Potential of Breadfruit (Artocarpus altilis) Flour from Maluku as a Sustainable Substitute for Wheat Flour in Cookies
Abstract
Indonesia’s dependence on wheat imports as a raw material for wheat flour continues to increase, whereas the use of breadfruit flour (Artocarpus altilis) as an alternative remains limited. This study, titled Application of Breadfruit Flour (Artocarpus altilis) as a Substitute for Wheat Flour in Cookie Production, aims to evaluate the chemical characteristics of breadfruit flour from Maluku and assess the chemical and sensory characteristics of cookies formulated with wheat flour and breadfruit flour. The research methods include proximate analysis of breadfruit flour sourced from three different locations (Latuhalat, Arui Bab, and Lat Dalam) and cookie formulations with 0%, 20%, 40%, and 60% breadfruit flour substitution. Moisture, carbohydrate, protein, fat, and ash content, along with sensory evaluation using the hedonic method, by 30 panelists. Breadfruit flour has a high carbohydrate content (77.16% - 84.51%) but a lower protein content compared to wheat flour. The cookie formulation with 40% breadfruit flour substitution exhibited the best chemical characteristics, with moisture, protein, carbohydrate, and ash contents ranging from 2.8% to 3.16%, 6.81% to 7.03%, 18.44% to 18.61%, 70.01% to 70.36%, and 1.37% to 1.75%. The sensory evaluation results revealed that the panelists preferred cookies made with breadfruit flour from Latuhalat, with the highest scores in aroma (3.515), texture (3.284), color (3.58), and taste (3.25). Breadfruit flour can be used as a substitute for wheat flour to produce cookies with favorable chemical and sensory characteristics, particularly in a formulation comprising 60% wheat flour and 40% breadfruit flour. Furthermore, breadfruit flour holds potential as a local food source to enhance food security.
Keywords: chemical characteristics; cookie formulation; sensory evaluation; wheat flour subtitution
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