5%, ash content
1.11%, ALT 15.5 × 10
3
colonies / gram, AKK 70 × 10
2
colonies / gram. Wet merode has powdered
organoleptic test results, typical flour smell, yellowish white color, moisture content 8,4%, ash content
1.45%, ALT 19 × 10
1
colonies / gram
, AKK 34 × 10
3
colonies / gram
.
Conclusions and suggestions:
Jackfruit flour test results mostly meet the requirements, except for aby content. Because it exceeds the
requirements. Another quality test is expected to be carried o