Dr. NUNA E. ALMANZOR Drector INDUSTRIAL TECHNOLOGY DEVELOPMENT INSTITUTE Telefe: 897 180/837-3167 ‘mal: nea@doet sou ph RURAL TECHNOLOGY AND INFORMATION DIVISION, Indusinal Technology Development Instute (TD-OOST) “el 837-2071 to 82 loc. 2288/2270 Telefax: 837-2071 loc, 2285 | 837-5156 Email: rid@eost gown ee nee STRICTLY FOR OFFICE USE ONLY ISSN 1659 - 6831 Livetnood Technology Series 0 JACKFRUIT Processing MO Pp NEUSIAC TECHNOL SCY oeveropment wstiUTE 0ST Compound Ganeval Saree Avenue Ce SERS, teutas June 2007" . ILISPINES “Our business is industry.”+ revised edtion Compiles by: ELNILAC. ZALAMEDA Esited by. MA. ELSA M. FALCO ‘Cover layout by: LUZMIN R. ESTEBAN Aguicers: Ma, DVINA D, ALCASABAS ROSARIO T. GENATO SJOVENCIA T. GARCIA JACKFRUIT PROCESSING INTRODUCTION Jackfuit or nangka or langks is one ofthe pershable fut thet need to be processes to increase is sholtite Fru less could reach ‘5 much as 50% due to improper handling, microbial infestation, ding ‘transportation and storage from the fe af harvastJackfrut is one of the fs that ITO! has researched on far appropriate technology which can be tranetemed for commercial processing Initial work was cared out to develop soveral products from lacktrut, Products include ded jackfut,jackrut flakes, jacktt in- sytup. postiyas, vacuum fied jackiuit, jack lathe, jacktust jam, candi jackrut, and oersPROCESSING PROCEDURES DRIED JACKFRUIT MATERIALS Tereng® jackit (sababin vate) ure refined wht sugar Sogum metabssuie (optional) ‘slaniess steel bows, weighing scale, knives, mechanical der, wile rays ine with sinamay oF eheeseciorh stove & LPG. 1. Wash jackrit wih clean tap water 2. Scak in 200 ppm chlorinated water for 10 minutes to reduce rerobal oad 3. Culimtohaves, 4. Separate exible yelow pulp fom he white pulp 5. Remove the seeds. 5 Weigh the yelow pulp 7 Prepare 60% syrup" in a container Mix sugar (600 g) and water (Iupta dssobe Being 0 Bol 8. lanch the pulpin syrup until translucent, Cool 3. Add 0.1% sodium metabsulte in syrup Dissolve thoroughly 10. Soak overnight 11. Drain the pulp tom te syrup 412. Rinse the pulp with clean tap water to remove excess sugar rom the pulp srlace. 13 Lay the pulpin rays ined wih cheesecioth 14 Dyin a cabinet dryer at 60 + °C for @ 180 12 hours or unt the DU sticks tothe cheesecloth 2 15. Remove from trays and loosely pack diet jacktut in ordinary paste bage 16 Allow to sweat overnight for mostureequiéation 17. Costin confectoner's sugar 18 Pack in OPP 0: PP plastic bags of 0.005" to 0.008 thickness at '509 0 100g per pack 18, Seal, label and store in a cool and ty place ‘please see Annex A \JACKFRUIT FLAKES 1. Weigh previously washed and sanitized jackruit 2 CuLanesiice 3. Separate ede yellow pulp trom the white pulp. 4. Remove seeds 5 Wagh yellow pulp 5. Sieam-blanch yellow pulp for 3 mawtes. 7. Weigh, 8 Add 556 mattodestin’ 9. Blend thoroughly using ostenzer 10. Ory jackuit puree ina drum ayer 11. GutiRol into shapes while not 12. Allow to coo! at room temperature 13. Pack m appropriate packagng mater and seal 14 Label and store in acool and ry place ‘lease see Annex AJACKFRUMTIN SYRUP 1. Wegh previously washed and santized jacktrut 2 Canislce 3. Separate yellow pulp from white pulp, 4. Remove seeds. 