The use of durian seeds (Durio zibethinus Murr) as flour products from Tolitoli and Donggala Regencies
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 qu...
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| Format: | Article |
| Language: | English |
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Bogor Agricultural University
2022-09-01
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| Series: | Journal of Natural Resources and Environmental Management |
| Subjects: | |
| Online Access: | https://new.journal.ipb.ac.id/index.php/jpsl/article/view/41652 |
| _version_ | 1797935417121570816 |
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| author | Ningsih Purnama Irwan Said Sitti Rahmawati Dandi |
| author_facet | Ningsih Purnama Irwan Said Sitti Rahmawati Dandi |
| author_sort | Ningsih Purnama |
| collection | DOAJ |
| description |
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
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| first_indexed | 2024-04-10T18:14:06Z |
| format | Article |
| id | doaj.art-c7122317d35c422fb1583b791ade0c0c |
| institution | Directory Open Access Journal |
| issn | 2086-4639 2460-5824 |
| language | English |
| last_indexed | 2024-04-10T18:14:06Z |
| publishDate | 2022-09-01 |
| publisher | Bogor Agricultural University |
| record_format | Article |
| series | Journal of Natural Resources and Environmental Management |
| spelling | doaj.art-c7122317d35c422fb1583b791ade0c0c2023-02-02T10:00:00ZengBogor Agricultural UniversityJournal of Natural Resources and Environmental Management2086-46392460-58242022-09-0112310.29244/jpsl.12.3.478-484The use of durian seeds (Durio zibethinus Murr) as flour products from Tolitoli and Donggala RegenciesNingsih Purnama0Irwan Said1Sitti Rahmawati2Dandi3Tadulako UniversityChemistry Study Program, Mathematics and Sciences Division, Faculty of Teacher Training and Education, Tadulako University, Palu, Mantikulore, 94148, IndonesiaTadulako UniversityChemistry Study Program, Mathematics and Sciences Division, Faculty of Teacher Training and Education, Tadulako University, Palu, Mantikulore, 94148, Indonesia 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 https://new.journal.ipb.ac.id/index.php/jpsl/article/view/41652Durian Seeds FlourCarbohydrates,LipidsProteinsManganeseZinc |
| spellingShingle | Ningsih Purnama Irwan Said Sitti Rahmawati Dandi The use of durian seeds (Durio zibethinus Murr) as flour products from Tolitoli and Donggala Regencies Journal of Natural Resources and Environmental Management Durian Seeds Flour Carbohydrates, Lipids Proteins Manganese Zinc |
| title | The use of durian seeds (Durio zibethinus Murr) as flour products from Tolitoli and Donggala Regencies |
| title_full | The use of durian seeds (Durio zibethinus Murr) as flour products from Tolitoli and Donggala Regencies |
| title_fullStr | The use of durian seeds (Durio zibethinus Murr) as flour products from Tolitoli and Donggala Regencies |
| title_full_unstemmed | The use of durian seeds (Durio zibethinus Murr) as flour products from Tolitoli and Donggala Regencies |
| title_short | The use of durian seeds (Durio zibethinus Murr) as flour products from Tolitoli and Donggala Regencies |
| title_sort | use of durian seeds durio zibethinus murr as flour products from tolitoli and donggala regencies |
| topic | Durian Seeds Flour Carbohydrates, Lipids Proteins Manganese Zinc |
| url | https://new.journal.ipb.ac.id/index.php/jpsl/article/view/41652 |
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