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Journal articles on the topic 'Jackfruit seeds'

Author: Grafiati

Published: 4 June 2021

Last updated: 26 July 2025

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1

Uikey, Ashwini, Amruta Pawar, Ekta P. Ningot, and Pallavi Thakre. "Variability of Physical Parameters of Different Cultivar in Jackfruit." Journal of Advances in Biology & Biotechnology 27, no. 10 (2024): 968–72. http://dx.doi.org/10.9734/jabb/2024/v27i101519.

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Jackfruit (Artocarpus heterophyllus Lam.) is an important and indigenous fruit crop of India therefore present investigation was carried out with the aim to evaluate performance different jackfruit cultivars in vidharbha region at Department of Horticulture, Dr. Panjabrao Deshmukh Krishi Vidyapeeth, Akola during 2016-17. Experiment was carried out in Randomized Block Design with thirteen different genotypes of jackfruits viz., AKJF-1 (Akot jackfruit -1), AKJF-2 (Akot jackfruit -2), AKJF-3 (Akot jackfruit -3), AKJF-4 (Akot jackfruit -4) AKJF-5 (Akot jackfruit -5), AKLJF-6 (Akola jackfruit -6),

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2

Wibowo, Ayyub, and Farida Fathul. "IDENTIFIKASI KANDUNGAN ZAT MAKANAN PADA BIJI BUAH DI PASAR BANDAR LAMPUNG." JURNAL ILMIAH PETERNAKAN TERPADU 5, no. 1 (2017): 23. http://dx.doi.org/10.23960/jipt.v5i1.p23-27.

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The purpose of this study was to determine the water content, protein, and fat in the avocado seed jackfruit and durian obtained from traditional markets in Bandar Lampung. Materials used in this research are the seeds of avocado, jackfruit seeds, and seeds of durian. The material obtained from the three traditional markets, namely Bandar Lampung Bambu Kuning, Markets Teluk, and Market Way Halim. This research was conducted using a survey method with the sampling design. Samples were taken three replications from each market using purposive random sampling. The results showed that: (1) the moi

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3

ANDYARINI, ESTI NOVI, and IRUL HIDAYATI. "ANALISIS PROKSIMAT PADA TEPUNG BIJI NANGKA (Artocarpus Heterophyllus Lamk.)." KLOROFIL: Jurnal Ilmu Biologi dan Terapan 1, no. 1 (2017): 32. http://dx.doi.org/10.30821/kfl:jibt.v1i1.1239.

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<p>Indonesia is a tropical country which is diverse types of plants, one of them which was plant jackfruit (<em>Artocarpus heterophyllus</em> Lamk.). But so far, its utilization of waste still leaves form the seeds of jackfruit. Basic human needs of food and technology progress encourages humans to cultivate seeds into flour, jackfruit seed jackfruit. To understand the nutrient content of quality food grain powder jackfruit is the researchers want to do an analysis of proksimat on seed flour, jackfruit. This research use experimental design to test the levels of protein, carb

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4

Snehaa, D., K. R. Rajadurai, S. Saraswathy, T. Anitha, and S. Rajesh. "Prevalent Variability among Jackfruit Genotypes: An Assessment on Fruit and Flake Characteristics." International Journal of Environment and Climate Change 13, no. 10 (2023): 2552–64. http://dx.doi.org/10.9734/ijecc/2023/v13i102921.

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Jackfruit (Artocarpus heterophyllus Lam) belongs to the family Moraceae is a tropical climacteric fruit and known to be the world’s largest edible fruit. Tropical Asia is regarded as origin of jackfruit. India is considered as the mother land of jackfruit with the production of 1.4 million tonnes per year. All parts of jackfruit is consumable, the flesh of jackfruit in unripen stage can be used as vegetable and in fully ripen stage can be used as fruit. Seeds can be used for making curries. Jackfruit bulbs are rich in sugars and contain fair amounts of carotene, protein and minerals. Jackfruit

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5

Celestial, Macey Kate Jimenez, Rosario Delos Santos Sagum, and Trinidad Trinidad. "Nutritional and Physicochemical Properties and Safe Consumption of Jackfruit Seeds (Artocarpus heterophyllus Lam.)." International Journal on Food, Agriculture and Natural Resources 4, no. 4 (2023): 1–12. http://dx.doi.org/10.46676/ij-fanres.v4i4.187.

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Fruits and vegetable by-products such as peels, rinds, and seeds are the focus of functional food research. By-products from jackfruit like seeds are functional foods/ingredients. However, studies on jackfruit seeds’ nutritional, physicochemical properties and safe consumption are limited. Thus, this study aimed to determine the nutritional and physicochemical properties of raw, roasted, and boiled jackfruit seeds, as well as how these seeds could be safely consumed. The nutrient composition, total dietary fiber composition and fermentability, resistant starch, antinutrients, heavy metals, and

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Nirmalasari, Ridha, Misbah Norrahmah, and Nurul Septina. "Pengaruh Suhu Penyimpanan Terhadap Kualitas Organoleptik Minuman Probiotik Susu Biji Nangka (Artocarpus heterophyllus)." Jurnal Ilmiah Biosaintropis (Bioscience-Tropic) 9, no. 1 (2023): 70–80. http://dx.doi.org/10.33474/e-jbst.v9i1.539.

