The Development of Breadnut Seed (Artocarpos camansi) Butter

AUTHOR(S)

ARNEL P. DOSONO

ABSTRACT

— The main purpose of this study is to develop butter from breadnut seeds. Specifically, it aimed to determine the level of acceptability of breadnut seed butter. The experimental research method used was a Complete Randomized Design using breadnut seed formulation was analyzed using Analysis of Variance (ANOVA), TukeyKramer Test (TKRT) at 0.05 significance level. The butter was prepared in different peanut and breadnut seed ratios in percent (0:100, 50:50, 100:0) with 100% peanut as the control. The three formulations were evaluated by the 50 respondents in terms of taste, aroma, color, spreading consistency, and general acceptability using the 5-point scale. Regarding the general acceptability of breadnut butter, the evaluators consider the characteristics of T1, which contains 50% peanut and 50% breadnut seeds, and describe them as “Very Much Acceptable”. Microbial analysis shows no pathogens detected in breadnut seed butter. Shelf-life analysis shows that the breadnut seed butter lasted six days at room temperature and seven days for refrigerated conditions. Beyond these days, the product is not safe for consumption. Proximate analysis revealed that breadnut seed butter has Moisture (2.63g), Ash (1.80g), Fat (41.3g) and Protein (10.1g). The results for breadnut butter indicate a significant difference between and among treatments. The formulation of 50% breadnut seeds in peanut butter production resulted in a 23.74% investment Breadnut seed butter is best packaged in a plastic jar. Keywords- Breadnut Seeds, Butter, Microbial Analysis, Shelf life Analysis, Proximate Analysis