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All Journal Rekayasa Mesin Natural B Jurnal Fisika FLUX JST ( Jurnal Sains Terapan ) JTT (Jurnal Teknologi Terpadu) SELAPARANG: Jurnal Pengabdian Masyarakat Berkemajuan Jurnal Pendidikan Fisika dan Teknologi Specta Journal of Technology Journal of Agritechnology and Food Processing Progressive Physics Journal
Fadli Robiandi
Institut Teknologi Kalimantan
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Journal : Journal of Agritechnology and Food Processing

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Opportunity of durian seed flour as an alternative to commercial wheat flour Hidayat, Jefri Pandu; Robiandi, Fadli; Arisalwadi, Meidi; Hariyadi, Asful
Journal of Agritechnology and Food Processing Vol 2, No 2 (2022)
Publisher : UNIVERSITAS MUHAMMADIYAH MATARAM

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.31764/jafp.v2i2.12236

Abstract

The  high carbohydrate content  in  durian seed flour  (DSF) has the potential to be a source of food energy that can replace wheat flour in the world. DSF processing has an impact on color changes that affect  the quality of the product.  Therefore, the purpose of this study is to modify durian seeds to obtain the best properties of durian seed flour through the soaking process. The modification was carried out  in a 0.6%  (w/v)  solution of sodium metabisulfite at a temperature of 30 ºC with a drying  temperature of 50 ºC for 17 hours before grinding and sifting in a size of 80 mesh.   Treatment of immersion time variables in minutes (40, 60, 80, 100, 120) using the Complete Randomized Design (RAL) method with three attempts.  The flour is then being analyzed its physical  and chemical properties.  The best treatment was obtained at soaking time during 120 minutes which had an impact on changes in chemical and physical properties.  The test  results showed that the longer soaking time reduced the moisture content and ash content of durian seed flour, but partially improved the  other parameters tested.  The amount of DSA, DSM  and fat is less affected by soaking time. In conclusion, DSF has the potential to be used as a base for pastries or biscuits due to its low water and protein content.  In addition, based on the residual content of sulfite, the durian seed flour obtained in this study is safe for consumption in accordance with GSFA standards.
Co-Authors A, Azam Fadhil abdurrouf Abdurrouf Adhe Yusphie Adhe Yusphie P T S Agus Rifani Andhi Sanjaya Putra Arum Prastiyo Putri Arum Prastiyo Putri Azam Fadhil A Azam Fadhil A Baginta Veron Taringan Djoko H Santjojo Djoko H. Santjojo Eka Rahmawati Eka Rahmawati Endrawati, Budiani Fitria fifin tresna juwita Fredderik Yodianto Hafid Hafid Hariyadi, Asful Ikal Maknun Ikhsan Anugrah Jefri Pandu Hidayat Jesika Br Ginting Lalu A Didik Lalu A Didik Lalu A. Didik M, Ikal M, Ikal Masruroh Masruroh Meidi Arisalwadi Menasita Mayantasari Menasita, Menasita Mohammad Saiful R Mohammad Saiful R Muhammad Syahrul Saputra Novianti, Dian Pratama, Virgiawan Yusran Fajar Putri, Arum Prastiyo R, Mohammad Saiful Regita Cahya Chairunnisa Sastrawan, Febrian Dedi Setyawan P Sakti Setyawan P. Sakti shoodiqin, dian mart Silmi Hidayana Susi Rahayu Swastya Rahastama Syarifah Nihlah Yahya virgi al yulia manarisip Yusphie, Adhe