Proximate Analysis of Noodles with Substitution of Jackfruit Seed Flour and Branch Flour as Alternative Food for Diabetes Patients

Abstract

Lifestyle is the riskiest cause for diabetes patients. One of easy processed food that are popular with the community is noodles. Jackfruit seed flour can be an alternative as a food product with high fibre content, and rice bran is a high-fibre and high-antioxidant food to ward off degenerative diseases such as diabetes. This study aimed to determine a suitable noodle formulation with jackfruit seed flour and rice bran flour seen from the proximate analysis test parameters. This study used the research and development method by using a procedural model. The analysis carried out was a test of water, ash, fat, protein, carbohydrate, and fibre content. The result showed that the best noodle formulation with adjustments to the dietary recommendations of diabetics regarding carbohydrates and crude fibre was in formulation 3 (30%:5%).