KARAKTERISTIK FISIKOKIMIA DAN ORGANOLEPTIK STIK OVEN SUBSTITUSI TEPUNG BIJI NANGKA TERMODIFIKASI DENGAN PEWARNA ALAMI DARI BUAH NAGA (Hyloceptus palyrizus)

Sticks are a type of snack generally made uisng wheat flour as the main ingredient.This study aims to analyze the effect of jackfruit seed flour substitution with theaddition of natural dyes from dragon fruit with physicochemical and organoleptic characteristics of sticks. This study used a simple Complete Random Design (RAL) of a single factor of adding jackfruit seed flour (0%, 5%, 25%, 50%, 75%, 100%) with the addition of 140 ml of red dragon fruit extract. The data were analyzed
using ANOVA and followed by the DMRT test. The results showed that the best formulation based on the balance between physicochemical properties and the acceptance rate of panelists was found in the P2 treatment (75% wheat flour: 25% jackfruit seed flour) with the addition of a natural dye of red dragon fruit, which resulted in a moisture content of 3.72%. The ash rate is 2.09%. protein content 6.21%, fat content 4.11%, carbohydrate content 83.86%, fiber content 4.65%, antioxidant activity 45.09% with an IC50 value of 3.22 ppm (very strong), crispy texture and shows the panelists' still preferred acceptance rate for all sensory attributes.