Experimental Study on The Production of Jackfruit Seed Flour Cookies as a Wheat Flour Substitute
DOI:
https://doi.org/10.36276/908t4062Keywords:
jackfruit seed flour, wheat flour, hedonic test, food alternativeAbstract
This research aims to determine the potential of jackfruit seed flour as a substitute for wheat flour in cookie production. The study was conducted through four experiments using jackfruit seed flour as the primary ingredient. The results indicate that jackfruit seed flour can be used as a viable alternative raw material for cookies. Furthermore, the utilization of jackfruit seed flour contributes to reducing dependency on wheat flour and increasing the economic value of jackfruit seed waste. An organoleptic test was performed with 20 respondents through a hedonic test covering the aspects of taste, color, aroma, and texture. The results showed the highest preference level in the color aspect (60% strongly liked), followed by texture (60%), taste (55%), and aroma (45%). Based on these findings, it can be concluded that jackfruit seed flour-based cookies are well-received by respondents and have the potential for further development as an alternative food product. This is also supported by high Likert scale percentage values in each aspect, particularly in color.
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