Development and Acceptability of Jackfruit (Artocarpus Heterophyllus Lam) Seeds Butter

Authors

  • Ruby M. Petisme

Abstract

Jackfruit is a common fruit widely known and found in the Philippines. Its seeds are just
scattered and not used productively matters aside from being planted again for another Jackfruit tree Fruits
are consumed by all sectors of a community irrespective of age and gender but, the seeds are used in some
local dishes.
The study focused on the development of butter using jackfruit seeds. This product development research
included two major phases; (1) preparation of jackfruit seeds butter using the three methods, namely: boiled,
roasted and sundried method, (2) preparation of butter using jackfruit seeds as main ingredient. To further
appreciate the jackfruit seeds butter, the researcher investigated the product in terms of appearance/color,
taste, aroma and texture by conducting sensory evaluation of the finished products. The evaluators consisted
of (25) teenager, (25) adulthood and (25) experts. These includes households’ members of barangay
Naguilian Norte City of Ilagan Isabela, students of Bachelor of Technical Teacher Education major in Food
Service Management (FSM), faculty members of College of Education and a Students of Master of Arts in
Industrial Education major in Technology and Livelihood Education at Isabela State University-Ilagan
Campus. The statistical tools used in the study were arithmetic Mean (M) and One Way Between the Group
Analysis of Variance to determine the products acceptability.
Results of study revealed that in boiled and roasted method, the jackfruit seeds butter in terms of
appearance/color, taste, aroma were described by the respondents rated as “highly acceptable ” while
“moderately acceptable” in terms of texture. On the other hand, boiled and sundried and boiled method in
terms of, appearance/color, taste, aroma and texture were “moderately acceptable” as described by the
evaluators.
On the general acceptability of jackfruit seeds butter among varied age groups, jackfruit seed butter using
boiled and roasted method was the best method followed by boiled method and boiled and sundried method
though it was rated “moderately acceptable”.
Significant difference was found in the general acceptability of jackfruit seeds butter using jackfruit seeds as
main ingredient in terms of appearance, taste, texture and aroma as perceived by the evaluators.
Homemakers, professionals, students or anyone else interested in making butter is encouraged to use
jackfruit seed. Food technology teachers, students, homemakers are encouraged to conduct further research
studies and innovations in making quality products using local materials considering their nutritional value

Published

2020-03-31

Issue

Section

Articles