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The seeds of the jackfruit (Artocarpus heterophyllus) have not been used more by the community to make various processed food products. Even though jackfruit seeds contain many nutrients, especially potassium. Jackfruit seeds are rich in nutrients, especially carbohydrates, potassium, phosphorus and fat. The jackfruit seed contains 165 kcal of energy and 36.7 kcal of carbohydrates, which is quite high compared to the content of young jackfruit and ripe jackfruit. Seeing the content of jackfruit seeds which are rich in nutrients, these jackfruit seeds can be an alternative as a raw material for

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7

Thatsanasuwan, Natthaphon, Acharaporn Duangjai, Pannatat Suttirak, and Naritsara Phanthurat. "Proximate composition and sensory attributes of gluten-free pasta made from jackfruit seeds." Functional Foods in Health and Disease 13, no. 1 (2023): 11. http://dx.doi.org/10.31989/ffhd.v13i1.1039.

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Background:Pasta is the world’s favourite food, except among those with celiac disease and other gluten sensitivities. Jackfruit seeds are a good source of nutrients and are gluten-free. Replacing wheat flour with jackfruit seeds in pasta represents a potential alternative food for those with gluten sensitivities. This investigation examined the impact of replacing wheat flour with jackfruit seeds on the proximate composition and sensory assessment of gluten-free fresh pasta (fettuccine). Methods:The pasta was prepared by replacing wheat flour with jackfruit seeds and adding 10% (percentage of

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8

Phaomei, G., and B. Mathew. "Morphological Characterization of Selected Jackfruits of West Garo Hills of NE India." Science & Technology Journal 8, no. 2 (2020): 34–39. http://dx.doi.org/10.22232/stj.2020.08.02.06.

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A survey was conducted to study the fruit characters of jackfruits grown in West Garo Hills of Meghalaya during 2016 to 2018. More than 50 jackfruit trees bearing 15 to 40 years of age were initially evaluated, out of which 10 accessions exhibiting distinct morphological characters were selected for detailed characterization. Significant variations were observed in terms of qualitative and quantitative parameters of fruit under the study. Jackfruit accession viz. WGHJ-1 exhibited desirable characters such as big sized flakes, big and heavy seeds, high fruit:rind ratio, flake:fruit ratio, juicy

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9

Kikon, Dolly. "Jackfruit seeds from Jharkhand." Contributions to Indian Sociology 51, no. 3 (2017): 313–37. http://dx.doi.org/10.1177/0069966717720575.

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This article examines how adivasis in Assam assert their sense of belonging to the land. Based on ethnographic fieldwork conducted along the foothills bordering Assam and Nagaland, I present the everyday lives of adivasi villagers in a militarised landscape and examine how adivasi belonging and identity are constructed in a political milieu where ideas of indigeneity and territoriality are deeply internalised. I look into how adivasi accounts highlight the weaving together of the histories of the tea plantations and social alliances with neighbours in the villages. I argue that these narrative

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10

Tiwi, Dinda Dian, and Rizki Amelia Nasution. "Quality Test of Drinks from Carica Papaya Tip with Addition of Artocarpus Heterophyllus L." Journal La Lifesci 5, no. 4 (2024): 276–88. http://dx.doi.org/10.37899/journallalifesci.v5i4.1494.

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Drinks from papaya seeds and jackfruit have the potential to become functional drinks with health benefits. This study aims to test the quality of drinks from papaya seeds with the addition of jackfruit in various comparisons. The research method used was pre-test and post-test experimental design by analyzing data descriptively using table results. The quality parameters tested include antimicrobial tests on Escherchia colli bacteria, Staphyllococcus aureus bacteria, Candida albicans fungus using the disc diffusion method (well diffusion), vitamin C content test using the volumetric method, c

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Walingkas, Walingkas, Pemmy Tumewu, and Meity Rosadelly Rantung. "Physiological Qualities Of Polyembryony Seeds And Zigotes Of Nangka (Artocarpus integra (Thumb) On Seed Production." Jurnal Agroekoteknologi Terapan 4, no. 2 (2023): 434–40. http://dx.doi.org/10.35791/jat.v4i2.52485.

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The aim of this research is to determine the polyembryonic properties of jackfruit seeds, whether the resulting polyembryonic seeds can be used as a contributor to seed production, to determine the number of seeds produced from embryonic characteristics and to determine the relationship between polyembryony and seedling growth. The research used a Randomized Block Design (RAK) with 5 treatments each: whole jackfruit zygotic seeds 1 (Z1), whole jackfruit polyembryony seeds 2 (PU2), whole jackfruit polyembryony seeds 3 (PU3), split jackfruit polyembryony seeds 2 (PB2) and polyembryonic seeds of

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12

Fathima, Subiya, and Navaneetha R. "Development and Evaluation of Nutri Choco Bites Enriched with Jackfruit Seed Flour." International Journal of Health Sciences and Research 13, no. 7 (2023): 146–52. http://dx.doi.org/10.52403/ijhsr.20230721.

