Octavianti Paramita, Fitriyani Irfanti
One of the traditional Indonesian foods that is rarely found and less well known by the wider community is sagon cake. To increase the nutritional content and diversify processed sagon cakes, it is necessary to replace glutinous rice flour with other flours. One of the efforts that can be done in supporting national food security is by utilizing the potential of local food sources that have not been utilized optimally, one of which is breadnut seed (Artocarpus communis G.Forst), which the local people call it kluwih. The results obtained from the sagon cake in the initial experiment had a weakness, which was after a few days through the storage period the aroma and taste of the sagon cake began to change. Based on this, the researchers wanted to improve the sagon cake by improving the quality of breadnut seed flour. To improve the weakness of the sagon cake, the researchers made improvements to the process of making breadnut seed flour through variations in flour. The method of making breadnut seed flour in this study used 3 flour variations, namely the dry method, the blanching method with the addition of Na-Metabisulfite and the fresh (raw) seed method. In this study, an analysis of the chemical composition of breadnut seed flour sagon cakes with variations in flouring process was carried out, namely the content of protein, fat and carbohydrates; analysis of protein content according to AOAC, fat content according to AOAC and carbohydrate by difference. Based on the chemical test, the sample of sagon cake with breadnut seed flour by dry method had an average protein content of 1.914%, fat 4.24%, carbohydrates 11.848%. The sample of sagon cake with breadnut seed flour by blanching method with Na-Metabisulfite had an average protein content of 2.588%, fat 4.02% and carbohydrates 14.539%. The sample of sagon cake with breadnut seed flour by fresh method (raw) had an average protein content of 1.865%, fat 4.62% and carbohydrates 14.831%. It can be concluded that the flour blanching method with Na-Metabisulfite produces the highest protein and carbohydrate content and has the lowest fat content. © 2023 Author(s).
Faculty of Engineering, Universitas Negeri Semarang, Indonesia
