The Effect of Jackfruit Seed (Artocarpus heterophyllus Lamk) and Mung Bean (Vigna radiata) Composite Flour Fortification on Protein Content and Acceptability of Crackers
DOI:
10.29303/jpm.v20i6.10021Published:
2025-10-13Issue:
Vol. 20 No. 6 (2025)Keywords:
Composite Flour; Crackers; Protein Content; Sensory AcceptabilityArticles
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Abstract
Adequate balance of nutrient intake is crucial due to its biological functions in supporting growth and muscle formation, particularly protein. Jackfruit seeds and mung beans are high-protein raw materials with potential for incorporation into protein-enriched foods, such as crackers. The purpose of this study was to determine the effect of jackfruit seed–mung bean composite flour fortification on protein content and sensory acceptability, and to identify the optimal fortification ratio in crackers. This experimental study employed a Completely Randomized Design (CRD) with five treatments representing different wheat-to-composite flour ratios. Data were analyzed using one‐way ANOVA to test for significant differences, followed by Duncan’s multiple range test to identify the best treatment. Findings indicated that the highest protein content (11.13 %) was achieved in treatment P5 (50 % wheat flour: 50% composite flour). Panellists rated color at 3.93 (like), aroma at 3.56 (like), texture at 3.86 (like), taste at 3.63 (like), and overall acceptability at 3.70 (like). The optimal fortification ratio was identified as P2 (80 % wheat flour: 20% composite flour). Fortification of crackers with jackfruit seed–mung bean composite flour enhances protein content and maintains favorable sensory attributes, with an 80:20 wheat-to composite flour ratio yielding the best overall results.
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Author Biographies
Ni Wayan Nadia Paramita, Bachelor of Food Technology, Institute of Technology and Health Bali
Ida Ayu Putu Ary Widnyani, Bachelor of Food Technology, Institute of Technology and Health Bali
I Gusti Agung Yogi Rabani RS, Bachelor of Food Technology, Institute of Technology and Health Bali
Putu Rima Sintyadewi, Bachelor of Food Technology, Institute of Technology and Health Bali
Anak Agung Ngurah Dwi Ariesta Wijaya Putra, Bachelor of Food Technology, Institute of Technology and Health Bali
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Copyright (c) 2025 Ni Wayan Nadia Paramita, Ida Ayu Putu Ary Widnyani, I Gusti Agung Yogi Rabani RS, Putu Rima Sintyadewi, Anak Agung Ngurah Dwi Ariesta Wijaya Putra
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