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All Journal Jurnal Pengelolaan Sumberdaya Alam dan Lingkungan (Journal of Natural Resources and Environmental Management) Jurnal Sinar Manajemen Jurnal Pengabdian Mandiri Jurnal Riset Hukum, Ekonomi Islam, ekonomi, Manajemen dan Akuntansi HISTORICAL: Journal of History and Social Sciences Jurnal Pengabdian Nasional (JPN) Indonesia Journal of Computer Science and Information Technology KARDIA: Jurnal Teologi dan Pendidikan Kristiani Indonesian Journal of Economics, Business, Accounting, and Management Al I'tibar Jurnal Pendidikan Islam Jurnal Lentera ICT
Dandi
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Religion Agriculture, Biological Sciences & Forestry Humanities Computer Science & IT Decision Sciences, Operations Research & Management Earth & Planetary Sciences Economics, Econometrics & Finance Education Environmental Science Languange, Linguistic, Communication & Media Law, Crime, Criminology & Criminal Justice Social Sciences Other

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The use of durian seeds (Durio zibethinus Murr) as flour products from Tolitoli and Donggala Regencies Purnama, Ningsih; Said, Irwan; 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 : Pusat Penelitian Lingkungan Hidup, IPB (PPLH-IPB) dan Program Studi Pengelolaan Sumberdaya Alam dan Lingkungan, IPB (PS. PSL, 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 A. Octamata Tenri Awaru Agustang, Andi Alamsyah, Alfin Gusti Benazir Cornelius, Alten Dedy Mardiansyah Dewi Sinta Farid Firdaus Al Anshory H, Siska Aulia Hardiawan Atmana Putra Iplara, Kalep Ira Farazulika Irwan Irwan Jaun adu, Arjuanto adu Kent Nick Luviantika, Irsa M. Nurihsan Haris Mitadi, Mitadi Nasril, Nasril Purnama, Ningsih Radi Galib Samsuri Rendy Saputra Reza Rohaeli Ridanasti, Erlita Romaya, Romaya Sitti Rahmawati Supangat Supangat Susanty, Sri Syifa Alya Rohana Tarigan, Priskila Erlikasna Tjoanda, Michael Umar Yulistia Okmaini