UTILIZATION OF JAPANESE SEEDS AND SOYBEAN SEEDS AS RAW MATERIALS FOR MAKING FLOUR
Ujang ahmad soleh1, Zulfikar fauzan ali1, Tuti purnama elia1, Yeni novita sari1, Meidiana budiawati1, Rika febriyanti hermana1, Miftah khoirunnisa1, Syifa fadlillah1, Dr. Nila Tanyela B1

Universitas Pertamina

Abstract

Indonesia is a tropical country that is overgrown by a variety of plants, one of which is jackfruit. Jackfruit plant which is also known as Artocarpus heterophyllus Lamk has been widely used in the food industry, this aims to meet food needs by utilizing agricultural products that have not been processed but can provide added value in the agricultural product processing chain. Processing of jackfruit produces waste of as much as 65-80% of the total jackfruit. The waste produced in the form of jackfruit seeds occupies a fairly large position, namely 30-50% of the total waste generated. One of the efforts that need to be done is by utilizing jackfruit seed waste into jackfruit seed flour as an effort to increase the economic value of jackfruit seeds. In general, people do not know how to process some foodstuffs from agricultural waste, which can still be used optimally. One of the grains that can be used as flour is soybean seeds, the high protein content in soybeans makes soybeans widely used as an additional ingredient in the food. Soybean seeds are usually used as semi-finished products, namely soybean flour. Soybean flour is a semi-finished food ingredient that can be used as a composite flour and as an ingredient that can enrich nutrients in foods in the form of high protein. Therefore, to meet the nutritional needs of Indonesia, it is necessary to combine jackfruit seed flour with soybean seed flour which is one of the main ideas of this research. Testing the Flour Content of Jackfruit Seeds and Soybeans based on SNI 3751:2009. Based on the test, jackfruit and soybean seed flour has a moisture content of 9.19%- ash content of 3.05%- fat content of 8%- carbohydrate content of 59.94%- protein content of 19.82%- Fe content of 87.6 mg/kg- and total sugar content of 31.61%.

Keywords: Artocarpus heterophyllus Lamk, Jackfruit seeds, soybean seeds, Jackfruit seed flour, soybean seed flour,

Topic: Food Chemistry