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Journal articles on the topic 'Jackfruit'

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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Gama-Matos, Rayanne, Átilla Colombo Ferreguetti, Giulia Mekiassen do Nascimento, et al. "Can an exotic tree (Jackfruit, Artocarpus heterophyllus Lam.) influence the non-volant small mammals assemblage in a protected area of Atlantic Forest?" Journal of Tropical Ecology 36, no. 5 (2020): 243–50. http://dx.doi.org/10.1017/s026646742000019x.

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AbstractJackfruit (Artocarpus heterophyllus Lam.) is an exotic invasive plant species in the Brazilian Atlantic Forest that causes changes in the environment through the release of allelopathic substances and has high fruit production. We aimed to understand the potential effects of the jackfruit on the non-volant small mammal assemblage in an area protected by law, in the municipality of Cariacica – Espírito Santo, south-eastern Brazil. We sampled the small mammals assemblage using live traps in 18 sites, eight with jackfruit and 10 without. We ordinated the assemblage and tested possible dif

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Ibrahim, Rohaya, Siti Izera Ismail, Md Yasin Ina-Salwany, and Dzarifah Zulperi. "Biology, Diagnostics, Pathogenomics and Mitigation Strategies of Jackfruit-Bronzing Bacterium Pantoea stewartii subspecies stewartii: What Do We Know So Far about This Culprit?" Horticulturae 8, no. 8 (2022): 702. http://dx.doi.org/10.3390/horticulturae8080702.

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Jackfruit-bronzing disease, caused by Pantoea stewartii subsp. stewartii, has recently become more common in the jackfruit crop. Jackfruit-bronzing disease was first discovered in the Philippines in 2014 and spread to Malaysia and Mexico in 2017. Outbreaks of the disease reduced the quality of fresh jackfruit, lowered the market value of local jackfruit, and caused yield losses to the production and financial setbacks to the processors. This disease is more aggressive toward jackfruits with a sweeter flavor and high Brix composition. Symptoms are observable when the fruit is cut open, indicate

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4

Bhure, S. S., P. D. Patil, H. D. Pawar, et al. "Cultural, Morphological and Cross Infectivity of Lasiodiplodia Theobromae Causing Fruit Rot of Jackfruit." Journal of Plant Disease Sciences 18, no. 1 (2023): 43–46. http://dx.doi.org/10.48165/jpds.2023.1801.09.

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Jackfruit fruit rot incited by Lasiodiplodia theobromae is the most serious disease of jackfruit. The pathogen cultural and morphological characteristics, and the exploration of cross infectivity investigated. Typical symptoms of Lasiodiplodia fruit rot of jackfruit were detected in pathogenicity tests on both naturally and artificially contaminated jackfruit fruits. Small regions of brownish lesions were initially noticed on the syncarp (outer skin) of mature jackfruits, either singularly or in a scattered manner. On varied medium, Lasiodiplodia theobromae grew with a consistent degree of var

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Ayu, Dewi Fortuna, Diana Sari Sormin, and Rahmayuni Rahmayuni. "Karakteristik Mutu dan Sensori Nugget Ikan Patin (Pangasius hypopthalmus) dan Nangka (Artocarpus heterophyllus) Muda." Jurnal Teknologi dan Industri Pertanian Indonesia 12, no. 2 (2020): 40–48. http://dx.doi.org/10.17969/jtipi.v12i2.15638.

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The purpose of this research was to study the effect of catfish and young jackfruit ratio on quality and sensory nuggets. A completely randomized design with four treatments and four replications was conducted in the research. The treatments were PN1 (70 catfish meat: 30 young jackfruits), PN2 (60 catfish meat: 40 young jackfruits), PN3 (50 catfish meat: 50 young jackfruits), and PN4 (40 catfish meat: 60 young jackfruits). Data obtained were statistically analyzed using analysis of variance and continued with Duncan's New Multiple Range Test (DNMRT) at a 5% level. The results showed that the c

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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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Ifmalinda, Ifmalinda, Dinah Cherie, and Siti Azzahra Kurnia. "Study of Edible Film from Corn Starch (Zea Mays L.) on the Quality of Minimally Processed Jackfruit." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 12, no. 2 (2023): 397. http://dx.doi.org/10.23960/jtep-l.v12i2.397-412.

