Effect of blanching time and sodium metabisulphite concentration on the physicochemical properties of jackfruit seed flour (Artocarpus heterophyllus). Issue 1 (February 2020)

• Record Type: Journal Article
• Authors: Lumban Gaol, R A; Nurminah, M; Nainggolan, R J
• Is Part Of: IOP conference series. Volume 454:Issue 1(2020)
• Publication Date: 2020-02
• Subjects: Earth sciences -- Periodicals; Environmental sciences -- Congresses; Environmental sciences -- Periodicals; 550.5
• DOI: 10.1088/1755-1315/454/1/012109
• Languages: English
• ISSNs: 1755-1307

Abstract

Abstract: This research aimed to determine the physicochemical characteristics of jackfruit seed flour and to develop the utilization of jackfruit seeds. The analysis was performed using a factorial complete randomized design consisting of two factors, blanching time (T1 = 5 minutes, T2 = 10 minutes, T3 = 10 minutes) and sodium metabisulphite concentration (K1 = 200 ppm, K2 = 400 ppm, K3 = 600 ppm ppm). The parameters analysed were moisture content, ash content, fat content, protein content and L value (brightness). The interaction between the two factors has a very significant influence on water content and L value; it has a significant effect on protein content; and not significant effect on ash content and fat content. Jackfruit seed flour with 5 minutes blanching time and 200 ppm sodium metabisulphite concentration produces the best and more acceptable quality of jackfruit seed flour.