Physicochemical characteristics of muffin from composite flour (mocaf, breadfruit, jackfruit seeds, and durian seeds)

Abstract

This study aims to determine the formulation of composite flour from mocaf, breadfruit flour, jackfruit seed flour, and durian seed flour in making good quality muffin. Making muffins with composite flour formulations (mocaf, breadfruit flour, jackfruit seed flour, and durian seed flour) (P): 50%:40%:5%:5%, 50%:30%:10%:10%, 50 %:20%:15%:15%, 50%:10%:20%:20%, 100% jackfruit seed flour, 100% durian seed flour 100% breadfruit flour, 100% mocaf, and 100% wheat flour. The resulting muffins were analyzed for specific volume, ash content, protein content, fat content, carbohydrate content, and crude fiber content. The final result of the study showed that the composite flour formulation (mocaf, breadfruit flour, jackfruit seed flour, and durian seed flour) (50%:30%:10%:10%) produced the good quality muffin by deGarmo method.