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Media Pendidikan Gizi dan Kuliner
Published by Universitas Pendidikan Indonesia
ISSN : 20859783     EISSN : 25496123     DOI : https://doi.org/10.17509/boga
Core Subject : Education, Social,
Education Social Sciences Other
Journal of Nutrition and Culinary Education Media (JMPGK) is a six-monthly journal containing manuscripts in the fields of education, nutrition and culinary. The scope of JMPGK is in the form of research results and critical-analytical studies in the fields of Education, Nutrition and Culinary. The publication of articles in this journal is addressed to the editorial office. Complete information for loading articles and instructions for writing articles are available in each issue. Incoming articles will go through a bestari partner or editor selection process. This journal is published periodically twice a year, namely in April and November.
Arjuna Subject : Ilmu Sosial - Pendidikan
Articles 201 Documents
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Substitute in Making Pizza with Jackfruit Seed Flour Nompo, Fadhli Dzil Ikram; Saleha, Saleha; Utami, Nisa Rahmaniyah
Media Pendidikan Gizi dan Kuliner Vol 13, No 1 (2024)
Publisher : Universitas Pendidikan Indonesia (UPI)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17509/boga.v13i1.72857

Abstract

This research aims to replace some basic ingredients in pizza with jackfruit seed flour, as it has a low gluten content and is safe for consumption. Researchers conducted organoleptic tests and hedonic tests on 35 non-expert panelists and 5 expert panelists to determine their preferences. The results showed that jackfruit seed flour could be added as a basic ingredient for making pizza. The most preferred pizza product made from a mixture of jackfruit seed flour was Product 3 (70% wheat flour and 30% jackfruit seed flour), with expert panelists scoring 12.6 with an average value of 3.15, and non-expert panelists scoring 14.08 with an average value of 3.52. The results suggest that jackfruit seed flour can be used as a basic ingredient for making pizza, reducing the negative impact of wheat flour on health.

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