agriTECH, 42 (3) 2022, 250-259 250 The Physicochemical Characteristics of Palado Seed Flour (Aglaia sp.) and Its Potential Use as a New Alternative Flour in Indonesia Syamsul Rahman 1* , Salengke Salengke 2 , Abu Bakar Tawali 3 , Meta Mahendradatta 4 1 Agribusiness Study Program, Faculty of Agricultural, Universitas Islam Makassar, Jl. Perintis Kemerdekaan Km 9 No.29, Makassar, Sulawesi Selatan 90245, Indonesia 2 Departement of Engineering Agricultural, Faculty of Agriculture, Universitas Hasanuddin, Indonesia 3,4 Departement of Food Science and Technology, Faculty of Agriculture, Universitas Hasanuddin, Indonesia. Jl. Perintis Kemerdekaan Km 10, Makassar, Sulawesi Selatan, 90245, Indonesia * Corresponding author: Syamsul Rahman, Email: syamrah68@gmail.com Submitted: January 17, 2021; Revised: August 11, 2021; September 7, 2021; Accepted: September 11, 2021 ABSTRACT Flour is one of the main energy sources for humans and an important ingredient in food processing, for use as fillers, thickeners, gel, film forming and adhesives. Therefore, this study aimed to analyze the physicochemical characteristics of palado seed flour (Aglaia sp.) including proximate analysis and chemical properties comprising energy, carbohydrates, water, and protein, content, as well as dietary fiber, starch, amylose and amylopectin. Furthermore, the physical properties including yield, particle size, degree of whiteness, paste clarity, gel strength, swellability and water absorption, as well as the potential use of palado flour (Aglaia sp) in food processing were analyzed. The study was conducted with a method comprising two stages, namely pre-treatment including processing palado fruit into seeds, drying, and extracting flour, as well as proximate analysis of the physicochemical characteristics. The results showed energy content of 396.14 kcal/100 g, carbohydrates 69.78%, water content 7.53%, protein 9.59%, fat 8.74%, dietary fiber 4.02. %, ash 4.36%, starch 41.31%, amylose 5.68% and amylopectin content 35.63%. Meanwhile, the physical characteristics include the yield of 84.21% with a particle size of 60 mesh, degree of whiteness 29.27%, paste clarity 29.7%, gel strength 109.96 gf, swelling power 0.4%, and water absorption 133.72 %. Based on the results, palado flour has high potential to be developed as the main or alternative ingredient in bread and noodle processing, such as durian and jackfruit seed flour. Keywords: Aglaia sp seed flour; characteristics; physicochemical; new alternative flour INTRODUCTION Only 3.000 out of 800.000 known plants are edible species, but at present, only 150 species are regularly consumed, from which 12 are sources of staple food worldwide, such as wheat, rice, corn, potato, sweet potato, cassava, banana, coconut, soybean, common bean, sugar cane and beet (Somowiyarjo, 2015). The Kementerian Negara Riset dan Teknologi Republik Indonesia, (2006) has identified various forest-based plants which have the potential to be used as food sources. One of the edible plant organs is palado seeds (Aglaia sp.) which are endemic to Sulawesi, particularly the Western part. Traditionally, people who live near the forests and watersheds in Karama Regency Mamuju eat the unknown seeds as snacks, it also serves as the staple food during poor harvest times. However, the changes in the eating habits or diet of the communities, development DOI: http://doi.org/10.22146/agritech.63255 ISSN 0216-0455 (Print), ISSN 2527-3825 (Online)