POTENSI BAHAN PANGAN TEPUNG BIJI DURIAN SETELAH MELALUI MASA PENYIMPANAN
DOI:
https://doi.org/10.37637/ab.v3i2.623Keywords:
biji durian, tepung biji durian, umur simpan, kandungan giziAbstract
Biji durian merupakan limbah selain kulit dari buah durian. Pemanfaatan biji durian sudah mulai banyak dilakukan baik berupa tepung ataupun hingga olahan makanan namun penelitian terhadap daya simpan dan kandungan dari tepung biji tersebut belum dilakukan. Penelitian ini dilakukan dengan melakukan penepungan, penyimpanan, dan kemudian pegujian terhadap tepung biji durian tersebut. Dari hasil pengujian diketahui bahwa kandungan tepung biji durian setelah dilakukan penyimpanan selama delapan bulan yaitu alkaloid yang tinggi, rendah kandungan terpenoid, kadar serat yang lebih tinggi dari tepung gandum, kadar air dan karbohidrat yang tinggi.
References
Amid, B. T., & Mirhosseini, H. (2012a). Erratum: Optimisation of aqueous extraction of gum from durian (Durio zibethinus) seed: A potential, low cost source of hydrocolloid (Food Chemistry (2012) 132 (1258-1268) DOI:10.1016/j.foodchem.2011.11.099). Food Chemistry, 134(3), 1591. https://doi.org/10.1016/j.foodchem.2012.03.125
Amid, B. T., & Mirhosseini, H. (2012b). Influence of different purification and drying methods on rheological properties and viscoelastic behaviour of durian seed gum. Carbohydrate Polymers, 90(1), 452–461.
https://doi.org/10.1016/j.carbpol.2012.05.065
BPS. (2019). Provinsi Kalimantan Barat dalam Angka. http://library1.nida.ac.th/termpaper6/sd/2554/19755.pdf
Bronikowska, J., Szliszka, E., Jaworska, D., Czuba, Z. P., & Krol, W. (2012). The coumarin psoralidin enhances anticancer effect of tumor necrosis factor-related apoptosis-inducing ligand (TRAIL). Molecules, 17(6), 6449–6464. https://doi.org/10.3390/molecules17066465
Cornelia, M., Siratantri, T., & Prawita, R. (2015). The Utilization of Extract Durian (Durio zibethinus L.) Seed Gum as an Emulsifier in Vegan Mayonnaise. Procedia Food Science, 3, 1–18. https://doi.org/10.1016/j.profoo.2015.01.001
Cornelia, M., Syarief, R., Effendi, H., & Nurtama, B. (2013). Pemanfaatan Pati Biji Durian (Durio zibethinus Murr.) dan Pati Sagu (Metroxylon sp.) Dalam Pembuatan Bioplastik. Jurnal Kimia Dan Kemasan, 35(1), 20. https://doi.org/10.24817/jkk.v35i1.1869
Dang, T.-N., & Nguyen, B. H. (2015). Study on Durian Processing Technology and Defleshing Machine. Asia Pacific Journal of Sustainable Agriculture, Food and Energy, 3(1), 12–16. http://journal.bakrie.ac.id/index.php/APJSAFE
Feng, J., Wang, Y., Yi, X., Yang, W., & He, X. (2016). Phenolics from durian exert pronounced NO inhibitory and antioxidant activities. Journal of Agricultural and Food Chemistry, 64(21), 4273–4279. https://doi.org/10.1021/acs.jafc.6b01580
Foo, K. Y., & Hameed, B. H. (2011). Transformation of durian biomass into a highly valuable end commodity: Trends and opportunities. Biomass and Bioenergy, 35(7), 2470–2478. https://doi.org/10.1016/j.biombioe.2011.04.004
Ghazali, K. A., Salleh, S. F., Riayatsyah, T. M. I., Aditiya, H. B., & Mahlia, T. M. I. (2016). The effect of dilute acid pre-treatment process in bioethanol production from durian (Durio zibethinus) seeds waste. IOP Conference Series: Earth and Environmental Science, 32(1). https://doi.org/10.1088/1755-1315/32/1/012058
