Abstract:
For this research, jackfruit (Artocarpus heterophyllus) rags are the main of raw material
that is used in this experiment. It is located at the skin inside which is the yellow flesh is
embedded in that form of capsules. Jackfruit rags also had been waste after the flesh
yellow was taken. Therefore, the research about jackfruit rags had been done to obtain the
flour to develop the cracker. Jackfruit rags were dried at the temperature of 60°C for 48
hours. Then, it is grounded and sieved using sieving (250μm) to make the jackfruit rags
flour (JRF). Five formulations of jackfruit rags cracker were produced (0%, 10%, 20%,
30% and 40%) whereby the wheat flour (all purpose flour) as the control formulation
(0%). Analysis was done on the formulations to determine the moisture, ash, fat, protein,
fiber, and carbohydrate content. The hardness, fracturability and color of the cracker had
been done to compare with the wheat flour cracker. Determination of the acceptance of
the jackfruit rags cracker from untrained panel using sensory evaluation attributes such as
appearance, color, fracturability, smell, flavor and overall acceptance. Based on the
results, jackfruit rags cracker is low in moisture content (6.25%, 4.98%, 4.5% and
3.74%), protein content (8.7%, 7.98%, 7.82% and 7.27%) and carbohydrate content
(65.1%, 65.13%, 62.82% and 62.18%). Even though, for fat content (16.83%, 17.86%,
19.27%, and 20.23%), fiber content (0.76%, 1.4%, 2.84% and 3.51 %) and ash content
(2.38%, 2.66%, 2.76% and 3.08%) increases as the level of JRF increase. Cracker
containing 10% of JRF was least hard and more fracturable compared to control sample.
The color is golden brown while for the control sample is pale in color. Anyway, cracker
that contains 10% of JRF was accepted by untrained panel. Therefore, as the conclusion
the cracker of jackfruit rags contains high of fiber content ( 41.1 % ) and has a potential to
compete with others cracker in the market.