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Minimally processed jackfruits can usually be found in traditional markets, but the fact found that jackfruit is sold unpackaged and the fruit is not fresh, some have even browned and are infested with flies. Refrigerator is usually applied, but this technology is relatively expensive and not all farmers/traders can afford it. Edible film is an alternative that is easily degraded and decomposed by natural composers plus zinc oxide (ZnO) which is a piezoelectric ceramic that has anti-microbial properties. The purpose of this research was to determine the effect of ZnO concentration on the chara

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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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Venugopal, Harini, and Arunkumar H. "Formulation of Jackfruit Based Functional Greek Yoghurt and Its Influence on Sensory Attributes." Journal of Scientific Research and Reports 31, no. 2 (2025): 322–29. https://doi.org/10.9734/jsrr/2025/v31i22853.

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The research aimed to develop a jackfruit-based functional Greek yoghurt and evaluate its effect on sensory attributes. Greek yoghurt was prepared following a standard protocol by heating cow’s milk to 90°C for five minutes, cooling it to 45°C, and adding 0.30% freeze-dried DVS yoghurt culture. The mixture was incubated at 45°C for four hours, de-wheyed, and blended with jackfruit pulp and sugar in a 1:1 ratio at concentrations of 20%, 30%, and 40%. Sensory evaluation was conducted using a 9-point hedonic scale by a panel of six judges, and statistical analysis was performed using R software.

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Rahman, M. M., S. M. F. Jinnah, and S. A. Rahman. "Production, nutritional evaluation of jackfruit jam and development of new product by using jackfruit jam." Bangladesh Journal of Agriculture 50, no. 1 (2025): 106–16. https://doi.org/10.3329/bjagri.v50i1.82946.

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To produce and characterize jackfruit (Artocarpus heterophyllus) jam by the extraction of pulps from collected jackfruits was conducted June to December in 2019 at Department of Applied Chemistry and Chemical Technology, Chittagong Veterinary and Animal Sciences University, Khulshi-4225, Chattogram, Bangladesh. Pre-prepared lemon juice, ascorbic acid, pectin, color, citric acid, potassium metabisulfite, and sugar were added to the pulp. After heating and stirring, the mixture reached a 69% brix sugar content and appropriate consistency. Cake making used wheat flour, xanthan gum, caster sugar,

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Sandianysamy, M. A., S. P. Koh, N. Mohd Adzahan, and N. L. Yusof. "Effect of calcium lactate and sucrose on the quality attributes and storage stability of vacuum impregnated jackfruits." Food Research 6, Supplementary 4 (2023): 90–101. http://dx.doi.org/10.26656/fr.2017.6(s4).013.

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Vacuum impregnation (VI) is a non-destructive unit operation. VI has been extensively studied with regard to the modification of the physicochemical properties of food products. The VI process allows the introduction of cryoprotectants and preservatives into the intercellular spaces of the plant tissues. Jackfruit is rich in nutrients and due to the increasing demand for minimally processed fruits, jackfruits are cut, packed, and stored before being sold to customers. However, minimal processing causes mechanical injury, leading to an increase in metabolic activity. A way of extending the stor

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Suneel, R. K., S. L. Jagadeesh, Umesh Chimmalagi, G. S. K. Swamy, G. J. Suresha, and Netravathi. "Variability in Physico-Chemical Fruit Quality in Dessert Type of Jackfruit (Artocarpus heterophyllus Lam.) Genotypes Located in Four Districts of Karnataka, India." International Journal of Environment and Climate Change 13, no. 9 (2023): 1500–1509. http://dx.doi.org/10.9734/ijecc/2023/v13i92382.

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The survey work for identifying elite jackfruit type was initiated in the year 2015 jackfruit season. During 2015 jackfruit season, 27 jackfruit types identified through an extensive survey were spread in 4 districts viz., North Canara (2 types), Chikmagalore (6 types), Tumkur (16 types) and Hassan (3 types). Analysis of variance for 30 characters in 27 type jackfruits revealed a greater variability in the survey zone. Flake thickness, bulb length and TSS exhibited a considerable amount of variation in number. Fruit weight had a range from 0.91 kg (Type-23) to 9.30 kg (Type-12). The type-12 re

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13

Pérez, Aranza Rubí Jiménez, Sergio Soto Simental, Elizabeth Pérez Soto, M. Jesús Franco Fernández, and Roberto González Tenorio. "Effect of Incorporating Jackfruit Fibers in Hamburger Meat." Revista de Gestão Social e Ambiental 19, no. 3 (2025): e011738. https://doi.org/10.24857/rgsa.v19n3-123.

