DEVELOPING INSTANT NOODLES USING BREADFRUIT FLOUR (Artocarpus altilis) FOR A SUBTITUTE AS AN EFFORT TO DIVERSIFY LOCAL FOOD

Abstract

The study aims to: (1) Determine the optional recipe for the MiAmo product; (2) Identify the appropriate packaging and presentation for MiAmo; (3) Assess the level of consumer preference for the MiAmo product; (4) Analyze the composition and nutritional value of MiAmo; and (5) Determine the selling price and break event point for MiAmo. The type of research used is R&D (Research & Development) with the 4D development method: (1) The define stage, to select one reference recipe out of three options; (2) The design stage, to determine the percentage of breadfruit flour used in the MiAmo product;(3) The develop stage, to validate the referenxe recipe and the selected formulation; (4) The disseminate stage, to conduct a consumer preference test involving 65 untrained panelists. The data analysis method used is the independent t-test. The result of this study indicate that: (1) The best formulation is the one with a 25% breadfruit flour substitution; (2) MiAmo is dried by frying and then packaged using center-seal plastic; (3) The MiAmo product was well received by the 65 panelists; (4) The nutritional content of MiAmo includes: moisture content 13,17%; ash content 1,92%; protein 11,5%; fat 19,3%; crude fiber 9,45%; carbohydrates 53,56%; and energy 450 kcal; (5) MiAmo is sold at IDR 5.000 per 60 grams package with a break even point of 71 units.