PEMANFAATAN BIJI CEMPEDAK DALAM PEMBUATAN PASTA DAN PERKEDEL

Authors

  • Christabel Benita Universitas Pelita Harapan
  • Bella Irianti Universitas Pelita Harapan
  • Juliana Juliana Universitas Pelita Harapan

DOI:

https://doi.org/10.56854/jbm.v2i2.225

Abstract

Currently, Indonesia has a fairly high level of imports of flour and wheat flour. With the current international situation, the price of flour and wheat flour will soar. To overcome this, this research was conducted to find alternative food sources using cempedak seeds as the main product. Cempedak seeds will be processed into pasta and perkedel. The selection of these two products is based on the nutritional and calorie content of cempedak seeds which will produce both products with healthier nutritional content and better for consumption. This study used an experimental method to determine product processing methods to produce product development that can be produced from the use of cempedak seeds. The sampling technique in this study used a purposive sampling technique as many as 44 respondents of general panelists and sensory panelists to try pasta and perkedel made from cempedak seeds. From the results of the sampling, data analysis will be carried out regarding aspects of taste, color, scent and appearance of the most popular pasta and perkedel made from cempedak seeds. This research succeeded in making cempedak fruit seeds as a substitute for the basic ingredients for making pasta and cakes. Through organoleptic tests in terms of color, aroma, taste, and texture of pasta and cakes made from cempedak seeds, they can be accepted by the public.

 

 

Downloads

Published

2023-11-30

Issue

Section

Articles