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Objective: To evaluate the physicochemical, textural, and sensory quality of hamburgers infused with jackfruit peel and seed fiber. Theoretical Framework: Hamburgers are a product in high demand worldwide, where meat is the primary raw material. However, today, population segments are seeking lower-fat, healthier, and more nutritious foods. Studies show that jackfruit fiber or flour is considered viable in the formulation of meat products. Method: Jackfruits from Xicotepec de Juárez, Puebla, were used. The physicochemical, textural, and sensory quality of hamburgers infused with jackfruit peel

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14

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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15

PR, Remya, Sharon CL, and Rammya Molu K. "Standardization and evaluation of physico chemical properties of jackfruit based bio-yoghurts." Indian Journal of Dairy Science 77, no. 3 (2024): 231–35. https://doi.org/10.33785/ijds.2024.v77i03.006.

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Jackfruit, the state fruit of Kerala, is often regarded as a wonder fruit due to its nutrient profile, nutraceutical and health benefits and the immense scope for value addition. However, it is mostly underutilized due to lack of knowledge and technical facilities. It can be better utilised, if consumer acceptable, simple as well as nutritious products are prepared out of the fruit. The growing demand for “healthy food” is stimulating the innovation and development of new products nationally and internationally. Yoghurt, a milk based product, is a simple, healthy and nutritious food which offe

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16

Abidin, Nuraizat, Siti Izera Ismail, Ganesan Vadamalai, et al. "Pathogenic Variability of the Jackfruit-Bronzing Bacterium Pantoea stewartii Subspecies stewartii Infection to Jackfruit Varieties and Its Pivotal Plant Hosts in Malaysia." Agronomy 11, no. 11 (2021): 2113. http://dx.doi.org/10.3390/agronomy11112113.

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Infection with Pantoea stewartii subspecies stewartii, which causes jackfruit-bronzing disease, is a huge problem faced by the jackfruit industry in Malaysia. This study was carried out to assess the disease ratings and aggressiveness performance of 28 Pantoea stewartii subspecies stewartii isolated from jackfruit-bronzing diseased jackfruits from four collection areas (Jenderam in Selangor State, Maran and Muadzam Shah in Pahang State, and Ipoh in Perak State) in Peninsular Malaysia, inoculated into jackfruit varieties (Tekam Yellow J33, Hong J34 and Subang Chap Boy J39), the sweetcorn variet

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17

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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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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Suhartatik, Nanik, Mimin Nurjanah, and Kapti Rahayu Kuswanto. "Isolation and Identification of Osmophilic Yeast from unripe Jackfruit (Artocarpus heterophyllus Lamk.)." Indonesian Journal of Agricultural Research 1, no. 3 (2019): 269–79. http://dx.doi.org/10.32734/injar.v1i3.507.

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Osmophilic yeast are microbes that are able to live on media with high sugar concentrations. Some types of osmophilic yeast can break down organic compounds, for example, starch. This research was aimed to isolate and identify existing osmophilic yeast in unripe jackfruits. In this research, the unripe jackfruit was left rotting and 2.5 g of the sample were taken to be solved in 25 ml 0.85% NaCl and diluted. The GYP (glucose-yeast-peptone) agar medium with the glucose concentration of 30–50% was suitable for osmophilic yeast growth. Isolate purification was performed using the streaking method

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Sucipto, Sucipto, Ismi Ardiyati, and Usman Effendi. "EVALUASI KUALITAS KERIPIK BUAH NANGKA DENGAN METODE SIX SIGMA." Jurnal Teknologi Pertanian Andalas 22, no. 2 (2018): 126. http://dx.doi.org/10.25077/jtpa.22.2.126-138.2018.

