PENGEMBANGAN TEPUNG PALADO (Aglaia sp) SEBAGAI PANGAN ALTERNATIF BERBASIS HUTAN (Development of Palado Flour (Aglaia sp) as Alternative Forest Based Food)

Abstract

Palado seeds (Aglaia sp.) are wild forest plants commonly used as a snack by boiling and roasting. The utilization of these seeds into flour increases its value and extends the shelf life as an alternative food ingredient. Therefore, this study aimed to analyse the macronutrient content of palado flour. It was carried out in there stages, namely processing of fruit into palado seeds, flour, and analysis of macronutrients. Analysis of water content was determined by the drying method, ash content was determined by ashing in a furnace, fat content was determined by the Soxlet method, protein was determined by the Micro Kjeldahl method, carbohydrate cintent was determined by the difference method, and energy content was calculated as the total weight of crude protein, carbohydrates, and total fat. The results showed that the palado flour consisted of 66.72% carbohydrate, 12.37% fat, 3.61% ash, and 414kcal energy. This research indicates that palado flour can be an alternative flour, both as the main ingredient and as a fortification ingredient in making bread and noodles.