Abstract :

Marang, known for its distinctive flavor and texture, is a tropical fruit hailing from Southeast Asia, featuring sweet, custard-like flesh and a fragrant scent. This study aimed to create Marang seed (Artocarpus odoratissimus) flour and cookies, establishing the optimal ingredient ratios to deliver a delightful flavor. Employing both quantitative and qualitative approaches, this research enlisted consumer respondents and food professionals to assess sensory qualities using the DOST’s 9-point hedonic scale. Statistical analysis, including mean and standard deviation, was employed to evaluate cookie acceptability based on qualitative criteria encompassing appearance, aroma, taste, and texture. Phyto-chemical analysis revealed the presence of alkaloids, naturally occurring substances with potential pharmacological effects, in Marang extract. Quaternary bases and amin e oxides, organic compounds featuring positively charged nitrogen atoms, were identified, alongside steroids with diverse biological functions. The grading system denoted the relative concentration of alkaloids. While 2-deoxysugars were detected, unsaturated steroids were absent. Flavonoids, known for their antioxidant properties, and saponins, foaming agents with potential health benefits, were also present. Tannins, recognized for their astringency, appeared with different colors indicating condensed and hydrolyzable tannins. Marang seed flour exhibited a chemical composition with 18.2% oil content, 16% moisture content, 10.7% crude protein content, and notable levels of manganese and copper at 31.8 ppm and 7.5 ppm, respectively, along with 161 ppm of phosphorus. The overall acceptability of the developed cookie was moderately liked, with a grand mean rating of 7.76. Taste held the greatest influence on overall acceptability, followed by texture, appearance, and aroma. This study recommends further investigation into the pharmacological effects and potential health benefits of Marang extract components, potentially leading to pharmaceutical or functional product development. Utilizing Marang seed flour in various food products can leverage its nutritional value and meet potential commercial demand. Improving and standardizing the Marang cookie recipe for uniform quality and flavor is advisable. The development of packaging and branding to highlight the unique qualities and health benefits of Marang cookies can cater to health-conscious consumers.

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Keywords :

Acceptability, Cookie Product, Development, Marang seed (Artocarpus odoratissimus.

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