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All Journal Indonesian Journal of Human Nutrition Pontianak Nutrition Journal (PNJ)
Deya Silviani
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Education Health Professions Languange, Linguistic, Communication & Media Medicine & Pharmacology Public Health

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Opportunities for Durian Peel Flour (Durio zibethinus Murray) as an Alternative to High-Fiber Food Rahmiwati, Anita; Ramadhani, Aulia; Deya Silviani
Indonesian Journal of Human Nutrition Vol. 12 No. 2 (2025)
Publisher : Department of Nutrition, Faculty of Health Sciences, Universitas Brawijaya Malang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.21776/ub.ijhn.2025.012.02.3

Abstract

This study evaluated the effects of drying temperature and duration on the nutritional composition (carbohydrates, protein, fat, moisture, and ash) and lignocellulose content (cellulose, hemicellulose, and lignin) of durian peel flour. The inner white peel (albedo) of Durio zibethinus was washed, sliced, dried at specific temperature-time combinations, and ground into flour. A laboratory experimental design using a Completely Randomized Design (CRD) was employed using three treatments to represent variations in drying temperature and duration: P1 (60°C, 10 hours), P2 (70°C, 8 hours), and P3 (80°C, 6 hours). Data were analyzed using SPSS software with normality tests, ANOVA, and Duncan tests. The nutritional compositions of durian peel flour in P2 were 66.69% carbohydrates, 10.85% protein, 0.76% fat, 17.24% moisture, and 4.45% ash. The lignocellulose content in P2 consisted of 35.20% cellulose, 15.64% hemicellulose, and 10.90% lignin. Significant differences were found in cellulose, carbohydrate, moisture, and ash content based on drying conditions. Specifically, P2 (70°C for 8 hours) yielded the highest carbohydrate (66.69%) and cellulose (35.20%) contents while simultaneously producing the lowest moisture (17.24%) and ash (4.45%) contents compared to the other treatments. Overall, the study shows that drying at 70°C for 8 hours optimally preserves the nutritional and lignocellulose content of durian peel flour, which emphasized its potential role in developing sustainable, high-fiber functional foods or supplements. This research provides new insight into the optimization of drying conditions for transforming durian peel into a nutritionally valuable and fiber-rich flour and demonstrates how controlled thermal treatment can improve nutrient retention and lignocellulose stability.
Karakteristik Sensori dan Kandungan Gizi pada Cracker Tinggi Serat Berbahan Dasar Mocaf dan Psyllium Husk Sebagai Alternatif Selingan untuk Diabetes Melitus Nur Khoiriyah; Desty Mahabatillah; Naila Naila Qurotul’aini; Deya Silviani
Pontianak Nutrition Journal (PNJ) Vol 9, No 2 (2026): SEPTEMBER 2026
Publisher : Poltekkes Kemenkes Pontianak

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30602/pnj.v9i2.2433

Abstract

Diabetes mellitus remains a health concern in Indonesia, with a prevalence of 11,3% that is projected to increase. Dietary management includes adequate intake of high-fiber foods. Mocaf (modified cassava flour) and psyllium husk are high-fiber ingredients with potential for cracker development, but their combination remains underexplored. This study aimed to develop high-fiber crackers made from mocaf and psyllium husk as an alternative snack for individuals with diabetes mellitus. The study was conducted from June to August 2026 using a completely randomized design. The proportions of mocaf to psyllium husk were 95:5 (F1), 90:10 (F2), and 85:15 (F3). Product development was conducted at the Nutrition Laboratory of Universitas Muhammadiyah Cirebon. Analyses included sensory evaluation involving 30 semi-trained panelists, nutritional composition analysis, and nutritional contribution analysis. Data were analyzed using ANOVA and the Kruskal-Wallis test. The results showed a significant difference in the color hedonic attribute (p = 0.021), while no significant differences were observed in aroma, taste, or texture hedonic attributes (p > 0.05). Formula F3 was selected as the best formula, containing 3,10% moisture, 3,16% ash, 3,72% protein, 60,66% carbohydrate, 29,37% fat, and 22,67% dietary fiber, with an energy content of 521,79 kcal/100 g. One serving of F3 contributes 5,91–6,96% of the daily energy requirement based on the RDA for adults and approximately 19,43–34,01% of the recommended daily dietary fiber intake for individuals with diabetes mellitus. In conclusion, F3 is the best formula and has potential as an high-fiber snack for individuals with diabetes mellitus.
Co-Authors Anita Rahmiwati Aulia Ramadhani Desty Mahabatillah Naila Naila Qurotul’aini Nur Khoiriyah