Research and process dried rags of jackfruit product

Abstract

From a common resource, including flesh jackfruit, jackfruit rags are byproduct. This research is done to create new product rich in fiber, easy to use and to preserve. This study surveyed the appropriate spice mixing ratio and proper drying mode to increase the quality and value of product. The results show that the appropriate spice mixing ratio is 2% sugar and 0.5% curry powder (compared to total weight of jackfruit rags) and the moisture stops most suitable for the dried product is 20% moisture at the drying temperature is 70^oC.