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Jackfruit is one of tropical fruit that is widespread in the world. Jackfruit fruit had a seasonal charachteristic and very perishable, so it needed to be further processed. One of the fruit chips producers in Malang SJ produced defects in jackfruit chips that were broken 74.5% of all defects types in 2014. Six Sigma method can be applied to evaluate the quality of jackfruit chips. This study aimed to evaluate the quality of jackfruit chips with Six Sigma - Define, Measure, Analyze, Improve (DMAI) so that it was known the Sigma of production, the main factors causing the defect, the priority p

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Ramli, Rafidah A., Azila Azmi, Noorsa R. Johari, and Syuhirdy M. Noor. "Minimally Processed Jackfruit: Opportunity for the Foodservice Industry." Journal of Food Research 6, no. 1 (2016): 1. http://dx.doi.org/10.5539/jfr.v6n1p1.

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Jackfruit is found in abundance in Malaysia. However the use of jackfruit as fresh dessert or in fruit platter has not been fully utilized in the foodservice industry due to the short shelf life of fresh jackfruit. The aim of this paper is to compare two simple calcium-infusion methods in ripe jackfruit pulps. Calcium is infused into the jackfruit pulps through immersion and vacuum-infusion techniques. The addition of calcium into the jackfruit enhanced the firmness and textural integrity of the fruit, thus prolonging the shelf life to 10 days. The minimally processed jackfruit exhibit fresh-l

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Cahyaning Sari, Anandhita Putri, Aulia Ulva Zahra, Dea Ramadhani, Savna Gusfany Jhonanda, and Yolanda Putri. "Waffle Ice Cream Based on Jackfruit Seed Flour: Optimization of Ingredient Content Using Response Surface Methodology." Interdisciplinary Journal of Advanced Research and Innovation 2, no. 2 (2024): 55–60. http://dx.doi.org/10.58860/ijari.v2i2.53.

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Jackfruit seeds have excellent nutritional quality, so they can help obtain healthy and nutritious food products. In this research, some wheat flour was replaced with jackfruit seed flour as the base ingredient for waffle cone ice cream. The amount of wheat flour added to the dough is the same as the amount of jackfruit seed flour added. Jackfruit seed flour was added after the effectiveness of using response surface methodology in the batter base for waffle ice cream. The waffle ice cream cone was made from 100% wheat flour, was considered a control, and was used to compare the waffle ice cre

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23

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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Jalil, Maaz, Robert Hostoffer, and Shan Shan Wu. "Jackfruit Anaphylaxis in a Latex Allergic Non-Healthcare Worker." Allergy & Rhinology 12 (January 2021): 215265672110091. http://dx.doi.org/10.1177/21526567211009195.

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Introduction Anaphylaxis to jackfruit (Artocarpus heterophyllus) is rare. Two previously reported cases have been published in two healthcare workers from jackfruit endemic regions. Latex allergy and birch pollen cross reactivity have both been associated with jackfruit anaphylaxis, providing two separate mechanisms of sensitization. We present a case of jackfruit anaphylaxis in a young latex allergic non-healthcare worker in a non-endemic region. Case Report A 21-year-old male had an anaphylactic reaction immediately after ingesting dried jackfruit. He had a history of allergic rhinitis and l

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Uruakpa, Florence Ojiugo, Ruchithri Nanayakkara, Lauren Pavel, and Tessa Robinett. "Sensory Attributes of Jackfruit beyond Meat Sandwich Filling." Journal La Lifesci 2, no. 4 (2021): 17–24. http://dx.doi.org/10.37899/journallalifesci.v2i4.451.

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Jackfruit is used as a meat substitute by some consumers but reports on its use are scanty. Jackfruit is becoming popular among meat lovers who want non-soy-based meat alternative. Thus, this study aims to 1) discover a healthy and affordable option to meat and 2) assess if consumers candifferentiate between pulled pork and jackfruit in a sandwich. Three types of sandwiches were prepared (i.e., jackfruit-in-water; pork tenderloin; jackfruit-inbrine). Sensory analysis using 300 untrained panelists was conducted to examine selected quality attributes (flavor, texture, aroma) and identify the mea

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Swathi, B. S., G. P. R. Lekshmi, and M. S. Sajeev. "Cooking quality, nutritional composition and consumer acceptance of functional jackfruit pasta enriched with red amaranthus." Environment Conservation Journal 20, no. 3 (2019): 89–97. http://dx.doi.org/10.36953/ecj.2019.20313.

