A Making Muffins Using Breakun As A Substitute For Wheat Flour

Agustin, Adela Dwi and Mulyantari, Enny and Prasetyanto, Hermawan (2024) A Making Muffins Using Breakun As A Substitute For Wheat Flour. GASTRONARY, 3 (1). pp. 1-9. ISSN 2963-1270

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Abstract

Breadfruit (Artocarpus Communis) is a local plant that can be found in various regions of Indonesia and contains many nutrients, but its utilization is still not optimal. One innovation that can be done is by making breadfruit into breadfruit flour, then the breadfruit flour can be used as an ingredient in making snacks in the form of muffins. This is a food diversification program from breadfruit. The method used is quantitative with an experimental type of research. Data collection instruments used organoleptic tests and hedonic tests based on questionnaires with 32 trained respondents to provide consumer responses to muffin products made from breadfruit flour. Next, the data was analyzed quantitatively descriptively. The research results showed the quality of breadfruit flour muffins in terms of color with an average score of 3.38 in the agree category (golden brown). Aspect of aroma with an average score of 3.40 in the agree category (fragrant aroma typical of breadfruit). Taste aspect with an average score of 3.43 in the agree category (sweet, typical of breadfruit). Texture aspect with an average score of 3.31 in the agree (soft) category.

Item Type:	Article
Uncontrolled Keywords:	Breadfruit; Breadfruit flour; Muffins; Wheat flour
Subjects:	Food and Beverage Food and Beverage > Food Product Food and Beverage > Food Product > Food Processing > Subtitute Ingredients
Divisions:	Pengelolaan Perhotelan D-IV
Depositing User:	Eka Alaina S.I.Pust
Date Deposited:	19 Feb 2025 02:19
Last Modified:	19 Feb 2025 02:19
URI:	http://repository.ampta.ac.id/id/eprint/2257

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