Transformasaun Produtu Kulu-Jaka (Artocarpus Heterophyllus) Inovativa ba Kripik Atu Hasa’e Rendimentu Ekonomiku Agrikultor Sira Nian

This research was conducted in East Timor Coffee Institute with the aims to know the effect and interaction between sodium benzoate and temperature on jackfruit chips products, with randomized completely design method. The test of Organoleptic result on variables to the color combination of sodium benzoate treatment, with composition treatment is 15% grams (34,61% and temperature of 150 C 0 (37,63 %). The treatment of sodium benzoate aroma is 15 grams (34,01%) and temperature of 100 0C (37,34 %). The treatment Teste at the sodium benzoate is 15 grams (33,67%) and temperature of 50 o C (36,96 %). The Texture on the treatment 15 grams of sodium benzoate (33,77%) and temperature of 100 oC (35,77 %). From all treatments, the best and most preferred by consumers is the N2T3 treatment with the results of 3,75 on the percentage of 24,93 ± 33,59 (%).