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Jackfruit seeds (Artocarpus heterophyllus Lam) are underutilized, despite having significant health and nutritional benefits. The seeds account for 10% to 15% of the fruit weight. The seeds are high in dietary fiber and B-complex vitamins, which are known to help lower the risk of heart disease, prevent constipation, and promote weight loss. Jackfruit seeds also contain resistant starch, which helps to regulate blood sugar and maintain gut health. This study is an attempt to develop Nutri Choco Bites using jackfruit seed flour in 3 variations: 20%, 30% and 40 % respectively. In this investigat

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13

Gaol, R. A. L., M. Nurminah, and R. J. Nainggolan. "Physicochemical characteristics of muffin from composite flour (mocaf, breadfruit, jackfruit seeds, and durian seeds)." IOP Conference Series: Earth and Environmental Science 912, no. 1 (2021): 012086. http://dx.doi.org/10.1088/1755-1315/912/1/012086.

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Abstract 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, a

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14

Murtiningsih, Murtiningsih. "DIVERSIFIKASI TEPUNG BIJI NANGKA DAN TEPUNG BIJI DURIAN DALAM PEMBUATAN COOKIES TERHADAP KESUKAAN KONSUMEN." KELUARGA: Jurnal Ilmiah Pendidikan Kesejahteraan Keluarga 5, no. 2 (2019): 379. http://dx.doi.org/10.30738/keluarga.v5i2.5157.

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Research objectives to find out (1) The results of organoleptic properties in cookies of jackfruit seed flour and durian seeds. (2) The difference between cookies of jackfruit seed flour and durian seed flour. (3) The level of consumer preference for cookies of jackfruit seed flour and durian seeds. This research is a type of experimental research. Data analysis techniques used were organoleptic tests (color and texture) and hedonic tests on consumer preferences. The results showed that between jackfruit seed cookies and basic cookies (controls), consumers preferred cookies of jackfruit seeds

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15

Selvy Yuliani, Aura Putri Abelia, Astrina Utami, Tiwany Arraya, and Puspita Devi. "Peningkatan Pendapatan Mayarakat Desa Melalui Diversifikasi Produk: Studi Kasus Pengolahan Biji Nangka Menjadi Keripik." Jurnal Informasi Pengabdian Masyarakat 3, no. 1 (2025): 85–93. https://doi.org/10.47861/jipm-nalanda.v3i1.1572.

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Jackfruit seed chips are a processed food innovation that uses jackfruit seeds as the main raw material which is often thrown away. This research aims to develop diversification in the use of jackfruit seeds to make chips as a healthy food and provide benefits to the community. The manufacturing process begins with cleaning the jackfruit seeds, boiling to remove the bitter taste, drying to reduce the water content, and slicing thinly before frying or baking until crispy. Several researchers say that jackfruit seeds have quite high nutritional content, such as fiber, protein and carbohydrates,

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16

Hajj, Vagno França, Ana Paula Lopes, Jesui Vergilio Visentainer, Maria Eugênia Petenuci, and Gustavo Graciano Fonseca. "Physicochemical properties, mineral and fatty acids composition of Jackfruit seeds flour of two varieties from Brazilian Midwest." Acta Scientiarum. Technology 44 (July 28, 2022): e60187. http://dx.doi.org/10.4025/actascitechnol.v44i1.60187.

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Jackfruit seeds are usually discarded as waste. Therefore, this work aimed at obtaining the Jackfruit seeds flour of two varieties (soft and firm) from Brazilian Midwest and to evaluate its physicochemical characteristics, mineral and fatty acids composition (FA). Seeds were dried at 45°C for 72h and ground (40-mesh). Both flours revealed high protein content, varying from 13.43% to 16.28%. It also revealed excellent insoluble fibers (4.16% for soft Jackfruit seeds flour [SJF] and 4.68% for firm Jackfruit seeds flours [FJF]) content. Plus, it was good sources of minerals, especially magnesium

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17

Suharyanisa Suharyanisa, Jon Kenedy Marpaung, and Julia Susanti. "Edukasi Pemanfaatan Biji Nangka Berkhasiat sebagai Antibakteri." Natural: Jurnal Pelaksanaan Pengabdian Bergerak bersama Masyarakat. 2, no. 3 (2024): 63–67. http://dx.doi.org/10.61132/natural.v2i3.653.

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Jackfruit seeds contain several secondary metabolite compounds, including flavonoids, alkaloids, saponins, terpenoids and steroids. Jackfruit plants are one type of plant that can grow in tropical areas, so it is easy to find in Indonesia. The purpose of this community service is to improve and provide information and education to the community that the use of jackfruit seeds can be efficacious as an antibacterial. The results of the implementation of community service programs in the form of counseling to the community that there are benefits of jackfruit seeds used as antibacterial. So far,

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18

Photphisutthiphong, Yuwarad, and Savitri Vatanyoopaisarn. "Production of vinegar from jackfruit rags and jackfruit seeds." Journal of Applied Science 18, no. 1 (2019): 75–93. http://dx.doi.org/10.14416/j.appsci.2019.03.002.

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19

Joshua D., Matias, Emman. "Effectiveness of Jackfruit Seeds (Artocarpus Heterophyllus) as Biodegradable Paper Plate." International Journal for Research in Applied Science and Engineering Technology 13, no. 6 (2025): 3703–8. https://doi.org/10.22214/ijraset.2025.72770.

