Pengembangan crackers berbasis substitusi tepung biji nangka dan gaplek sebagai kandidat pangan darurat lokal: karakteristik organoleptik dan kandungan serat pangan

Author(s): Dhea Fitria Salsabella, Alfian Abdul Rajab, Andrik Hermanto
DOI: 10.30867/gikes.v7i3.3523

Abstract

Background: Locally available jackfruit seed and dried cassava (gaplek) flours may support the development of practical emergency-food products. Their effects on the sensory properties and dietary fiber content of crackers require evaluation.

Objectives: This study examined differences in the organoleptic characteristics and dietary fiber content of crackers formulated with jackfruit seed and dried cassava flours as candidate locally sourced emergency foods.

Methods: A true experimental study compared five cracker formulations (F1–F5). Thirty semi-trained panelists evaluated color, taste, aroma, and texture using hedonic and hedonic quality tests. Dietary fiber was determined by an enzymatic–gravimetric method using two independent production batches per formulation. Sensory scores were analyzed with the Friedman test followed by Wilcoxon tests with Bonferroni correction; fiber data were analyzed with one-way ANOVA followed by Duncan’s multiple range test.

Results: Hedonic ratings differed across formulations for taste (p = 0.015), aroma (p = 0.042), and texture (p < 0.001), but not color (p = 0.155). Hedonic quality scores differed for color and texture (both p < 0.001), but not taste (p = 0.060) or aroma (p = 0.173). F4 received the highest median hedonic ratings for taste, aroma, and texture, while F2 had the highest dietary fiber content (3.22 ± 0.04%).

Conclusions: Substitution with jackfruit seed and dried cassava flours produced differences in sensory acceptance and dietary fiber content. These crackers are potential local emergency-food candidates; however, nutrient adequacy, food safety, and shelf stability require further assessment.

Keywords

Crackers, dietary fiber, dried cassava flour, emergency food, jackfruit seed flour

Full Text:

PDF

References

ADDIN Mendeley Bibliography CSL_BIBLIOGRAPHY Amirullah, M. F., Afifah, D. N., & Noer, E. R. (2024). A Literature Review: Variasi Ubi Jalar sebagai Alternatif Pangan Darurat. Journal of Nutrition College, 13, 267–277. https://ejournal3.undip.ac.id/index.php/jnc/

BNPB. (2024). Data Bencana Indonesia 2024. https://bnpb.go.id/storage/app/media/Buletin Info Bencana/Buku Data Bencana 2024/20250613_Buku Data 2024.pdf

BNPB. (2025). Rangkuman Bencana Tahun 2025. https://gis.bnpb.go.id/arcgis/apps/sites/#/public/pages/bencana-besar-tahun-2025

Briawan, D., Khomsan, A., Alfiah, E., Nasution, Z., & Putri, P. (2023). Preference for and consumption of traditional and fast foods among adolescents. Food Research, 7(August), 211–226. https://doi.org/10.26656/fr.2017.7(4).156

Bündnis Entwicklung Hilft. (2025). World Risk Report 2025.

Giannoutsos, K., Panagiotis, A., Ioanna, D., Menexes, G., Mourtzinos, I., Sarris, D., & Gkatzionis, K. (2023). Production of functional crackers based on non-conventional flours . Study of the physicochemical and sensory properties. Food Chemistry Advances, 2(April 2022), 100194. https://doi.org/10.1016/j.focha.2023.100194

Gill, S. K., Rossi, M., Bajka, B., & Whelan, K. (2021). Dietary Fiber in Gastrointestinal Health and Disease. Nature Reviews Gastroenterology & Hepatology, 18(2), 101–116. https://doi.org/10.1038/s41575-020-00375-4

Hadiningsih, N., Nuraeni, I., & Listianasari, Y. (2023). Formulation of Emergency Food Bars Made from Cassava Flour and Red Bean Flour. Jurnal Gizi Dan Pangan, 18(28), 84–86. https://doi.org/10.25182/jgp.2023.18.Supp.1.84-86

Harada, M., Tsuboyama-Kasaoka, N., Yonekura, Y., Shimoda, H., Ogawa, A., Kobayashi, S., Sakata, K., & Nishi, N. (2024). Associations Between Lifestyle Factors and Constipation Among Survivors After the Great East Japan Earthquake: A 9-year Follow-up Study. Journal of Epidemiology, 34(4), 164–169. https://doi.org/10.2188/jea.JE20220284

Inoue, T., Nakao, A., Kuboyama, K., Hashimoto, A., Masutani, M., Ueda, T., & Kotani, J. (2014). Gastrointestinal Symptoms and Food/Nutrition Concerns After The Great East Japan Earthquake in March 2011: Survey of Evacuees in a Temporary Shelter. Prehospital and Disaster Medicine, 29(3), 303–306. https://doi.org/10.1017/S1049023X14000533

Kementerian Pertanian. (2024). Statistik Konsumsi Pangan 2024. https://satudata.pertanian.go.id/assets/docs/publikasi/Buku_Statistik_Konsumsi_2024.pdf

Lalruatdiki, H., Mishra, H., Lalchhandama, C., Laltlankimi, R., Shevkani, K., & Sharma, P. (2026). An overview on nutritional composition, bioactive constituents, health benefits, and food applications of jackfruit (Artocarpus heterophyllus) seeds. Discover Food, 6(1), 216. https://doi.org/10.1007/s44187-026-00945-6