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Jackfruit is an important tropical fruit grown extensively in homesteads of Kerala. Even though jackfruit is a pack house of nutritional components, it remains underexploited and facing huge postharvest loss. Jackfruit bulb and seed are rich in carbohydrates, proteins, fibre and other bioactive compounds and can be utilised for the development of value added products with health benefits and jackfruit pasta is promising as demand for nutritious pasta is increasing domestically as well as internationally. The present study aimed to develop red amaranthus enriched functional jackfruit pasta with

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Tri Rettagung Diana and Deddy Mushthafainl Akhyar. "Pemanfaatan Nangka Muda dalam Pembuatan Sup Krim dengan Teknik fusion." Garina 13, no. 1 (2021): 17–26. http://dx.doi.org/10.69697/garina.v13i1.54.

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The use of young jackfruit which has low prices and abundant production is only as a basic ingredient for making traditional foods. Considering the benefits and nutritional content of young jackfruit, it is necessary to innovate the manufacture of young jackfruit cream soup with fusion techniques. The research objectives are 1) to know the process of making young jackfruit cream soup using fusion technique; 2) knowing the formula and thickening agent for young jackfruit cream soup; 3) find out the community's acceptance of young jackfruit soup cream. The experiment was carried out three times

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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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Ali, Nurul Ain, and Basitah Taif. "DYEING OF SILK YARN WITH EXTRACT FROM OLD LEAVES OF ARTOCARPUS HETEROPHYLLUS." Journal of Tourism, Hospitality and Environment Management 5, no. 19 (2020): 30–40. http://dx.doi.org/10.35631/jthem.519003.

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Jackfruit leaves are a renewable resource where there are frequently removed from the tree. However, its ability in utilising for natural coloration is beyond potential. In this research, old leaves from Jackfruits (Artocarpus Heterophyllus) was studied to uncover the dyeing capabilities on silk yarn. The modern extraction method through micro-wave oven was applied in three procedures pre mordanting and dyeing, simultaneous mordanting, and post mordanting. The established natural colours have been studies on its dyeing ability on silk yarn by using aluminium sulfate and tannin as the mordant.

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Vo, Ha T. N. "Investigation of current status and disease progress of bronzing on “Thai” jackfruit (Artocarpus heterophyllus Lam.) in Tien Giang province." Journal of Agriculture and Development 22, no. 02 (2023): 11–22. http://dx.doi.org/10.52997/jad.2.02.2023.

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Tien Giang is one of the Mekong Delta's largest jackfruit-growing provinces, with a total cultivation area of jackfruit of approximately 13,141.09 ha. Bronzing of jackfruit appeared on Thai jackfruit and caused significant damage to growers, however, the information about the disease is still limited. In this study, we assessed the status of bronzing diseases on Thai jackfruit in Tien Giang province via direct interviews with farmers, mapped the disease distribution by Google Earth, and recorded the disease appearance on Thai jackfruit during the year's two main seasons. Bronzing of Thai jackf

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Teo, D. C. K., M. Z. Abidin, N. H. Malik, and N. Abdullah. "Functional properties of raw and roasted jackfruit seed flour: a mini review." Food Research 8, Supplementary 5 (2024): 111–22. https://doi.org/10.26656/fr.2017.8(s5).22.

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Jackfruit seed flour is a potential ingredient in food formulation. It can be used in applications of the food industry. Previous research showed that jackfruit seed flour has high water absorption capacity and bulk density, which can be used as a thickener and binding agent in the baking sector. The findings of different studies have shown that the functional properties of jackfruit seed flour are influenced by the roasting temperature and roasting time. The functional properties of jackfruit seed flour such as water absorption capacity, oil absorption capacity, water solubility index, bulk d

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Kumari, Chanchila, Jyoti Sinha, A. K. Srivastava, and A. K. Rai. "Advances in Value Addition in Jackfruit Bulb (Artocarpus heterophyllus Lam.) for Food and Nutritional Security of Rural Women in Koderma District, Jharkhand, India." Journal of Scientific Research and Reports 30, no. 11 (2024): 433–50. http://dx.doi.org/10.9734/jsrr/2024/v30i112571.