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The increasing environmental burden of plastic waste necessitates the development of sustainable alternatives, particularly in disposable tableware. This study explores the effectiveness of Jackfruit (Artocarpus Heterophyllus) Seeds as a biodegradable paper plate material. This study aimed to explore the characteristics of Jackfruit (Artocarpus Heterophyllus) Seeds’ durability, appearance, and biodegradability—and compare its performance with traditional paper plates in terms of durability, resistance, absorption, and shelf life. Employing an experimental design, systematically processing jack

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20

Manik, Trivena myta, Ecclesia Siregar, Elva Damayanti Girsang, Yuli Bella Shinta Simamora, and Ramlan Silaban. "ROLE OF BIOTECHNOLOGY IN PROCESSING JACKFRUIT SEED WASTE TURNS INTO BIOETHANOL." DIVERSITAS HAYATI 2, no. 1 (2024): 6–10. http://dx.doi.org/10.30631/21.6-10.

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The jackfruit plant is a type of tropical fruit plant that is multifunctional and can be planted in tropical areas at an altitude of less than 1,000 meters above sea level. Research has been carried out on making bioethanol from waste jackfruit seeds (Artocarpus heterophyllus Lamk). This research aims to find out whether jackfruit seed waste can be used as raw material for making biethanol and to determine the effect of pH on the fermentation process. This research used jackfruit seeds which were hydrolyzed with H2SO, 2.5% for 3 hours at a temperature of 70 °C, then the glucose content was mea

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Akter, Bonany, and M. Amdadul Haque. "Utilization of Jackfruit (Artocarpus heterophyllus) Seed’s Flour in Food Processing: A Review." Agriculturists 16, no. 02 (2018): 131–42. http://dx.doi.org/10.3329/agric.v16i02.40351.

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 Although jackfruit (Artocarpus heterophyllus) seeds have significant food value, these are underutilized by both human and animals due to lack of information about nutrient contents and its effective use in food formulations. This review article aimed to highlight the information regarding physicochemical properties, nutrient contents and prospective use of jackfruit seeds flour in food formulations. Various research results on preparation of food products like bread, cake and noodles by supplementing jackfruit seeds flour are reported herein. Seeds flour contains high amount of starch,

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Seni, Wildan, Samsuddin Samsuddin, and Pasyame Rambune Kala. "FEASIBILITY TEST OF JACKFRUIT SEED FLOUR." TRANSPUBLIKA INTERNATIONAL RESEARCH IN EXACT SCIENCES 2, no. 1 (2023): 1–7. http://dx.doi.org/10.55047/tires.v2i1.1128.

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Indonesia, being a tropical country, is home to a wide variety of plants, one of which is the jackfruit plant (Artocarpus heterophyllus Lamk). However, the utilization of jackfruit waste, particularly the seeds, still remains limited. With the increasing demand for food and advancements in technology, there is a growing interest in transforming jackfruit seeds into flour. In order to understand the nutritional value of jackfruit seed flour, researchers have conducted a proximate analysis on the flour. This analysis involved testing the levels of protein, carbohydrates, fat, and calories in the

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23

Ngoc Hoi, Nguyen Thi. "DERIVATION VIABILITY OF RESISTANT STARCH FROM SOME COMMON FRUIT SEEDS IN VIET NAM FOR INDUSTRIAL PRODUCTION." Vietnam Journal of Science and Technology 56, no. 2A (2018): 104–10. http://dx.doi.org/10.15625/2525-2518/56/2a/12636.

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The study aimed to compare the ability of extracting resistant starch (RS) from three common fruit seeds in Vietnam, namely avocado, jackfruit and mango seed. Avocado (Persea Americana) seeds, jackfruit (Artocarpus heterophyllus) seeds and mango (Mangifera indica L.) seeds were collected from local markets in Ho Chi Minh City, processed and extracted of starch. Three starch granules were then analyzed for RS content according to AOAC Standard 2002.02. Simultaneously, the effects of temperature (100, 120 oC), time (10, 15, 20 minutes) and heating methods (drying, steaming) on RS content in thre

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Alghaithi, T., N. Ismail, and B. L. Chua. "Drying of Artocarpus Heterophyllus and is application in treating dye wastewater." Journal of Physics: Conference Series 2523, no. 1 (2023): 012008. http://dx.doi.org/10.1088/1742-6596/2523/1/012008.

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Abstract Coagulation is a common technique used in wastewater treatment plants to remove dissolved chemicals, turbidity, and colours. Aluminium sulphate (alum), the most common coagulant, has recently been connected to both Alzheimer’s disease and environmental issues. In order to deal with these issues, researchers are considering the possibility of developing a natural coagulant that is safe for both humans and the environment. In this research, Artocarpus Heterophyllus (Jackfruit) seeds were used to make a natural coagulant, and their use in the treatment of coloured wastewater was implemen

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Helianty, Sri, Zuqni Melda, Zamri Fadilah, Sri Rezeki Muria, and Rozana Sri Irianty. "PRODUKSI BIOETANOL DARI BONGGOL PISANG DENGAN PENAMBAHAN BIJI NANGKA SEBAGAI SUBSTRAT." JOURNAL OF ENVIRONMENTAL MANAGEMENT AND TECHNOLOGY 3, no. 1 (2024): 45–54. http://dx.doi.org/10.31258/jptl.3.1.45-54.

