Cara Membuat Keripik Sukun yang Simple Tapi Tetap Lezat

Cara Membuat Keripik Sukun yang Simple Tapi Tetap Lezat

Sukun adalah salah satu tanaman pangan pengganti nasi yang cukup populer di Indonesia. Pada mulanya tanaman yang dalam Bahasa Inggris disebut breadfruit atau buah roti ini tak banyak dibudidayakan masyarakat, akan tetapi saat ini sukun menjadi sangat populer sebab bisa diolah menjadi beragam jenis makanan. Beberapa contoh makanan yang dibuat dari sukun adalah : sukun goreng, getuk sukun, kolak sukun dan keripik sukun. Nah, di artikel ini Bercerita.Org akan sedikit membahas tentang pembuatan keripik sukun.

Keripik sukun sendiri adalah makanan ringan yang tak asing lagi untuk mayoritas masyarakat Indonesia. Makanan renyah yang memiliki rasa gurih dan manis ini sangat disukai oleh segenap lapisan masyarakat. Cara membuat keripik sukun yang terbilang sangat mudah maka tak heran jika sudah banyak yang memanfaatkannya sebagai usaha skala rumah tangga yang prospektif.


Bila anda pun ingin membuat keripik sukun ini maka anda harus menyiapkan bahan bahannya terlebih dahulu yaitu :

Bahan yang diperlukan :

1 buah sukun tua dengan ukuran sedang.

Bumbu bumbu yang diperlukan :

1 sendok makan ketumbar
4 siung bawang putih
1 sendok makan garam
3 cm kunyit
1 sendok teh gula pasir

Cara membuat keripik sukun :

Buah sukun dikupas dan kemudian diiris tipis. Selanjutnya irisan sukun tadi direndam dalam air kapur kira-kira 5 jam. Ambil irisan sukun dari air kapur dan cuci menggunakan air bersih. Persiapkan bumbu bumbu yang terdiri dari ketumbar bawang putih, kunyit dan garam. Bumbu tersebut dihaluskan dan dicampur dengan setengah liter air. Sesudah bumbu siap, masukkan irisan sukun itu dalam bumbu. Biarkan sebentar sampai bumbu meresap. Panasi minyak goreng kemudian goreng irisan sukun. Balik balik sukun agar matangnya merata yang ditandai dengan warna kekuningan. Setelah matang angkat dari minyak goreng. Siapkan toples atau bungkus plastik bersih dan masukkan keripik sukun setelah dingin.

http://www.bercerita.org/2014/05/cara-membuat-keripik-sukun-yang-simple.html



Artikel Selanjutnya
Cara Sederhana Membuat Tepung Sukun

Cara Sederhana Membuat Tepung Sukun

Cara Sederhana Membuat Tepung Sukun

Sejauh ini buah sukun seringnya cuma direbus dan digoreng. Supaya mempunyai nilai ekonomis yang lebih tinggi, buah sukun harus diolah menjadi beragam produk olahan seperti keripik sukun maupun tepung sukun [Baca : Cara Membuat Keripik Sukun yang Simple Tapi Tetap Lezat]. Tepung sukun bisa dipergunakan sebagai bahan untuk beragam kue lezat seperti donat sukun, bolu sukun, dan tart sukun. Selain kemampuannya dipergunakan sebagai bahan makanan, tepung sukun juga mengandung nutrisi yang cukup tinggi . Pada 100 gram sukun memiliki kadar karbohidrat 35,5 %, protein 0,1 %, lemak 0,2 %, abu 1,21 %, phospor 35,5 %, potassium 0,21 %, besi 0,0026 % dan serat 2 %. Cara membuat tepung sukun untuk skala rumah tangga dapat dilakukan oleh ibu ibu menggunakan peralatan sederhana.

Berikut adalah tata cara membuat tepung sukun secara sederhana :

• Gunakan buah sukun yang tua namun masih mengkal. Biasanya 7 sampai 10 hari menjelang petik optimal, dengan begitu akan didapatkan kualitas tepung sukun yang bagus dengan rendemen tepung tinggi.
• Kupas kulit buah sukun dan iris menjadi ukuran kecil.
• Cuci bersih dan dikukus selama kurang lebih 15 menit. Tujuannya adalah menghindarkan warna cokelat pada buah sukun yang mempengaruhi kualitas tepung sukun.
• Potongan sukun kemudian dijemur di bawah terik matahari sampai benar benar kering. Umumnya membutuhkan waktu 3 hari bila matahari sedang terik teriknya.
• Potongan sukun kering tadi selanjutnya ditumbuk menggunakan alat tumbuk yang bersih.
• Selanjutnya tepung sukun diayak sehingga menghasilkan tepung yang halus.
• Jemur tepung sukun sampai kering benar dengan warna putih.
• Setelah itu tepung sukun dikemas ke dalam kantong plastik atau dimasukkan dalam toples bersih dengan tutup rapat. Tepung sukun dalam kemasan rapat dapat bertahan hingga 9 bulan. Rendemen atau kadar pati tepung sukun berbeda-beda antara 17 sampai 24,4 % menurut tua mudanya buah sukun dan tekhnik atau cara membuat tepung sukun yang digunakan.