Lieber, M., Chin-Hong, P., Kelly, K., Dandu, M., & Weiser, S. D. (2022). A Systematic Review and Meta-Analysis Assessing the Impact of Droughts, Flooding, and Climate Variability on Malnutrition. Global Public Health, 17(1), 68–82. https://doi.org/10.1080/17441692.2020.1860247

Masroni, Hermanto, A., & Elsafitra, H. (2024). The Effect of Earthquake Simulation Animation Videos on The Knowledge And Skills of Earthquake Disaster Preparedness in The 5 th -Grade Elementary School Klatak Banyuwangi 2023. Profesional Health Journal, 6(1), 273–280. https://doi.org/10.54832/phj.v6i1.786

Mohammed, S., Dubey, P. K., Mishra, A. A., & Rahman, S. (2024). Valorisation of Jackfruit Seed Flour in Extrusion and Bakery Products: a Review. Food Science and Biotechnology, 33(14), 3167–3180. https://doi.org/10.1007/s10068-024-01665-2

Peraturan Badan Pengawas Obat Dan Makanan Nomor 1 Tahun 2022 Tentang Pengawasan Klaim Pada Label Dan Iklan Pangan Olahan (2022).

Poojary, M. M., & Lund, M. N. (2022). Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction. Annual Review of Food Science and Technology, 13, 35–58. https://doi.org/10.1146/annurev-food-052720-104513

Qi, Y., Wang, W., Yang, T., Ding, W., & Xu, B. (2025). Maillard Reaction in Flour Product Processing: Mechanism, Impact on Quality, and Mitigation Strategies of Harmful Products. Foods (Basel, Switzerland), 14(15). https://doi.org/10.3390/foods14152721

Rasulu, H. (2021). The Physicochemical Characteristics of Smart Food Bars Enriched with Moringa Leaf Extract And Chitosan as An Emergency Food in Disaster Times. International Journal of Food, Agriculture, and Natural Resources, 02(03), 24–28. https://doi.org/10.46676/ij-fanres.v2i3.51

Rodriguez, I. S., Quintana, L. E., Suarez, P. A., Cabrera, M. A., & Lagunes, A. G. (2021). Physicochemical Properties, Antioxidant Capacity, Prebiotic Activity and Anticancer Potential in Human Cells of Jackfruit ( Artocarpus heterophyllus ) Seed Flour. Molecules, 26(16). https://doi.org/10.3390/molecules26164854

Saeleaw, M., & Schleining, G. (2010). Effect of blending cassava starch, rice, waxy rice and wheat flour on physico-chemical properties of flour mixtures and mechanical and sound emission properties of cassava crackers. Journal of Food Engineering, 100(1), 12–24. https://doi.org/10.1016/j.jfoodeng.2010.03.020

Senanayake, S. M. C. N., Jayasinghe, M. A., Somendrika, M. A. D., & Jayathilake, C. (2024). Cassava Flour as a Possible Replacement for Wheat Flour : A Comprehensive Review Considering the Sri Lankan Scenario. Current Scientia, 01(01), 63–78. https://doi.org/10.31357/vjs.v27i01.7500

Soh, P. C., Mohsin, A. Z., Khalid, N. I., Mohamad Azman, E., & Abd Rahim, M. H. (2026). Jackfruit Seed Flour Substitution Reduces Oil Uptake in Yeast-Raised Doughnuts: Role of Amylose Content, Crust Microstructure, and Textural Properties. Journal of Food Science, 91(6), e71186. https://doi.org/10.1111/1750-3841.71186

Sreekavya, G., Shyamsunder, B., Krishna, M. S. R., & Pavan, P. (2025). Nutritional Composition, Health Benefits, and Industrial Utilization of Jackfruit ( Artocarpus heterophyllus lam .): A Circular Economy Approach. International Journal of Agriculture and Nutrition, 7(10), 90–95. https://doi.org/10.33545/26646064.2025.v7.i10b.306

Sumarto, & Tajrifani, A. S. (2020). Pengembangan Produk Pangan dari Bahan Baku Lokal untuk Buffer Stock Darurat Bencana di Kabupaten Tasikmalaya, Jawa Barat. 11(2), 179–185. https://ejurnal.esaunggul.ac.id/index.php/ABD/article/viewFile/7191/4000

Udoro, E. O., Anyasi, T. A., & Jideani, A. I. O. (2020). Interactive Effects of Chemical Pretreatment and Drying on the Physicochemical Properties of Cassava Flour Using Response Surface Methodology. International Journal of Food Science, 2020, 7234372. https://doi.org/10.1155/2020/7234372

Ulyarti, & Capriola, J. (2022). The Characterization of Jackfruit Seed Flour and Its Application for Crackers. 2(2), 52–59. https://doi.org/10.22437/bigme.v2i2.31785

Van, C. K., Nguyen, T. H., Thi, T., Hang, N., Thuong, P., & Nguyen, N. (2023). Comparison of the Effects of Jackfruit Seed Flour and Jackfruit Seed Starch in the Cookie Manufacturing Process. 1–17.

WHO. (2023). Carbohydrate intake for adults and children: WHO guideline.

Widowati, S. (2023). Prospek Pemanfaatan Pangan Lokal dalam Rangka Meningkatkan Ketahanan Pangan. In Diversifikasi Pangan Lokal untuk Ketahanan Pangan: Perspektif Ekonomi, Sosial, dan Budaya (pp. 1–13). Penerbit BRIN. https://doi.org/10.55981/brin.918.c789

DOI: http://dx.doi.org/10.30867/gikes.v7i3.3523

Refbacks

  • There are currently no refbacks.