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Bioethanol is a type of bioenergy that can be used as an alternative fuel. One of the ingredients that can be used is banana stems and jackfruit seeds. Banana stems and jackfruit seeds are materials that contain considerable potential as basic ingredients for bioethanol based on the availability of certain components (starch and cellulose) they contain. The starch and cellulose content found in banana humps and jackfruit seeds can be converted into bioethanol through hydrolysis and fermentation processes. This research aims to synthesize bioethanol from banana humps and jackfruit seeds, determ

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Idhapola Sitohang, Lenovia, Ni Made Yusa, and I. Made Sugitha. "Pengaruh Penambahan Tepung Biji Nangka (Artocarpus Heterophyllus) Terhadap Karakteristik Bakso Ikan Tongkol (Euthynnus Affinis)." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 12, no. 4 (2023): 783. http://dx.doi.org/10.24843/itepa.2023.v12.i04.p03.

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The purpose of this research was to know the effect of jackfruit seeds flour addition on tuna fish meatball characteristic and to determine the right amount of jackfruit seeds flour addition that produced tuna fish meatball with the best characteristics. This research used a completely randomized design with treatment consisting of 6 levels of concentration ratio of jackfruit seeds flour (0%, 5%. 10%, 15%, 20%, 25%). Each treatment repeated 3 times in order to obtain 18 experimental units. The data obtained were analysed by analysis of variance and if there was an effect, then it will be follo

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Hastuti, Ningrum Dwi. "Karakteristik organoleptik pada produk olahan stik biji nangka." Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 11, no. 1 (2020): 66–71. http://dx.doi.org/10.35891/tp.v11i1.1882.

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Jackfruit seeds have high nutritional content such as carbohydrates, and protein, so they can be used as potential food. Processing jackfruit seeds into food products is one form of business utilizing jackfruit seed waste as an alternative to adding new food sources. The purpose of this study was to determine the organoleptic characteristics of jackfruit seed stick products. Organoleptic test using Friedman Test with α = 0.05 and determining the best treatment using the effectiveness index. The results showed that the best organoleptic test was obtained from jackfruit seed stick products with

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Alibekov, Ravshanbek Sultanbekovich, Siti Mazlina Mustapa Kamal, Farah Saleena Taip, Alifdalino Sulaiman, Abdugani Mutalovich Azimov, and Klara Abdyrazahovna Urazbayeva. "Recovery of Phenolic Compounds from Jackfruit Seeds Using Subcritical Water Extraction." Foods 12, no. 17 (2023): 3296. http://dx.doi.org/10.3390/foods12173296.

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Jackfruit is one of the major fruits cultivated in many Asian countries. Jackfruit seeds are generally disposed of into the environment, which causes an environmental concern that leads to biowaste accumulation. The seeds have excellent nutritional value, such as carbohydrates, protein, fats, minerals, and bioactive compounds. Bioactive compounds, such as phenolic, can be recovered from jackfruit seeds that could add value to the food and pharmaceutical industry. Thus, this study focused on utilizing subcritical water to extract the phenolic compounds from jackfruit seeds and correlate them wi

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Akter, F., and MA Haque. "Jackfruit Waste: A Promising Source of Food and Feed." Annals of Bangladesh Agriculture 23, no. 1 (2020): 91–102. http://dx.doi.org/10.3329/aba.v23i1.51477.

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All the food sources comprise edible and non-edible waste portions. With increasing demand for food and feed the current agriculture is focusing on agro-processing to utilize the maximum portion of the plant or animal resources. This review paper aims at summarizing the present status of utilization of jackfruit (Artocarpus heterophyllus Lam, Moraceae) wastes in food, feed, and other industry. Apart from the non-edible portion like peel and axis, the edible by-products like seeds of jackfruit mostly remain underutilized worldwide including Bangladesh. This article has reviewed the works devote

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Balamaze, J., J. H. Muyonga, and Y. B. Byaruhanga. "Physico-chemical Characteristics of Selected Jackfruit (Artocarpus Heterophyllus Lam) Varieties." Journal of Food Research 8, no. 4 (2019): 11. http://dx.doi.org/10.5539/jfr.v8n4p11.

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This study was aimed at establishing the variation in physico-chemical properties between and within different jackfruit varieties.  Mature jackfruits from trees known to produce orange, yellow and white flakes were harvested and ripened at 28oC and 90% relative humidity. The weight, length and circumference of ripe fruits were measured. The fruits were cut into three equal sections: top, middle and bottom. Each section was separated into flakes, rind, abortive perigones, consolidated perigones, seeds and core. The percent weight of different fruit parts, and flake physico-chemical

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Setyaningsih, Erwin, Diajeng Fatimatuz Zahro, Alfinatun Nazah, and Sahri. "PELATIHAN PEMBUATAN KERUPUK BIJI BUAH NANGKA UNTUK MENINGKATKAN TARAF EKONOMI DI DESA CENGUNGKLUNG KECAMATAN GAYAM." JIK-PkM: Jurnal Inovatif dan Kreatif hasil Pengabdian kepada Masyarakat 2, no. 1 (2024): 1–11. http://dx.doi.org/10.55148/jik-pkm.v2i1.884.

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Improving economic standards in rural areas can be realized through the development of local potential and community empowerment. One of the potentials that can be utilized is the abundant jackfruit seeds in Cengungklung Village, Gayam District which are developed into crackers. Crackers are very suitable for snacks and complements the food menu, especially jackfruit seed crackers which are undoubtedly useful. Our program is to provide solutions for the community with training on jackfruit cracker crackers. Jackfruit seed crackers are a type of cracker that uses the basic ingredients of jackfr

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Simanjuntak, Helen Anjelina, Nurbaiti Br Singarimbun, Defacto Firmawati Zega, Suharni Pintamas Sinaga, Herlina Simanjuntak, and Toberni S. Situmorang. "Kajian Potensi Tumbuhan Nangka (Artocarpus heterophyllus Lam.) dalam Pengobatan Penyakit Infeksi." Herbal Medicine Journal 5, no. 1 (2022): 1–7. http://dx.doi.org/10.58996/hmj.v5i1.36.