Ho, L. H., & Bhat, R. (2015). Exploring the potential nutraceutical values of durian (Durio zibethinus L.) - An exotic tropical fruit. Food Chemistry, 168, 80–89. https://doi.org/10.1016/j.foodchem.2014.07.020
Liu, Y., Feng, S., Song, L., He, G., Chen, M., & Huang, D. (2013). Secondary metabolites in durian seeds: Oligomeric proanthocyanidins. Molecules, 18(11), 14172–14185. https://doi.org/10.3390/molecules181114172
Mirhosseini, H., Abdul Rashid, N. F., Tabatabaee Amid, B., Cheong, K. W., Kazemi, M., & Zulkurnain, M. (2015). Effect of partial replacement of corn flour with durian seed flour and pumpkin flour on cooking yield, texture properties, and sensory attributes of gluten free pasta. LWT - Food Science and Technology, 63(1), 184–190. https://doi.org/10.1016/j.lwt.2015.03.078
Rudiyansyah, Lambert, L. K., & Garson, M. J. (2010). Lignans and triterpenes from the bark of Durio carinatus and Durio oxleyanus. Journal of Natural Products, 73(10), 1649–1654. https://doi.org/10.1021/np100332v
Senu, Z. M., Husin, M., & Li, A. R. (2015). Icgsce 2014. Icgsce 2014, 123–130. https://doi.org/10.1007/978-981-287-505-1
Srianta, I., Hendrawan, B., Kusumawati, N., & Blanc, P. J. (2012). Study on durian seed as a new substrate for Angkak production. International Food Research Journal, 19(3), 941–945.
Amid, B. T., & Mirhosseini, H. (2012a). Erratum: Optimisation of aqueous extraction of gum from durian (Durio zibethinus) seed: A potential, low cost source of hydrocolloid (Food Chemistry (2012) 132 (1258-1268) DOI:10.1016/j.foodchem.2011.11.099). Food Chemistry, 134(3), 1591. https://doi.org/10.1016/j.foodchem.2012.03.125
Amid, B. T., & Mirhosseini, H. (2012b). Influence of different purification and drying methods on rheological properties and viscoelastic behaviour of durian seed gum. Carbohydrate Polymers, 90(1), 452–461.
https://doi.org/10.1016/j.carbpol.2012.05.065
BPS. (2019). Provinsi Kalimantan Barat dalam Angka. http://library1.nida.ac.th/termpaper6/sd/2554/19755.pdf
Bronikowska, J., Szliszka, E., Jaworska, D., Czuba, Z. P., & Krol, W. (2012). The coumarin psoralidin enhances anticancer effect of tumor necrosis factor-related apoptosis-inducing ligand (TRAIL). Molecules, 17(6), 6449–6464. https://doi.org/10.3390/molecules17066465
Cornelia, M., Siratantri, T., & Prawita, R. (2015). The Utilization of Extract Durian (Durio zibethinus L.) Seed Gum as an Emulsifier in Vegan Mayonnaise. Procedia Food Science, 3, 1–18. https://doi.org/10.1016/j.profoo.2015.01.001
Cornelia, M., Syarief, R., Effendi, H., & Nurtama, B. (2013). Pemanfaatan Pati Biji Durian (Durio zibethinus Murr.) dan Pati Sagu (Metroxylon sp.) Dalam Pembuatan Bioplastik. Jurnal Kimia Dan Kemasan, 35(1), 20. https://doi.org/10.24817/jkk.v35i1.1869
Dang, T.-N., & Nguyen, B. H. (2015). Study on Durian Processing Technology and Defleshing Machine. Asia Pacific Journal of Sustainable Agriculture, Food and Energy, 3(1), 12–16. http://journal.bakrie.ac.id/index.php/APJSAFE
Feng, J., Wang, Y., Yi, X., Yang, W., & He, X. (2016). Phenolics from durian exert pronounced NO inhibitory and antioxidant activities. Journal of Agricultural and Food Chemistry, 64(21), 4273–4279. https://doi.org/10.1021/acs.jafc.6b01580
Foo, K. Y., & Hameed, B. H. (2011). Transformation of durian biomass into a highly valuable end commodity: Trends and opportunities. Biomass and Bioenergy, 35(7), 2470–2478. https://doi.org/10.1016/j.biombioe.2011.04.004
