The Effect of the Ratio of Jackfruit Seed Flour with Tapioca and the Amount of Sodium Bicarbonate on the Quality of Crackers

Oct 13, 2025 by talynt.org 44 views

The Effect of the Ratio of Jackfruit Seed Flour with Tapioca and the Amount of Sodium Bicarbonate on the Quality of Crackers

Exploring the Potential of Jackfruit Seeds: The Effect of Comparison of Jackfruit Seed Flour with Tapioca and Sodium Bicarbonate on the Quality of Crackers

Crackers, crispy snacks that are popular in Indonesia, are generally made from tapioca flour. However, the latest research by Sri Efriyanti Harahap, which was supervised by Karo-Karo and Linda Masniary Lubis, showed new potential in manufacturing crackers: Jackfruit seed flour. This study explored the effect of the ratio of jackfruit seed flour with tapioca and the number of bicarbonate sodium on the quality of crackers.

Background and Significance of the Study

Crackers are a popular snack in Indonesia, and their production is a significant industry in the country. However, the traditional method of making crackers using tapioca flour has some limitations. Tapioca flour is a starchy and low-protein ingredient, which can result in crackers that are high in carbohydrates but low in protein and fiber. On the other hand, jackfruit seed flour is a rich source of protein and fiber, making it a potential alternative to tapioca flour in making crackers. The use of jackfruit seed flour can not only improve the nutritional value of crackers but also provide a sustainable solution for the waste of jackfruit seeds.

Methodology

This study uses a random design complete with two factors: Comparison of jackfruit seed flour with tapioca flour (T) with variations (1: 3, 1: 6, 1: 9, and 1:12) and the number of sodium bicarbonate (s) with variations (0.5%, 1%, and 1.5%). The parameters analyzed include water content, ash content, fat content, protein content, degree of development, and organoleptic values (color, aroma, taste, and crispness).

Results and Discussion

The results showed that the ratio of jackfruit seed flour and tapioca flour had a very significant effect on all parameters. The higher the proportion of jackfruit seed flour, the higher the protein and ash content, but the water and fat content tends to decrease. This shows that jackfruit seed flour has a higher protein and fiber content than tapioca flour.

The amount of sodium bicarbonate is also proven to have a very significant effect on water content, ash content, protein content, fat content, and the degree of crunchy development. The higher the concentration of sodium bicarbonate, the higher the water and ash content, but protein and fat content tends to decrease. This shows that sodium bicarbonate plays a role in the process of developing and texture of crackers.

The interaction between the ratio of jackfruit seed flour and tapioca flour on the amount of sodium bicarbonate also shows a significant effect on some parameters, such as water content, ash content, protein content, fat content, crispness, and degree of development.

Conclusion

This study proves the potential of jackfruit seed flour as an alternative to tapioca flour in making crackers. Setting the ratio of jackfruit seed flour with tapioca flour and the amount of sodium bicarbonate can produce crackers with good quality, even richer in nutrition, with a higher protein content. This not only opens new opportunities in diversifying food products, but can also be a solution for the use of jackfruit seeds that have been wasted.

Implications and Future Directions

This research is expected to be an inspiration for the development of more innovative and added value of food products. By maximizing the potential of jackfruit seeds, we can support the national food security program and improve the welfare of the community. Future studies can explore the use of jackfruit seed flour in other food products, such as bread, pasta, and snacks, to further diversify the food industry and provide more sustainable solutions for food production.

Limitations and Future Research Directions

This study has some limitations, such as the use of a small sample size and the lack of control over the variables. Future studies can use a larger sample size and control over the variables to further validate the results. Additionally, future studies can explore the use of jackfruit seed flour in other food products and the effects of different processing methods on the quality of crackers.

References

Sri Efriyanti Harahap, Karo-Karo, and Linda Masniary Lubis. (2023). The effect of the ratio of jackfruit seed flour with tapioca and the amount of sodium bicarbonate on the quality of crackers. Journal of Food Science and Technology, 10(2), 1-10.

Keywords

Jackfruit seed flour
Tapioca flour
Sodium bicarbonate
Crackers
Food security
Sustainable food production
Food innovation
Added value of food products
Frequently Asked Questions: The Effect of the Ratio of Jackfruit Seed Flour with Tapioca and the Amount of Sodium Bicarbonate on the Quality of Crackers

Q: What is the purpose of this study?

A: The purpose of this study is to explore the effect of the ratio of jackfruit seed flour with tapioca and the amount of sodium bicarbonate on the quality of crackers. The study aims to investigate the potential of jackfruit seed flour as an alternative to tapioca flour in making crackers.

Q: What are the benefits of using jackfruit seed flour in making crackers?

A: The use of jackfruit seed flour in making crackers can provide several benefits, including a higher protein and fiber content, which can improve the nutritional value of crackers. Additionally, jackfruit seed flour can provide a sustainable solution for the waste of jackfruit seeds.

Q: How does the ratio of jackfruit seed flour and tapioca flour affect the quality of crackers?

A: The results of this study show that the ratio of jackfruit seed flour and tapioca flour has a significant effect on the quality of crackers. The higher the proportion of jackfruit seed flour, the higher the protein and ash content, but the water and fat content tends to decrease.

Q: What is the effect of sodium bicarbonate on the quality of crackers?

A: The results of this study show that the amount of sodium bicarbonate has a significant effect on the quality of crackers. The higher the concentration of sodium bicarbonate, the higher the water and ash content, but protein and fat content tends to decrease.

Q: Can the interaction between the ratio of jackfruit seed flour and tapioca flour and the amount of sodium bicarbonate affect the quality of crackers?

A: Yes, the interaction between the ratio of jackfruit seed flour and tapioca flour and the amount of sodium bicarbonate can affect the quality of crackers. The results of this study show that the interaction between these two factors has a significant effect on some parameters, such as water content, ash content, protein content, fat content, crispness, and degree of development.

Q: What are the implications of this study for the food industry?

A: This study has several implications for the food industry, including the potential to diversify food products and provide more sustainable solutions for food production. The use of jackfruit seed flour in making crackers can provide a new opportunity for the food industry to produce healthier and more sustainable products.

Q: What are the limitations of this study?

A: This study has some limitations, including the use of a small sample size and the lack of control over the variables. Future studies can use a larger sample size and control over the variables to further validate the results.

Q: What are the future directions for this research?

A: Future studies can explore the use of jackfruit seed flour in other food products, such as bread, pasta, and snacks, to further diversify the food industry and provide more sustainable solutions for food production. Additionally, future studies can investigate the effects of different processing methods on the quality of crackers.

Q: What are the potential applications of this research?

A: The potential applications of this research include the development of new food products that are healthier and more sustainable. The use of jackfruit seed flour in making crackers can provide a new opportunity for the food industry to produce products that are not only delicious but also nutritious and sustainable.

Q: What are the potential benefits of this research for the community?

A: The potential benefits of this research for the community include improved food security and nutrition. The use of jackfruit seed flour in making crackers can provide a sustainable solution for the waste of jackfruit seeds, which can help to reduce food waste and improve food security.

Q: What are the potential challenges of this research?

A: The potential challenges of this research include the need for further studies to validate the results and the potential for the use of jackfruit seed flour to be limited by factors such as availability and cost. Additionally, the use of jackfruit seed flour may require changes to existing food processing and manufacturing practices, which can be a challenge for the food industry.