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Infectious diseases are one of the health problems because they cause new infectious diseases caused by antibiotic resistance. So it is necessary to search for new antibiotic agents that are sourced from natural ingredients such as jackfruit plants. Jackfruit plant (Artocarpus heterophyllus Lam.) has many benefits ranging from roots, stems, leaves, fruits and seeds. Jackfruit plant has pharmacological properties as anti-inflammatory, antioxidant, antimalarial, antifungal activity, cytotoxic, tyrosinase inhibitory activity and antimicrobial. The purpose of this study was to determine the study

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Mufarikha, Kunti, Muh Aniar Hari Swasono, and Deny Utomo. "Pengaruh proporsi biji nangka (Artocarpus heterophyllus L.) dan kacang hijau (Phaseolus radiatus L.) pada pembuatan sosis nabati." Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 12, no. 1 (2021): 140–53. http://dx.doi.org/10.35891/tp.v12i1.2467.

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Jackfruit seeds and green beans can be used as a substitute for animal protein in making sausages. The purpose of this study was to obtain the right proportion of jackfruit seeds to the correct addition of mung bean flour for the manufacture of vegetable sausage products in terms of physicochemistry and organoleptic. The method used in this study was a 2 factor completely randomized design consisting of 9 treatments and three replications. The treatments were given in the form of the proportion of jackfruit seed flour (N1: 25%, N2: 50%, N3: 75%) with green beans (K1: 25%, K2: 50%, K3: 75%). Th

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Sayyad, Parvejsaba Altab, B. S. Shirsat, A. A. Sawant, P. S. Sawant, and P. B. Bansode. "Valorization and Nutritional Assesment of Millet-based Vegan Meatballs Using Jackfruit Seed Powder and Composite Flour." European Journal of Nutrition & Food Safety 17, no. 7 (2025): 27–39. https://doi.org/10.9734/ejnfs/2025/v17i71767.

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The increasing demand for plant-based foods has led to the innovation of nutritious meat analogues. Ethical and health concerns related to red meat have driven demand for meat analogues using sustainable crops like soy, amaranth, and jackfruit. Roasting jackfruit seeds enhances nutrient bioavailability by reducing anti-nutrients. Jackfruit seed powder can improve protein and starch levels in food items such as noodles, cakes, cookies, and biscuits. This study aimed to formulate and develop vegan meatballs using a blend of finger millet, amaranth, barnyard millet, and jackfruit seed powder. Jac

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U., Sreejaya, and Krishnaja U. "The Effect of Processing Methods on Quality Parameters of Jackfruit Seed Flour (JSF) from Different Cultivars." Advances in Research 25, no. 5 (2024): 215–22. http://dx.doi.org/10.9734/air/2024/v25i51155.

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India has a large jackfruit farming industry; however, after the edible part is eaten, the nutrient-rich seeds are thrown away as waste. The study was aimed at investigating the functional properties and sensorial attributes of jackfruit seed flour from various treatments. The results revealed a significant difference between the functional characteristics and sensory attributes of jackfruit seed flour samples processed by soaking the seeds in various soaking media. Based on the results, two seed flour samples (VS1 - Varikka soaked in water and KS1 – Koozha soaked in water) were selected as th

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Nirmalawaty, Amelia, Tiurma Wiliana Susanti Panjaitan, and Alamsyah Alamsyah. "Preference Responses of Wheat Flour Substitution with Jackfruit Seed Flour on Oyster Mushroom Nuggets." Jurnal Penelitian Pendidikan IPA 9, no. 7 (2023): 5753–58. http://dx.doi.org/10.29303/jppipa.v9i7.4672.

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The utilization of Jackfruit seeds is still limited as a snack even though it has no less nutritional substances than wheat flour, even the calories and carbohydrate content is lower so it has the potential to be processed into flour and is expected to substitute wheat flour. On the other, public concern about healthy foods with low-fat content has resulted in the need to develop sources of vegetable protein, one of which is oyster mushrooms which are processed into nuggets. This study aims to determine the preference response to oyster mushroom nugget products with jackfruit seed flour substi

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Arya, Ankur M., B. R. Singh, Samsher, et al. "Jackfruit seeds and its physical properties." INTERNATIONAL JOURNAL OF AGRICULTURAL ENGINEERING 13, no. 1 (2020): 96–99. http://dx.doi.org/10.15740/has/ijae/13.1/96-99.

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Lestari, Retno A. S., Mega Kasmiyatun, Kevin Dermawan, Alfia N. Aini, Nur Riyati, and Finka R. Putri. "Bioplastic from Jackfruit Seeds and Rice." IOP Conference Series: Materials Science and Engineering 835 (May 23, 2020): 012035. http://dx.doi.org/10.1088/1757-899x/835/1/012035.

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Zalfiatri, Yelmira, Rozikhin Rozikhin, and Farida Hanum Hamzah. "Pembuatan Plastik Biodegradable dari Pati biji Durian dan Pati Biji Nangka." CHEMPUBLISH JOURNAL 5, no. 2 (2021): 151–65. http://dx.doi.org/10.22437/chp.v5i2.7988.