http://www.bercerita.org/2014/05/cara-sederhana-membuat-tepung-sukun.html

Breadfruit Flour Manufacturing

Breadfruit Flour Manufacturing

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2015 PACIFIC GLUTEN FREE BREADFRUIT FLOUR REGIONAL INDUSTRY DEVELOPMENT INITIATIVE UPDATE

PACIFIC GLUTEN FREE BREADFRUIT FLOUR REGIONAL INDUSTRY DEVELOPMENT INITIATIVE

Micronesian Market

Micronesian Market

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Breadfruit

Breadfruit is obtained from the huge tropical rain-forest fruiting tree in the mulberry family. It is closely related to the other tropical fruits such as jackfruit, breadnut, figs, and mulberries.

Binomially, the fruit belongs to the family of Moraceae, in the genus: Artocarpus. Scientific name: Artocarpus altilis.

Breadfruit is a very large evergreen tree found commonly in the tropical rain forests of Indonesia, Philippines, Sri Lanka and southern India. It actually used as subsistence food in line with other tropical staples such as rice, sweet potatoes, taro, banana, and coconut in many of the East Asian, Micronesia, Polynesian, and Caribbean countries.

Breadfruit tree has many similarities to jackfruit in all respects except that their fruits emerge out from the terminal ends of small branches. In case of the jackfruit, the fruit-buds arise (erupt) directly from the trunk and large branches.

Adult breadfruit tree bears hundreds of fruits during each season. The fruits, however, can come in variety of colors, size and shapes. Each fruit generally features round or globular shape and weigh about 1 to 5 kg. Its outer surface is covered with spikes similar to that in breadnut, jackfruit, and durian. Cut-section shows thick rind covering smooth white to cream color pulp. Some of breadfruit varieties feature smooth, brown color seeds interspersed in between soft flesh. The seeds are edible, have nutty texture and flavor.

Mature fruits ripe rather quickly and feature soft, sweet, creamy flesh that can be eaten raw. Almost all parts of the breadfruit plant can exude thin, milky-white latex upon inflicting damage in similarity with jackfruit.
Health benefits of breadfruit
As in line with other tropical fruits, breadfruit too holds lot of calories. 100 g fresh fruit provides 102 calories. The major fraction of this comes from the carbohydrates. Ripe fruits are sweeter since their starch content is converted into sucrose and simple sugars like fructose and glucose.

Its pulp has more fiber than in jackfruit, which makes it a good bulk laxative. Dietary fiber helps reduce blood cholesterol by preventing its absorption in the gut, reduce obesity, blood pressure and help protect the colon mucous membrane by warding off cancer-causing chemicals from the colon.

It has small amounts of flavonoid anti-oxidants in the form of xanthin and luein. Yellow-orange varieties have more of these compounds.
Breadfruit has more <>vitamin-C than jackfruit, and banana, provides about 29 mg or 48% of RDA. Vitamin-C (ascorbic acid) is a strong water-soluble antioxidant. Consumption of fruits rich in the vitamin C help body develops resistance against infectious agents and scavenges harmful free radicals.

The fruit has moderate levels of essential vitamins, and minerals. Like other tropical delicacies, it is rich in many vital B-complex groups of vitamins. The fruit is a moderate source of vitamins, especially thiamin, pyridoxine, and niacin.

Fresh fruit is an excellent source of potassium. Potassium is an important component of cell and body fluids that help regulate heart rate and blood pressure. Its pulp is good in copper, iron, magnesium, and phosphorus.

Breadfruit seeds contain average levels of protein; 100 g seeds provide 7.4 g or 13% of daily-recommended values. However, they are excellent sources of minerals like potassium, iron, calcium, zinc, selenium, manganese, etc.

http://cyrilusa.com/fruits/bread-fruit/

Micronesia Breadfruit Initiative launch by CNMI Gov. Eloy S. Inos 

Northern Mariana Island Governor Eloy S. Inos launches the Micronesia Breadfruit Initiative in May 2014.