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Jackfruit (Artocarpus heterophyllus Lam.), an underutilized yet highly nutritious fruit, holds significant potential for improving food security and generating income in rural areas. The recent advancements in value addition for jackfruit bulbs, including dehydration, canning, and processing into various food products, have opened up new economic opportunities, particularly for rural women. Jackfruit bulbs are rich in essential nutrients, including vitamins, minerals, and dietary fiber, making them a valuable resource for enhancing the nutritional status of rural households. Value-added produc

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Gabrielia Aling Sucianti, Rosiana Ulfa, and Bagus Setyawan. "PROSES PEMBUATAN KRIPIK BUAH NANGKA (Artocarpus heterophyllus) Di CV. SARI AGUNG KECAMATAN GENTENG KABUPATEN BANYUWANGI." JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG) 3, no. 1 (2021): 27–30. http://dx.doi.org/10.36526/jipang.v3i1.2666.

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Jackfruit chips are chips processed by jackfruit that are fried specially, usually using a vacuum fryer. If using the usual frying method, namely with the skillet, the jackfruit will not turn into chips because the fruit will be damaged by excessive heat. By using a vacuum fryer, the jackfruit is fried at a lower temperature of around 50-60°C so as not to damage the jackfruit. The purpose of this study is to know the process of processing fruit chips at CV. Sari Agung Genteng Banyuwangi. The method used by collecting data through direct observation of the object of observation, namely direct i

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Faujan, Nur Huda, Najeeba Azizan, and Norlelawati Arifin. "Proximate Composition and Sensory Preference of Beef Sausages with Unripe Jackfruit." Malaysian Journal of Science Health & Technology 8, no. 2 (2022): 9–13. http://dx.doi.org/10.33102/2022249.

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Underutilization of jackfruit and demand for healthier meat product with nutritional benefits and similar taste to meat had led to this study which to evaluate the proximate composition, and consumer preference of beef sausage with different ratio of unripe jackfruit. Five formulations of beef sausage were prepared with different amount of beef to unripe jackfruit were: Control (65:0), A (48.75:16.26), B (32.5:32.5), C (16.25:48.75), and D (0:65). Results found that carbohydrate contents of beef sausage with unripe jackfruit were higher (P>0.05) than in control sausage but were lower (P>

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Mankar, Someshwar Dattatraya, Suhas Shivaji Siddheshwar, Santosh B. Dighe, and Sanjay B. Bhawar. "Formulation and evaluation of herbal tablet of jackfruit root for the treatment of antiasthmatic activity." Current Issues in Pharmacy and Medical Sciences 37, no. 4 (2024): 208–15. http://dx.doi.org/10.2478/cipms-2024-0034.

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Abstract Jackfruit is a highly nutritious plant. The ancient fruit known as jackfruit (Artocarpus heterophyllus Lam) is commonly eaten raw. Documenting the therapeutic value of the main jackfruit parts (Artocarpus heterophyllus L.) was the primary goal of this study. It contains more protein, calcium, iron, and Thiamine. Jackfruit contains many classes of phytochemicals such as carotenoids, flavonoids, volatile acids sterols, and tannins, with varying concentrations. The excellent medicinal efficacy of Artocarpus has long been recognized. Phenolic compound test. Next, using a direct comparison

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Santos, José, Rafael Abreu, Gaspar Ramos, André Guerra, Alba Rodrigues, and Veridiana Antunes. "Elaboration of frozen “jackfruit meat”: physical-chemial evaluation, sensory and durability." Concilium 23, no. 11 (2023): 350–63. http://dx.doi.org/10.53660/clm-1443-23g28.

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The gren jackfruit mesocarp has been used in the preparation of vegan and vegetarian recipes as an alternative to meat, due to its appearance like chicken breast and because it is rich in nutrients. The objective of the present work was to elaborate, freeze and determine a physical-chemical composition of the jackfruit “meat”, its durability, in addition to the sensorial analysis of the product. The freezing method was used to conserve jackfruit “meat”. Values of protein, lipids, moisture, ash, A.w. and pH, respectively of whole green jackfruit (13.70±0.18%, 2.52±0.10%, 85.07±0.39%, 4.88±0.0

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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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Faujan, Nur Huda, Najeeba Azizan, and Norlelawati Arifin. "Proximate Composition and Sensory Preference of Beef Sausages with Unripe Jackfruit." Malaysian Journal of Science Health & Technology 8, no. 2 (2022): 9–13. http://dx.doi.org/10.33102/mjosht.v8i2.249.

