<![CDATA[Jackfruit (Artocarpus heterophyllus) seeds are frequently discarded as agricultural waste despite their nutritional value, leaving a significant research gap in their potential application for developed snack products like chicharon. This study evaluated the sensory acceptability and textural properties of jackfruit seed-based chicharon as a sustainable, plant-based alternative to traditional high-fat pork chicharon. Using an experimental research design, three treatments (T1, T2, and T3) were formulated with varying seed proportions while keeping other ingredients constant. A total of thirty respondents, including food experts and Food Service Management students, assessed the samples using a nine-point hedonic scale. One-way Analysis of Variance (ANOVA) revealed significant differences among treatments in texture (p=0.0039), crispiness (p=0.0002), and appearance (p=0.0053), whereas flavor and aroma showed no significant variation (p > 0.05). Treatment 1 (75g seeds) achieved the highest sensory scores, specifically for crispiness (M = 8.23) and overall acceptability (M = 8.39), corresponding to a 'Like Extremely' rating. These findings demonstrate that jackfruit seeds can be effectively upcycled into a viable snack alternative that meets consumer preferences for texture while addressing health and sustainability goals.]]>
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