PENGARUH BERBAGAI KONSENTRASI TEPUNG JERAMI NANGKA TERHADAP KANDUNGAN VITAMIN C DAN ORGANOLEPTIK KUE MUFFIN DIMANFAATKAN SEBAGAI SUMBER BELAJAR BIOLOGI

Jackfruit straw is jackfruit waste which is limited as animal feed or discarded. Qualitatively jackfruit straw has the potential as a raw material for various processed food products or the food industry. The percentage of jackfruit straw in one fruit shows that the availability of jackfruit straw is quite a lot, which is 2,550 tons / year. The nutritional content of jackfruit straw also shows very good quality. (Sopandi, 2014) states that jackfruit straw has physical and chemical properties that are almost the same as jackfruit. The crude fiber content of jackfruit straw is around 1.94% while the fruit flesh is around 1.58%. In this research, we will make a diversified food product from jackfruit straw waste into a muffin cake. Muffins are a type of cake that is made in a personal size, its texture is dense, somewhat lumpy in its contents, and its shape is similar to a cupcake and its making is simpler than making a cake (Prakoso, 2011). Muffins are known as cup-shaped bread that is served in hot conditions and can be consumed as heavy food or snacks. In this study the concentration of jackfruit straw used was 0%, 15%, 25%, and 35%. This research examines the content of vitamin C and organoleptic including color, aroma, taste, and texture. The data analysis technique used in testing vitamin C is One way Anova and Duncan, while the organoleptic test uses the highest and lowest mean. The results of the study showed that the average value of the vitamin C content of muffin cakes ranged from 132.02 to 218.54 mg / 100ml. In the organoleptic test, the highest average value and favored by the panelists with the organoleptic test of color, aroma, taste, and texture is the 15% muffin concentration