Development of crackers from jackfruit rags

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.