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Underutilization of jackfruit and demand for healthier meat product with nutritional benefits and similar taste to meat had led to this study which to evaluate the proximate composition, and consumer preference of beef sausage with different ratio of unripe jackfruit. Five formulations of beef sausage were prepared with different amount of beef to unripe jackfruit were: Control (65:0), A (48.75:16.26), B (32.5:32.5), C (16.25:48.75), and D (0:65). Results found that carbohydrate contents of beef sausage with unripe jackfruit were higher (P>0.05) than in control sausage but were lower (P>

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., Ita, Ni Luh Ari Yusasrini, and I. Gusti Ayu Ekawati. "Pengaruh Perbandingan Puree Belimbing Manis (Averrhoa carambola L.) Dan Dami Nangka (Artocarpus heterophyllus L.) Terhadap Karakteristik Fruit Leather." Jurnal Ilmu dan Teknologi Pangan (ITEPA) 10, no. 2 (2021): 172. http://dx.doi.org/10.24843/itepa.2021.v10.i02.p02.

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This study aims to determine the effect of the comparison of sweet star fruit puree and jackfruit straw on the characteristics of fruit leather and find the comparison of sweet star fruit puree and jackfruit straw to produce fruit leather with the best characteristics. This research used Completely Randomized Design (CRD) with a comparison treatment of sweet star fruit puree and jackfruit straw as treatments consisting of 5 levels, namely comparison of 95% sweet star fruit puree : 5% jackfruit straw (P1), 90% sweet star fruit puree : 10% jackfruit straw (P2), 85% sweet star fruit puree : 15% j

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Rahaman, Md Abiar, Atiqur Rahman, Md Giashuddin Miah, Md Azizul Hoque, and Md Mezanur Rahman. "Productivity and Profitability of Jackfruit-Eggplant Agroforestry System in the Terrace Ecosystem of Bangladesh." Turkish Journal of Agriculture - Food Science and Technology 6, no. 2 (2018): 124. http://dx.doi.org/10.24925/turjaf.v6i2.124-129.1330.

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Multistoried agroforestry systems as a form of jackfruit-eggplant based is increasingly recognized as a promising option to counteract the catastrophic effects of climate change through providing multifaceted benefits. Unfortunately, farmers of Bangladesh did not manage their jackfruit orchard in a scientific manner. Therefore, the present study was aimed to assess the productivity and profitability of jackfruit-eggplant based agroforestry system after modification from a traditional jackfruit orchard during the period of July 2012 to December 2013. Five treatments covering four orientations o

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Mashudi, Mashudi, and Wahyuni Nurmawati. "Effect of fermentation on mixed rumen contents and jackfruit peel using Aspergillus oryzae on in vitro gas production and digestibility." E3S Web of Conferences 335 (2022): 00048. http://dx.doi.org/10.1051/e3sconf/202233500048.

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The objective of this research was to investigate the effect of Aspergillus oryzae on fermentation of mixture of rumen contents and jackfruit peel on in vitro gas production and digestibility. The method used in this study was an experiment using a randomized block design (RBD) of 4 treatments and 3 replications. The treatments including of T0 = 50% rumen contents + 50% jackfruit peel, T1 = 40 % rumen contents + 60% jackfruit peel + 0,4% Aspergillus oryzae, T2 = 30% rumen contents + 70% jackfruit peel + 0,4% Aspergillus oryzae, T3 = 20% rumen contents + 80% jackfruit peel + 0,4% Aspergillus or

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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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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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S, Krupa, Sadaf Tasmiya, and Rohini. "A Review on the Distribution, Nutritional Status and Biological Activity of Various Parts of Artocarpus heterophyllus Lam." Asian Journal of Applied Science and Technology 06, no. 04 (2022): 01–20. http://dx.doi.org/10.38177/ajast.2022.6401.

