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Volume 16 No 7 (2018)
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Transformation of Jackfruit Varieties of Jaka (Artocarpus Heterophyllus) into Crackers to Increase the Economic Income of Farming Families
Aderito E. Sampaio Nunes, Julio De Jesus Gomes , Gabriel Gomes , Domingos CBB, Gomes
Abstract
The objectives of this study are to know the effect and interaction between sodium benzoate and temperature on jackfruit chips products, with randomized completely design method. The test of Organoleptic result on variables to
the color combination of sodium benzoate treatment, with composition treatment is 15g (34,61% and temperature of 1500C (37,63 %). The treatment of sodium benzoate aroma is 15g (34,01%) and temperature of 1000C (37,34 %).
Keywords
Jackfruit Chips, Sodium Benzoate, Temperature
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