The organoleptic, proximate, and crude fiber content of Durian (Durio zibethinus ) Skin Flour Cookies

Rahmiwati, Anita (Department of Nutrition, Faculty of Public Health Sriwijaya University, Jl Palembang-Prabumulih KM.32, North Indralaya, Ogan Ilir Regency, South Sumatera)
Az-Zahra, Annisa (Department of Nutrition, Faculty of Public Health Sriwijaya University, Jl Palembang-Prabumulih KM.32, North Indralaya, Ogan Ilir Regency, South Sumatera)

Jurnal Gizi dan Dietetik Indonesia (Indonesian Journal of Nutrition and Dietetics)
VOLUME 13 ISSUE 4, 2025

ABSTRAKLatar Belakang: Durian merupakan buah yang berasal dari Asia Tenggara salah satunya Indonesia yang kaya akan tanaman tropis. Umumnya durian hanya dimakan bagian buahnya saja sedangkan kulitnya akan menjadi limbah. Padahal bagian dalam kulit mengandung pektin bagian dari serat.Tujuan: Mengetahui formulasi, uji organoleptik, Uji proksimat dan kandungan serat kasar dan pada cookies dengan subtitusi tepung kulit durian.Metode: Penelitian kuantitatif dengan desain eksperimental dan uji organoleptik. Terdapat 4 sampel formulasi yaitu Formulasi 1 (F1) (10% tepung kulit durian : 90% tepung terigu), Formulasi 2 (F2) (20% tepung kulit durian : 80% tepung terigu), Formulasi 3 (F3) (30% tepung kulit durian : 70% tepung terigu), dan choco butter cookies control. Analisis data menggunakan uji Kruskal Wallis dan uji Mann Whitney untuk menentukan perbedaan organoleptik antar formulasi. Analisis Duncan digunakan untuk analisis perbedaan kandungan serta kasar antar formulasi.Hasil: Hasil uji organoleptik dengan komponen warna, aroma, rasa dan tekstur pada choco butter cookies kulit durian menunjukkan adanya perbedaan nyata (P<0,05) pada semua formulasi F0, F1, F2 dan F3. Formulasi terpilih pada uji kesukaan  yaitu F1 (10 gr tepung kulit durian bagian dalam dan 90 gr tepung terigu). Hasil uji proksimat menunjukkan rata – rata skor uji proksimat pada masing – masing kadar yang lebih tinggi dan lebih rendah nilainya yaitu 55,76 untuk kadar karbohidrat dan 1,185 kadar abu.Hasil uji kandungan serat kasar didapatkan hasil kandungan serat pada F0 sebesar 4,34%, F1 5,84%, F2 5,55% dan F3 5,09%. Hasil kandungan air pada F0 sebesar 10,22%, F1 14,25%, F2 13,12% dan F3 14,23%. Hasil kandungan abu pada F0 sebesar 1,15%, F1 1,31%, F2 1,48% dan F3 1,77%. Hasil uji kandungan lemak didapatkan hasil kandungan lemak pada F0 sebesar 20,97%, F1 21,85%, F2 17,74% dan F3 19,29%. Hasil uji kandungan lemak didapatkan hasil  F0 sebesar 20,97%, F1 21,85%, F2 17,74% dan F3 19,29%. Hasil kandungan protein pada F0 sebesar 11,33%, F1 10,94%, F2 18,68% dan F3 8,89%. Hasil uji kandungan karbohidrat pada F0 sebesar 56,32%, F1 51,66%, F2 48,98% dan F3 55,83%.Kesimpulan: Terdapat perbedaan nyata pada komponen warna, aroma, rasa dan tekstur dalam setiap formulasi F0, F1, F2, maupun F3. F1 adalah formulasi yang paling disukai dan memiliki kandungan serat kasar tertinggi KATA KUNCI: cookies; serat kasar; tepung kulit durian   ABSTRACTIntroduction: Durian is a fruit originating from Indonesia in Southeast Asia, which is rich in tropical plants. The fruit is typically eaten for its flesh, while the skin, comprising a type of fiber called pectin, is discarded.Objective: This research aimed to determine the formulation, organoleptic, proximate, and crude fiber content in cookies produced with durian skin.Method: This is an experimental design with organoleptic testing on four formulations. These included F1 (10% durian skin flour: 90% wheat flour),F2 (20% durian skin flour: 80% wheat flour),F3 (30% durian skin flour: 70% wheat flour), and  F0 (chocolate butter) as control.Kruskal-Wallis and Mann-Whitney tests were used to compare the organoleptic properties between formulations. Furthermore, Duncan’s analysis determined the difference in crude fiber content between formulations.Result: The organoleptic tests showed that the color, aroma, taste, and texture of durian skin chocolate butter cookies showed significant differences (P <0.05) in all formulations F0, F1, F2, and F3. F1 was the most preferred. The proximate test results showed the average score was 55.76 for carbohydrate content and 1.185 for ash content, signifying a higher and lower level, respectively. The fiber content in F0, F1, F2, and F3 was 4.34%, 5.84%, 5.55%, and 5.09%, respectively. The water content  of F0, F1, F2, and F3 was 10.22%, 14.25%, 13.12%, and 14.23%, respectively.The ash content in F0, F1, F2, and F3 was 1.15%, 1.31%, 1.48%, and 1.77%, while the fat content was 20.97%, 21.85%, 17.74% and 19.29%, respectively.The protein content in F0, F1, F2, and F3 was 11.33%, 10.94%, 18.68%, and 8.89%, while the carbohydrate content was 56.32%, 51.66%, 48.98%, and 55.83%,respectively.Conclusion: The organoleptic test showed significant differences in color,aroma, taste, and texture among all formulations. F1 was the most preferred cookies and the highest crude fiber content. KEYWORDS: cookies; crude fiber; inner skin durian flour