Organoleptic Quality and Nutritional Analysis of Layer Cake With Jackfruit Seed Flour

Abstract

This study aims to evaluate the organoleptic quality and nutritional value of kue lapis with the addition of jackfruit seed flour as an innovation using local ingredients. Jackfruit seeds, which are often underutilized, were processed into flour as a partial substitute for traditional kue lapis base ingredients. The research method used was an experimental approach involving organoleptic testing and nutritional analysis based on the Indonesian Food Composition Table (TKPI). The organoleptic assessment involved 26 panelists using a Likert scale to evaluate attributes such as color, aroma, taste, and texture. The results showed that the kue lapis with jackfruit seed flour had a naturally darker color, a distinctive jackfruit aroma, a slightly coarse but chewy texture, and a mildly bitter taste that was still acceptable to the panelists. Nutritionally, jackfruit seed flour increased the content of plant-based protein, dietary fiber, and complex carbohydrates. This research demonstrates that jackfruit seed flour has the potential to be used in traditional food products as a healthier and more environmentally friendly alternative, supporting the concepts of zero waste and local food security.