Differences in preferences, water content, and dietary fibre of jackfruit seed crackers enriched with red beetroot (Beta vulgaris)

Abstract

Abstract Increasing public attractiveness to crackers can be done by diversifying non-protein cracker products. Jackfruit seeds have potential as an additive for crackers because it contains high starch and nutrients, such as dietary fibre. The purpose of this research is to determine the differences in preference for experimental crackers as well as water content and total dietary fibre. Mean analysis was used to determine level of public preference and Kruskal-Wallis test is used to determine differences in the level of preference. To determine the difference in water content and dietary fibre, used non-homogeneous sample t-test. Preference test showed steamed and boiled-steamed jackfruit seeds treatment got an average score of 5.6 and 5.7 criteria favoured by panellist, treatment for boiled jackfruit seeds with average score of 5.4 criteria less favoured by panellist. The nutritional analysis with low water content and high dietary fibre in steamed treatment with average water content of 2.40% and total dietary fibre of 9.21. Kruskal-Wallis test showed P-value of 0.000 <0.05, meaning that there was a difference treatment of jackfruit seeds on texture preference aspect. Non-homogeneous sample t-test analysis showed P-value <0.05, meaning that there was a difference in water content and dietary fibre.