Tis research had the following objectives to study 1 production of crispy baked fibrous covering jackfruit meat 2 production of snack from crispy baked fibrous covering jackfruit meat 3 acceptance of snack made from crispy baked fibrous covering jackfruit meat by evaluators 4 storage time of smack product in room temperature. When fibrous covering jackfruit meat when baked at 70 80 and 90 degrees Celsius for 100 minutes evaluators accepted snack baked at 90 degrees Celsius by the best all around score at statistically difference (p ≤0.05). ln studying sweetness by using three levels of sugar at 50 60 and 70 grams. Products with 60 and 70 grams of sugar received same score. The amount of sugar at 60 grams was used. ln studying Amount of fibrous covering jackfruit meat at 20 25 and 30 gram iT was found that 25 Grams of fibrous covering jackfruit meat received the highest score. ln forming the shape of the snack the use of only fibrous covering jackfruit meat could not be formed into any shape. Pressed rice ba-sae and pressed rice were used. The pressed rice helped ingredients formed into shape. The temperature used in baking the product at 70 80 and 90 degrees Celsius were used. The higher temperature lessened time of baking. 90 degrees Celsius were used to bake the snack for 20 minutes. This product was accepted by evaluators at acceptance test using differences at statistically difference (p ≤ 0.05). when studied storage time by keeping product 2-4 weeks at room temperature vacuum packed. Free water and the yeast and mold amount wrer tested every 10 days. During 0 to 16 days no yeast and mold wrer found. The moisture level was 0.58. On the 17 th day mold count increased to 700 (CFU/g) and the moisture content increased. Therefore fibrous covering jackfruit meat product can be kept 16 days.

The development of ethanol fermentation of jackfruit wastes by a medium size distillation machine aimed to study and develop an ethanol fermentation method that gives optimal production of ethanol. In this research the ethanol production capability of 4 different groups of microorganisms including natural microbes microorganisms in stock rice fermented Saccharomyces cerevisiae EDV 492 and S. cerevisiae EC 118 is compared. The following procedure was implemented to allow the prescribed comparison: 1) microbes culturing (350 ml) for a total period of 20 days. Based on the study results all four groups of microorganism were capable of growing in the given culture medium which is sugar substrate. 2) Small sized fermentation (1 liter) for a total period of 4 days. From this second procedure it can be discovered that microorganism in stock rice fermented and S. cerevisiae EC 118 were highly efficient in producing sugar and ethanol 14% and 13% (v/v) respectively. 3) Develop small sized fermentation to a medium sized fermentation (20 liters) by fermenting natural microbes for a total period of 4 weeks until sugar is obtained. According to the study glucose must be added to increase the sugar level up to 25% Brix in order to provide sufficient substrate to allow ethanol production of the studied microorganisms. During ethanol fermentation process it can be found that microorganisms in stock rice fermented and S. cerevisiae EC 118 produced the highest amount of ethanol at 16% (v/v) within the period of 10 days and 8 days respectively. Hence according to this development of ethanol fermentation S. cerevisiae EC 118 is the most efficient microorganism in terms of ethanol fermentation of jackfruit wastes. In addition after the distillation of 99% ethanol it can also be found that both microorganisms in stock rice fermented and S. cerevisiae EC 118 produced 720 ml and 740 ml of ethanol respectively.

The purpose of this research is to study three standard recipes of milk ice cream and determine the optimum level of seed membrane gac fruit at 10% 20% and 30% which were added in milk ice cream with planning of experiment in type of Randomized Complete Block Design (RCBD). Sensory evaluation was tasted by panels with 9-point hedonic scale. Comparison SD value with Duncan’s New Multiple Range Test (DMRT) in SPSS program. The result showed that the 30% of seed membrane gac fruit is the optimum level because had the highest score in sensory properties. Afterwards physical properties were analyzed that found 6.62 pH value color as 55.21 35.96 and 33.47 according to L* a* and b* 19.83% of overrun value together with 27 g/min melting rate. Nutrition value of this sample 100 gram giving total energy 126.65 kilocalories energy from fat 48.33 kilocalories moisture content 74.38 gram fat 5.37 gram protein 2.06 gram carbohydrate 17.52 gram ash 0.67 gram and beta-carotene 1323 microgram. Average score of appearance color flavor taste texture and overall liking are 4.50 4.32 4.16 4.47 4.48 and 4.51 respectively and 98% of consumer have accepted Milk Ice Cream add Seed Membrane Gac Fruit.