Open AccessPhysicochemical characteristics of muffin from composite flour (mocaf, breadfruit, jackfruit seeds, and durian seeds)
Author(s) -
R A L Gaol,
Mimi Nurminah,
Rona J. Nainggolan
Publication year - 2021
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/912/1/012086
Subject(s) - wheat flour , food science , mathematics , composite number , chemistry , algorithm
This study aims to determine the formulation of composite flour from mocaf, breadfruit flour, jackfruit seed flour, and durian seed flour in making good quality muffin. Making muffins with composite flour formulations (mocaf, breadfruit flour, jackfruit seed flour, and durian seed flour) (P): 50%:40%:5%:5%, 50%:30%:10%:10%, 50 %:20%:15%:15%, 50%:10%:20%:20%, 100% jackfruit seed flour, 100% durian seed flour 100% breadfruit flour, 100% mocaf, and 100% wheat flour. The resulting muffins were analyzed for specific volume, ash content, protein content, fat content, carbohydrate content, and crude fiber content. The final result of the study showed that the composite flour formulation (mocaf, breadfruit flour, jackfruit seed flour, and durian seed flour) (50%:30%:10%:10%) produced the good quality muffin by deGarmo method.