Abstract :

Efforts must be conducted to utilize all resources due to the rising vegetarian population, decreasing food supply, high cost of animal-based food sources, increasing lactose intolerant population, and health reasons. Therefore, this research aims to utilize jackfruit seeds as the ingredient of plant-based milk that is nutritious and liked by the panelists from its color, flavor, aroma, and mouthfeel through determining the exact temperature and pasteurization period during its making. This research uses the experimental methods with a factorial Randomized Block Design, in which the first factor is the pasteurization temperature (T1: 60oC, T2: 70oC, and T3: 80oC), and the second factor is the pasteurization period (L1: 1 minute; L2: 2 minutes, and L3: 3 minutes). Each treatment combination is repeated three times. The research shows that jackfruit seed milk using different temperature and pasteurization periods contains 2.32-3.25% protein, 1.02-1.18% fat, and 10.50-12.00obrix of total soluble solids. The overall result of the sensory test (color, flavor, aroma, mouthfeel) shows that the panelists like jackfruit seed milk. The utilization of jackfruit seeds in plant-based milk is one of the solutions to provide alternative beverages with nutrition contents similar to cow milk and reduce the dependency on soybean, whose price continues to rise.

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Keywords :

Jackfruit Seeds, Pasteurization, Randomized Block Design, Utilize

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