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Artocarpus heterophyllus Lam., which is commonly known as jackfruit is a tropical fruit, belonging to Moraceae family, native to Western Ghats of India and common in Asia, Africa, and some regions in South America. It is known to be the largest edible fruit in the world. The Jackfruit is an extremely versatile and sweet tasting fruit that possess high nutritional value. Jackfruit is rich in nutrients including carbohydrates, proteins, vitamins, minerals, and phytochemicals. The jackfruit has diverse medicinal uses especially antioxidant, anti-inflammatory, antimicrobial and antiviral propertie

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Krupa, S., Tasmiya Sadaf, and Rohini. "A Review on the Distribution, Nutritional Status and Biological Activity of Various Parts of Artocarpus heterophyllus Lam." Asian Journal of Applied Science and Technology (AJAST) 6, no. 4 (2022): 01–20. https://doi.org/10.38177/ajast.2022.6401.

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<em>Artocarpus heterophyllus </em>Lam., which is commonly known as jackfruit is a tropical fruit, belonging to Moraceae family, native to Western Ghats of India and common in Asia, Africa, and some regions in South America. It is known to be the largest edible fruit in the world. The Jackfruit is an extremely versatile and sweet tasting fruit that possess high nutritional value. Jackfruit is rich in nutrients including carbohydrates, proteins, vitamins, minerals, and phytochemicals. The jackfruit has diverse medicinal uses especially antioxidant, anti-inflammatory, antimicrobial and antiviral

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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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Pramudito, Mustika Amalia, and Rachim Faiza. "Dami Jackfruit: Can It Be Made Into Jackfruit - Floss?" International Journal of Innovative Science and Research Technology 7, no. 7 (2022): 904–8. https://doi.org/10.5281/zenodo.6969541.

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The community in Indonesia knows about the Floss or Abon as a food menu, either as a side dish for breakfast, lunch, and dinner. People are familiar with shredded raw materials from beef, chicken, fish, and even buffalo. This study aims to use “Dami Jackfruit” to reduce waste that is rarely used by the community because we know that people consider “Dami Jackfruit” as waste that is not suitable for consumption because it does not have a sweet taste like Jackfruit. The research method used in this research is the experimental method and the organoleptic tests to find out

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Fernando, G. S. N., A. P. H. I. Abeysuriya, and H. A. Dilrukshi. "Characterization of Physico-Functional, Nutritional, and Antioxidant Properties of Jackfruit By-Product Flour and Assess its Potential Use in the Development of Pasta." Tropical Agricultural Research and Extension 27, no. 3 (2024): 171–81. http://dx.doi.org/10.4038/tare.v27i3.5713.

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Jackfruit (Artocarpus heterophyllus L.) is a popular seasonally grown crop in Sri Lanka. The by-products generated from jackfruit season are mostly used as animal feed or landfilled without being used. Therefore, this research aimed to characterize the nutritional and functional properties of jackfruit by-product flour (jackfruit core and rags; 3:1 w/w) while exploring its potential use to develop pasta. The physico-functional properties, proximate composition, and antioxidant properties of jackfruit by-product flour compared with commercial wheat flour were analyzed. Composite flour was prepa

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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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Selvi Marcellia, Rediyanto, and Dewi Chusniasih. "EFFECTIVENESS OF THE LARVACIDE ETHANOL EXTRACT OF JACKFRUIT (Artocarpus heterophyllus L.) AGAINST Aedes aegypti LARVA." Majalah Biomorfologi 33, no. 2 (2023): 68–74. http://dx.doi.org/10.20473/mbiom.v33i2.2023.68-74.

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Highlights Jackfruit leaf extraction was performed by percolation method using 96% ethanol solvent with flavonoid, saponin, tannin, alkaloid, and steroid terpenoid test. Jackfruit leaf extract was effective as a larvicide against larvae of Aedes aegypti. Abstract Background: Dengue Hemorrhagic Fever (DHF) is a disease caused by the dengue virus, which enters the human bloodstream through the bite of a mosquito of the Aedes genus. The DHF control program is carried out by breaking the vector chain, the Aedes aegypti larvae. The underutilized jackfruit (Artocarpus heterophyllus L.) leaves contai

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