DEVELOPMENT OF BREADFRUIT FLOUR PRODUCTION PROCESS AS RAW MATERIAL OF FIBER- RICH NOODLE
Breadfruit is a highly nutritious, abundant, easy to use, and high fiber source of local carbohydrates so that it has the potential as an alternative to rice and wheat flour as a staple food. However, breadfruit has a short shelf life, so it needs to be processed to extend its storage time, such...
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| Format: | Final Project |
| Language: | Indonesia |
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| Online Access: | https://digilib.itb.ac.id/gdl/view/56202 |
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| Institution: | Institut Teknologi Bandung |
| Language: | Indonesia |
| Summary: | Breadfruit is a highly nutritious, abundant, easy to use, and high fiber source of
local carbohydrates so that it has the potential as an alternative to rice and wheat flour as
a staple food. However, breadfruit has a short shelf life, so it needs to be processed to
extend its storage time, such as shoveling. The purpose of this study was to determine the
effect of the pretreatment method of breadfruit flour production process and the age of
breadfruit on the nutritional content and physical and chemical properties of breadfruit
flour and to evaluate the use of breadfruit flour as a raw material for fiber-rich noodles.
This study used a completely randomized design with two factors, namely the
pretreatment method: (control, immersion of sodium metabisulfite solution, immersion
of lemon water, boiling, and spontaneous fermentation) and the age of breadfruit:
(immature, mature, and very mature). The parameters analyzed included the content of
water, protein, fat, fiber, ash, dextrose equivalent, color, and swelling power. In addition,
this study uses an organoleptic test in the form of a hedonic test for color, texture, and
taste to measure the minimum value of consumer acceptance. The results showed that the
pretreatment had a significant effect on the ash content, fiber, color, DE, and swelling
power. Breadfruit maturity had a significant effect on protein, fiber, DE, and swelling
power. The interaction between the two factors has a significant effect on fiber content.
The best variety of breadfruit flour as raw material for wet noodles is immature fermented
and mature boiled lemon juice. The hedonic test proves that consumers do not like the
immature variation of fermentation, but prefer the mature variety of lemon water on
condition that the texture needs to be improved through adjusting the recipe for making
noodles.
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