Utilization of Jackfruit (Artocarpus Heterophyllus) Seeds as Raw Material for Vegetable Milk

Abstract

Efforts must be conducted to utilize all resources due to the rising vegetarian population, decreasing food supply, high cost of animal-based food sources, increasing lactose intolerant population, and health reasons. Therefore, this research aims to utilize jackfruit seeds as the ingredient of plant-based milk that is nutritious and liked by the panelists from its color, flavor, aroma, and mouthfeel through determining the exact temperature and pasteurization period during its making. This research uses the experimental methods with a factorial Randomized Block Design, in which the first factor is the pasteurization temperature (T1: 60oC, T2: 70oC, and T3: 80oC), and the second factor is the pasteurization period (L1: 1 minute; L2: 2 minutes, and L3: 3 minutes). Each treatment combination is repeated three times. The research shows that jackfruit seed milk using different temperature and pasteurization periods contains 2.32-3.25% protein, 1.02-1.18% fat, and 10.50-12.00obrix of total soluble solids. The overall result of the sensory test (color, flavor, aroma, mouthfeel) shows that the panelists like jackfruit seed milk. The utilization of jackfruit seeds in plant-based milk is one of the solutions to provide alternative beverages with nutrition contents similar to cow milk and reduce the dependency on soybean, whose price continues to rise.

Chemical and Organoleptic Quality of Kombucha Tea at Different Fermentation Time and Concentration of Cherry Leaves (Muntingia calabura L.)

“…Antioxidants have the ability to prevent free radicals. Free radical compounds can potentially damage DNA so that they can form cancer cells [16] [17]. Fermented tea or kombucha tea has a higher antioxidant potential compared to regular tea [13].…”

Chemical and Organoleptic Quality of Free-Gluten Dry Noodles from Sorghum (Sorghum bicolor) and Modified Cassava Flour with Different Drying Temperature

“…Dry noodles are one of the popular products in society and are generally made from wheat flour that contains gluten, so people with celiac disease/gluten intolerant cannot consume it [7] [8]. To diversify local food, push back wheat import, and safe food provision, mainly for people with celiac disease or gluten intolerant and generally for the public, the processing of sorghum flour and mocaf into dry noodles could be a solution for free-gluten local food development.…”