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All Journal Jurnal Pengelolaan Sumberdaya Alam dan Lingkungan (Journal of Natural Resources and Environmental Management)
Dandi
Chemistry Study Program, Mathematics and Sciences Division, Faculty of Teacher Training and Education, Tadulako University, Palu, Mantikulore, 94148, Indonesia
Agriculture, Biological Sciences & Forestry Earth & Planetary Sciences Environmental Science

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The use of durian seeds (Durio zibethinus Murr) as flour products from Tolitoli and Donggala Regencies Ningsih Purnama; Irwan Said; Sitti Rahmawati; Dandi
Jurnal Pengelolaan Sumberdaya Alam dan Lingkungan (Journal of Natural Resources and Environmental Management) Vol 12 No 3 (2022): Jurnal Pengelolaan Sumberdaya Alam dan Lingkungan (JPSL)
Publisher : Graduate School Bogor Agricultural University (SPs IPB)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/jpsl.12.3.478-484

Abstract

Durian seeds (Durio zibethinus murr) have gotten less attention in the past. Therefore, it is necessary to treated them into culinary items like flour. The durian used in flour production was a local durian from Tolitoli and Donggala Regencies. As a result, a study was conducted to determine the quantities of carbohydrates, lipids, proteins, manganese (Mn), and zinc (Zn) in durian seeds flour. The composition of durian seeds flour from Tolitoli regency obtained was 59.2% for carbohydrate, 3.24% of lipids, 8.75% of proteins, 10.1 mg/kg of Mn, and 6.30 mg/kg of Zn. While durian seed flour from Donggala Regency obtained was 41.76% of carbohydrate, 3.24% of lipids, 10.93% of protein, 7.1 mg/kg of Mn, and 1.22 mg/kg of Zn. According to these results and the National Standardization Agency of Indonesia, durian seed flour can be used as an alternative local food ingredient to fulfil the body's demands for carbohydrates, lipids, proteins, manganese, and zinc. Furthermore, durian seed flour, when processed as a food ingredient, can be used as a replacement for wheat flour
Co-Authors Irwan Said Purnama Ningsih Sitti Rahmawati