Making Analog Breadfruit Rice as Food Material Alternative to Rice Replacement
Breadfruit (Artocarpus altilis) is a species of flowering tree in the mulberry and jackfruit family (Moraceae) originating in the South Pacific and eventually spreading to the rest of Oceania. British and French navigators introduced a few Polynesian seedless varieties to the Caribbean islands during the late 18th century, and today they are grown in some 90 countries throughout South and Southeast Asia, the Pacific Ocean, the Caribbean, Central America and Africa. Its name is derived from the texture of the moderately ripe fruit when cooked, similar to freshly baked bread and having a potato-like flavor.
According studies, breadfruit has its origins in the region of Oceania from New Guinea through the Indo-Malayan Archipelago to western Micronesia. The trees have been widely planted in tropical regions, including lowland Central America, northern South America, and the Caribbean. In addition to the fruit serving as a staple food in many cultures, the sturdy timber of breadfruit has been used for outriggers, ships, and houses in the tropics.
Breadfruit has a high level of carbohydrate so it has the potential to be processed into staple food instead of rice. Therefore, the author tries to make semi-instant breadfruit analog rice. Semi-instant is meant that consumers do not need to cook for a long time.
Citra Kasih Jakarta High School