Ghazali, K. A., Salleh, S. F., Riayatsyah, T. M. I., Aditiya, H. B., & Mahlia, T. M. I. (2016). The effect of dilute acid pre-treatment process in bioethanol production from durian (Durio zibethinus) seeds waste. IOP Conference Series: Earth and Environmental Science, 32(1). https://doi.org/10.1088/1755-1315/32/1/012058
Ho, L. H., & Bhat, R. (2015). Exploring the potential nutraceutical values of durian (Durio zibethinus L.) - An exotic tropical fruit. Food Chemistry, 168, 80–89. https://doi.org/10.1016/j.foodchem.2014.07.020
Liu, Y., Feng, S., Song, L., He, G., Chen, M., & Huang, D. (2013). Secondary metabolites in durian seeds: Oligomeric proanthocyanidins. Molecules, 18(11), 14172–14185. https://doi.org/10.3390/molecules181114172
Mirhosseini, H., Abdul Rashid, N. F., Tabatabaee Amid, B., Cheong, K. W., Kazemi, M., & Zulkurnain, M. (2015). Effect of partial replacement of corn flour with durian seed flour and pumpkin flour on cooking yield, texture properties, and sensory attributes of gluten free pasta. LWT - Food Science and Technology, 63(1), 184–190. https://doi.org/10.1016/j.lwt.2015.03.078
Rudiyansyah, Lambert, L. K., & Garson, M. J. (2010). Lignans and triterpenes from the bark of Durio carinatus and Durio oxleyanus. Journal of Natural Products, 73(10), 1649–1654. https://doi.org/10.1021/np100332v
Senu, Z. M., Husin, M., & Li, A. R. (2015). Icgsce 2014. Icgsce 2014, 123–130. https://doi.org/10.1007/978-981-287-505-1
Srianta, I., Hendrawan, B., Kusumawati, N., & Blanc, P. J. (2012). Study on durian seed as a new substrate for Angkak production. International Food Research Journal, 19(3), 941–945.
Downloads
Published
How to Cite
Issue
Section
Citation Check
License
Copyrights and Licenses
Please find the rights and licenses in Agro Bali: Agricultural Journal.
Agro Bali : Agricultural Journal provides immediate open access to its content on the principle that making research freely available to the public to supports a greater global exchange of knowledge.
By submitting the paper/manuscript, the author(s) agree with this policy. No specific document sign-off is required.
A. Right
- Submission of a manuscript implies that the submitted work has not been published before (except as part of a thesis or report, or abstract); that it is not under consideration for publication elsewhere; that its publication has been approved by all co-authors.
- The author(s) grant Agro Bali : Agricultural Journal the rights to the first publication of the works.
- The author(s) still hold the copyright of his/her/their work and retain publishing rights without restrictions such as (but not limited to) patent right, lecture, book and reproduce the article for own purposes.
B. License
- If and when the manuscript is accepted for publication in Agro Bali : Agricultural Journal, the author(s) grant the right of first publication to this journal with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
- Agro Bali : Agricultural Journal's spirit is to disseminate articles published are as free as possible. Under the CC BY SA 4.0 International License, Agro Bali : Agricultural Journal permits users to copy, distribute, display, and perform the works.
- Unless otherwise stated, the authors are public entities as soon as their articles got published.
This work is licensed under Creative Commons Attribution-ShareAlike 4.0 International License.