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Durian seeds and jackfruit seeds are agricultural waste containing high starch, which can be used as raw material for biodegradable plastic. The purpose of this research was to get the best formulation on the making of biodegradable plastic based on starch of durian seed and starch of jackfruit seed with addition of beeswax. This research was conducted experimentaly by using complete randomized design (CRD) which consists of five treatments and three replications, thus analysis of variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT) at level 5%. The treatments in this rese

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Tripathy, S. N. "Jackfruit: from nutritional gem to cultural heritage and global favorite." Horticulture International Journal 8, no. 4 (2024): 102–7. https://doi.org/10.15406/hij.2024.08.00311.

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Jackfruit (Artocarpus heterophyllus) is a tropical fruit renowned for its versatility in culinary and therapeutic applications. Widespread in tropical regions, jackfruit is consumed fresh, as a snack, or in processed forms such as flour and value-added products. Beyond its culinary uses, jackfruit has a long history in traditional medicine, with its various parts, seeds, and bark providing health benefits. Rich in carbohydrates, proteins, vitamins, and essential minerals, jackfruit is particularly noted for its high content of bioactive compounds, including phenolic compounds and flavonoids, w

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Amitasya Sinaga, Lucia, Luh Putu Trisna Darmayanti, and I. Putu Suparthana. "PENGARUH PERBANDINGAN IKAN KEMBUNG (Rastrelliger kanagurta L.) DAN BIJI NANGKA (Artocarpus heterophyllus) TERHADAP KARAKTERISTIK NUGGET." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 9, no. 4 (2020): 357. http://dx.doi.org/10.24843/itepa.2020.v09.i04.p01.

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   This research aims to determine the comparison effect of mackerel with jackfruit seeds on the characteristics of nuggets, and to find out the exact ratio of it’s to produce the best characteristics of fish nuggets. The completely Randomized Design (CRD) was used in this treatment with mackerel and jackfruit seeds ratio as a treatment consist 6 levels : 100%: 0%; 90%: 10%; 80%: 20 ; 70%: 30%; 60%: 40%; 50%: 50%. Each treatment was repeated 3 times to obtain 18 experimental units. The data obtained were analysis ANOVA and if variance nuggets effect to the variables, followed

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S, SUCHARITHA REDDY, NIRMALA DEVI G, LAKSHMI K, and BHAGYA LAKSHMI K. "PHYSICO-CHEMICAL AND FUNCTIONAL PROPERTIES OF JACKFRUIT (Artocarpus heterophyllus) SEED FLOUR." JOURNAL OF RESEARCH ANGRAU 50, no. 4 (2022): 45–56. http://dx.doi.org/10.58537/jorangrau.2022.50.4.06.

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Jackfruit seeds are under-utilized waste products in many tropical countries. The study was conducted in the Department of Food and Nutrition, College of Community Science, ANGRAU, Guntur in the year 2022 to study the physico-chemical and functional properties of jackfruit seed flour (JSF).The seeds were lye peeled, dried, and milled into flour. Physical characteristics of the seeds including linear dimensions namely length, breadth and thickness of seeds were recorded as 3.32± 0.44 cm, 1.72±0.40 cm and 1.61±0.26 cm, respectively. Geometric mean diameter was 2.03±0.34 cm. Surface area, Spheric

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Dwitiyanti, Dwitiyanti, Rizky Arcinthya Rachmania, Kriana Efendi, Riri Septiani, and Pahlevi Jihadudin. "In Vivo Activities and In Silico Study of Jackfruit Seeds (Artocarpus heterophyllus Lam.) on the Reduction of Blood Sugar Levels of Gestational Diabetes Rate Induced by Streptozotocin." Open Access Macedonian Journal of Medical Sciences 7, no. 22 (2019): 3819–26. http://dx.doi.org/10.3889/oamjms.2019.512.

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BACKGROUND: Jackfruit Seeds (Artocarpus heterophyllus L.) are plants that are thought to be able to reduce blood sugar levels. AIM: The purpose of this study was to prove the activity of jackfruit seeds in reducing blood glucose levels in gestational diabetic rats induced by streptozotocin and in silico study virtual screening through molecular docking to find out the compounds in jackfruit seeds that have interaction with sulfonylurea receptors. METHODS: The animals used in this study were Sprague Dawley strain pregnant female rats which were divided into six groups, namely the no

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Yulianti, Selvi, Ratman Ratman, and Solfarina Solfarina. "Pengaruh Waktu Perebusan Biji Nangka (Artocapus heterophyllus Lamk) Terhadap Kadar Karbohidrat, Protein, Dan Lemak." Jurnal Akademika Kimia 4, no. 4 (2017): 210. http://dx.doi.org/10.22487/j24775185.2015.v4.i4.7873.

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Jackfruit seeds are part of the jackfruit which were not used optimally. The seeds can be eat directly after boiling and can also be changed as flour because it contains carbohydrates, proteins, and fats. This study was conducted to test the levels of carbohydrates, proteins, and fats of Jackfruit seeds after boiledat different times, i.e 15 minutes, 30 minutes, and 45 minutes. Carbohydrates, proteins, and fats weredetermined successively using the phenol sulfuric acid, the Kjeldahl and the Soxhlet extraction methods.Levels of carbohydrates atvarious boiling timesof 15 minutes, 30 minutes, and

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Astuti, P., H. A. Zumar, S. Fathonah, and M. Ansori. "Differences in preferences, water content, and dietary fibre of jackfruit seed crackers enriched with red beetroot (Beta vulgaris)." IOP Conference Series: Earth and Environmental Science 969, no. 1 (2022): 012009. http://dx.doi.org/10.1088/1755-1315/969/1/012009.

