<![CDATA[Research on production of jackfruit extract using encapsulation technique conducted todiversify jackfruit product to be used as industrial commodity. Treatment on this research was influenceof: anti-caking magnesium oxide (MO), magnesium carbonate (MC), and magnesium silicate (MS), andstorage period (0, 1, 2, and 3 months), on the characteristics of jackfruit powder quality. The resultsshowed encapsulation could be applied to produce jackfruit powder that meets the requirements of SNI01-4320-1996. Based on its quality characteristics, jackfruit powder MO resulted a better qualitycompared to jackfruit powder MC and jackfruit powder MS. Jackfruit powder MO has a qualitycharacteristics: water content 2.04%, pH 4.88, sugar content 84.21%, vitamin C 3.74 mg/100g, totalsoluble solids 97.5%, TPC 120 colonies/g, coliform < 3 MPN/g, and contain no mold and yeast. Storageof jackfruit powder up to 3 months increased water content, pH, and TPC, and contrarily decreased sugarcontent, vitamin C, and total soluble solids. Based on the quality characteristics, jackfruit powder thatwas stored for 3 months still meets the SNI 01-4320-1996 requirements.]]>
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