Addition of Jackfruit in Making Choux Pastry

Abstract

Jackfruit is a popular tropical fruit in Indonesia, known for its high
economic value and nutritional benefits. Widely available across
regions, jackfruit is rich in vitamins, minerals, and calories. Both
the soft, sweet flesh and the seeds are nutritious, making it a
versatile ingredient in various culinary applications. With its
unique aroma and taste, jackfruit is often used in traditional dishes
and pastries. This research investigates the potential of
incorporating jackfruit into Choux Paste to enhance its taste and
nutritional content. The study aims to determine the public’s
acceptance of jackfruit-enriched Choux Paste and assess its impact
on sensory attributes such as taste, aroma, texture, and colour.
Since jackfruit can alter the texture and consistency of Choux
Paste, the research involved careful proportioning. An
experimental method was applied using three treatment levels: P1
(control), P2 (70% jackfruit), and P3 (100% jackfruit). The results of
organoleptic tests show that the most preferred formulation was
P2, with 70% jackfruit. Expert panellists gave it an average score of
2.9 out of 4, totalling 35.8, which falls into category VII. Non-expert
panellists rated it slightly higher, with an average score of 3.2 and
a total of 37.8, indicating a “like” category. These findings suggest
that adding 70% jackfruit can improve the flavour and acceptance
of Choux Paste while offering additional nutritional benefits,
making it a promising ingredient for product innovation in pastry
development.