Wet Pasta “Fettuccine" Jackfruit Seed Flour Substitution: Physical and Organoleptic Quality

Jennifer Angelina; Mariani Mariani; Annis Kandriasari

doi:10.58258/jime.v1i2.9644

Authors

Jennifer Angelina Universitas Negeri Jakarta
Mariani Mariani Universitas Negeri Jakarta
Annis Kandriasari Universitas Negeri Jakarta

DOI:

https://doi.org/10.58258/jime.v1i2.9644

Keywords:

Pasta Fettuccine, Substitusi tepung biji nangka, artocarpus heterophyllus, kualitas fisik, organoleptik

Abstract

This study aims to examine the effect of jackfruit seed flour (Artocarpus heterophyllus) substitution on the physical and organoleptic qualities of fresh fettuccine pasta as an alternative to partially replacing wheatflour.The research was conducted using an experimental method with three levels of jackfruit seed flour substitution: 5%, 10%, and 15%. Physical quality tests included water absorption capacity and elasticity, while organoleptic evaluations covered color, aroma, taste, and texture. The results of ANOVA analysis indicated that jackfruit seed flour substitution had no significant effect on water absorption or elasticity. Meanwhile, the Kruskal-Wallis test showed a significant effect on color and aroma, but no significant effect on taste and texture. Based on the Tukey posthoc test, the 5% substitution level provided the best results in terms of color and aroma. This study suggests that substituting wheat flour with up to 5% jackfruit seed flour can produce fresh fettuccine with good physical and organoleptic quality, and has the potential to become a local food innovation that helps reduce dependency on wheat flour bbnThis study aims to examine the effect of jackfruit seed flour (Artocarpusheterophyllus) substitution on the physical and organoleptic qualities of freshfettuccine pasta as an alternative to partially replacing wheatflour.The researchwas conducted using an experimental method with three levels of jackfruit seedflour substitution: 5%, 10%, and 15%. Physical quality tests included waterabsorption capacity and elasticity, while organoleptic evaluations covered color,aroma, taste, and texture. The results of ANOVA analysis indicated that jackfruitseed flour substitution had no significant effect on water absorption or elasticity.Meanwhile, the Kruskal-Wallis test showed a significant effect on color andaroma, but no significant effect on taste and texture. Based on the Tukey posthoc test, the 5% substitution level provided the best results in terms of color andaroma. This study suggests that substituting wheat flour with up to 5% jackfruitseed flour can produce fresh fettuccine with good physical and organolepticquality, and has the potential to become a local food innovation that helpsreduce dependency on wheat flouroduce fresh fettuccine with good physical and organoleptic quality, and has the potential to become a local food innovation that helps reduce dependency on wheat flour

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