5. Wegh yelow pulp, 6. Pack in previously steniize ars 7. Prepare 50% syrup’, added with 0.1% citric aco. 8. Ad bot syrup int jars containing theft Remove bubbies formed by exhausting at 80°C fr 10 minutes 10. Seal 11. Process jackrut jars n baling ster for 30 minutes 42. Cool at room temperature 13, Label and store ‘please see Annex A ACKFRUIT PASTILYAS LVATERIALS NEEDED mashed ripe jackruit + lo (6 cups) sugar 300 g bute: or margarine 200 9 ful cream powdered rm 1 cup UTENSILS NEEDED roling pin, fying pan. chopging or kneading board, spatua ketchen kif, wax paper ‘ 1 Blend mash ip jackteit 2. Add sugar and ik 3, Cook over slow fie, Stir constanty unit @ emooth miture is jblained. The mistire shoud nal stick fo the sides of he fying pan. 4 Transfer the cooked misure over a kneading board covered with wax paper Coal 5. Spreng uiter and sma amount of sugar over the miu, 5. Sprinkle email amounts of sugar over the wax paper. Spread the mixture using a reling pn urls inch thik 7. Make sices of about 4 116m, 3 Wrap individual.ANNEX A HOW TO PREPARE LL Calcium Hypochlorite Stock Solution (CHLORINATED WATER) A. Conennatentdeaeed sen 10.000 9pm sock setion = Cs Youre dourcesuaan aon (3 73's) =v Perceage srtle comenhypomnle rnues: 70% = Cy = OM volume of desired concentration Teauad amount needed for hal concortraton percentage avaiable in soutonigranules ‘ncetfation of desi Soution oy Problem: rapa ono gallon stock solution wi 10.990 9pm ‘coneantation usa calcu hypoctionte (CaO) ranios ‘oth 70% avaiable chonne Required ‘Amount of calcur hypocnlonte granu needed tapropare 40.000 pom concentation oF stock coin, Solution: ‘Volume of stack colton = 9 gal (3:78: ders, therefore 97049) at. Wot of stock souton = 3.78 c 2 Su amigos c= AIO oceans Preparation Dissolve 54g calcu hypochionte granuos in 1 gallon water Mi Propare a gallon chlorinated water with concentration of 30 ppm needed to sanitize food handlers hand. How ‘much stock solution with concentration of 10,000 ppm Is required to make the desired chlorinated water for sanitizing food handler's hand? Given: et Volum of doses chernates wate CCancarvaion of deste cio wt [Concontaton of tock soliton» 10,000 pom Vi = Volume of tock slain nooded to repare& ‘elon chlorinated wator wih conceaton of ppm Solution: Vic; = Vacs MG. , 878. 0pem)_ os 10.600 pe Vy = oottséLort4.3¢mt Preparation: ‘Ada'T1 34 mL cfstock solution rom A 10 + gallon water, Mix ‘To 1134 ml of stock soldion tom A. add enough water to ike 1 gallon. Hae Moroughy.©. Propare a gallon of chlorinated water with concentration (of 200 ppm. COMPUTATION - SAME AS 6. Hots Basis loo ec pulp = €00 grams sugar > 400 ml water ti, 50% syrup ‘ais hilo of ede pul = £00 gems sugar * 500 ml water NV. 0.1% sodium metabisulfite(entoxidant ‘ACKNOWLEDGEMENT ‘0 conver fo 0.001 = 000 x TRIO = 0.001 Kg or # gram ‘rThis brochure was made possible though the research V.. 5% maltodextrin (bulking agont and for color protectin ce eos effons ofthe Fooe Processing Dison (FPO), TTODOST. ‘convert 5% 0.005005 x 1 blo =1 05 klo or 50 grams Vi. o.1% citric ae D: conwert 190.001 = 0.001 x 1 ho = 0001 kgor 1 ram