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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 fib

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U, Sreejaya, Krishnaja U, Suma Divakar, and Pratheesh P. Gopinath. "A Comparative Analysis of the Influence of Various Processing Techniques on Quality Attributes of Jackfruit Seed Flour (JSF) from Different Cultivars." European Journal of Nutrition & Food Safety 16, no. 9 (2024): 178–85. http://dx.doi.org/10.9734/ejnfs/2024/v16i91537.

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Despite the fact that jackfruit seeds have been shown to have a number of beneficial nutrients and bioactive components that provide significant value to meals, they are widely neglected. The study was aimed at investigating the effect of processing on the functional properties, proximate composition and storage stability of jackfruit seed flour from different cultivars. The jackfruit seeds of cultivars Koozha and Varikka were selected for the study. The water absorption capacity (WAC), oil absorption capacity (OAC), solubility index (SI), swelling power (SP) and bulk density (BD) of the JSF r

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Amin, S. F. A., I. Mansur, P. Pamoengkas, and A. Yusmur. "Germination Test of Two Different Types of Seed to Accelerate Reclamation and Rehabilitation of Ex-limestone Mining Land." IOP Conference Series: Earth and Environmental Science 959, no. 1 (2022): 012050. http://dx.doi.org/10.1088/1755-1315/959/1/012050.

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Abstract The direct seeding method is a planting technique using seeds planted directly in the field without going through nursery stages. The technique was tested to rehabilitate ex-limestone mining of PT. Solusi Bangun Indonesia in Bogor. The seeds used in this study were from two different categories i.e. orthodox and recalcitrant seeds. Orthodox seeds used are Merbau (Intsia bijuga) and Ketapang (Terminalia catappa), while the recalcitrant seeds used are Jengkol (Archidendron jiringa), Bisbul (Diospyros blancoi), and Jackfruit (Artocarpus heterophyllus). This experiment design used was a c

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Kerina, Devi Yuli, Hardoyo Hardoyo, and Atmono Atmono. "FERMENTASI BIOETHANOL DARI BAHAN BAKU BIJI BUAH-BUAHAN MENGGUNAKAN RAGI ROTI DAN RAGI TAPE." Jurnal Lingkungan dan Sumberdaya Alam (JURNALIS) 5, no. 1 (2022): 24–34. http://dx.doi.org/10.47080/jls.v5i1.1810.

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The rapid increase in population resulted in the use of non-renewable fossil energy is increasing and its availability is dwindling. So its dependence must be immediately reduced by using renewable alternative energy sources such as biomass energy. This research aims to find out the potential of fruit seeds (durian, mango, jackfruit) as raw materials for making bioethanol, to find out the fruit seeds (durian, mango, jackfruit) that produce the highest levels of bioethanol, and to find out the effectiveness of adding seeding solution to the fermentation process. The research was conducted in th

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Nurhayati, Nurhayati, Asmawati Asmawati, Syirril Ihromi, Marianah Marianah, and Adi Saputrayadi. "PEMBERDAYAAN EKONOMI MASYARAKAT MELALUI APLIKASI TEKNOLOGI PENGOLAHAN DODOL NANGKA DAN SUSU BIJI NANGKA DI KABUPATEN LOMBOK BARAT." SELAPARANG Jurnal Pengabdian Masyarakat Berkemajuan 4, no. 1 (2020): 522. http://dx.doi.org/10.31764/jpmb.v4i1.3321.

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ABSTRAKDesa kekeri merupakan salah satu desa sentra produksi nangka di Kabupaten Lombok Barat. Produksi buah nangka di desa tersebut melimpah namun tidak diikuti dengan harga jual yang tinggi. Ketika musim buah nangka tiba, harga jual nangka tidak memiliki nilai sedikitpun karena penjualan buah nangka dalam keadaan segar tanpa adanya proses pengolahan lebih lanjut. Berdasarkan kenyataan tersebut, dilakukan kegiatan pengabdian yang bertujuan untuk : (1) Memberikan pemahaman dan pengetahuan kepada masyarakat tentang nutrisi, manfaat dan olahan buah nangka (2) Menjelaskan dan memberikan percontoh

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Ngwere, Sarah S., and Richard J. Mongi. "Nutritional Composition, Sensory Profile and Consumer Acceptability of Wheat-Jackfruit Seed Composite Buns." Tanzania Journal of Science 47, no. 3 (2021): 1154–64. http://dx.doi.org/10.4314/tjs.v47i3.24.

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Jackfruit seeds flour is very rich in nutrients and may be incorporated into wheat flour to develop nutrient dense baked products. Consumption of these products may improve the nutrition status of the people, hence fulfill sustainable development goal number two. In this study, nutritional composition, sensory profile, and consumer acceptability of wheat-jackfruit seeds composite buns (Mandazi) were investigated. Jackfruit seeds flour (JSF) was developed and incorporated into wheat flour (WF) at 10, 20, and 30% to produce composite flour used for bun preparation. Flours and buns were subjected

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