The Micronesia Breadfruit Initiative (2014–16) is a project of the Commonwealth of the Northern Mariana Islands (CNMI) Saipan, representing the Governments of Guam, Palau, the Republic of the Marshall Islands, and the Federated States of Micronesia.

In partnership with University of Hawai’i Pacific Business Center Program.

Super food: Breadfruit

Super food: Breadfruit

Before I lived in DC, I lived and traveled throughout Micronesia. I spent most of my time in the Marshall Islands on the capitol atoll, Majuro, as well as a very crowded islet called Ebeye, in the Kwajalein Atoll. (The Republic of the Marshall Islands is about a 5 hour plane ride west of Hawaii.) I first ate breadfruit when I lived in the Marshall Islands, but after that, I began to notice breadfruit trees all over Guam and Hawaii. The importance of breadfruit is obvious in island folk tales. In a Hawaiian legend, Ku saves his family from starvation by burying himself and growing into a healthy breadfruit tree. In the Marshall Islands, two boys lost a canoe race against a bird spirit who then threw them in a pit. They survived by eating the fruit from a nearby breadfruit tree.I shouldn't be terribly surprised that breadfruit is loved the world over. Like bread or potatoes, there are so many different ways to eat this Superfood. Caribbean-style breadfruit is much more flavorful than in the Pacific Islands where it’s blander or perhaps slightly sweet when mixed with coconut milk. Breadfruit (Artocarpus altilis) is a type of mulberry tree that grows throughout tropical and subtropical regions like Nigeria, Hawaii, Samoa, and Jamaica. The tree produces large, oblong fruit with prickly skin the size of a football. Named for the texture of the cooked fruit, breadfruit has a similar taste to freshly baked bread. It is a starchy fruit with a similar taste and texture to potatoes, high in carbohydrates and potassium as well as low in fat. Mature breadfruit trees can grow to heights of 25 m (80 ft) and bear fruit for decades.

I loved "island” life and I came to associate “island” food with fish, barbeque chicken, breadfruit, coconut, and tropical fruits. Everything from rice and breadfruit to fish and bananas was cooked in coconut milk or crème. As it is in many islands, traditional fare is not only more affordable but more nutritious and tasty: breadfruit, taro, pandanus, banana, papaya, coconut and fish. I did not particularly care for pandanus, though I ate it often. The pandanus fruit grew to be 20-30 pounds big with sections that you tear off and gnaw on. Breadfruit, however, was the most common food second only to coconut.

This fruit is very filling but in my experience in the Pacific Islands it tends to be very bland. The breadfruit is usually roasted over a fire and occasionally cooked in the oven. Sometimes it is cooked and then cut up and prepared like potato salad. I like my breadfruit best as bwiro, preserved breadfruit mashed up into a pulpy paste and wrapped in coconut leaves. If it isn't cooked with coconut milk, it unfortunately tended to taste more like play-dough. The breadfruit is peeled, cored, cut up and buried underground in a cloth bag from as short as 3 days to as long as several years. The bag of fermented fruit is then immersed in the fast moving salt water to break up the pulp. The bag is then kneaded until the all the water is worked out of the pulp. This process is repeated once more with salt water and a third time with freshwater. Each small amount of pulp is then worked back and forth until it is nice and soft. It is then boiled for a few minutes in coconut milk and sweetened with sugar. To top it off, the milk is boiled down until thick and poured over the breadfruit as a crème.

Jamaicans also love to eat breadfruit; however it’s prepared a little differently. It is also roasted, baked, or prepared like potato wedges. Breadfruit chips are always very delicious—thin slices of breadfruit fried crispy. If the slices aren't too thin, eating breadfruit chips can be like biting into a thin piece of buttery bread. However, in Jamaica, breadfruit is cooked more like potato wedges. Jamaicans often eat breadfruit roasted with Ackee, cooked with Salt fish and stir-fried with codfish for breakfast. After the breadfruit has already been roasted and cored, it can be cut into 1” thick segments. After lightly rubbing the breadfruit slices in seasoning, they will then be fried in hot oil until golden. It will be thicker then fried breadfruit chips and more flavorful. It would be a great alternative to fries. From the Caribbean to Micronesia, breadfruit is enjoyed the world over. It can be difficult but not impossible to find fresh breadfruit locally. Be sure to try the breadfruit on your next trip to Hawaii or try some breadfruit at your local Jamaican restaurant! Let us know what you think of this superfood in the comments below.

Melanie Carbine, writer, teacher, and world traveler, lived in Micronesia for three years. She currently teaches in Washington, D.C.
 

 https://scotchbonnetgrill.com/test-post/