PENGARUH SUHU DAN LAMA WAKTU PENGERINGAN TERHADAP KANDUNGAN GIZI DAN LIGNOSELULOSA TEPUNG KULIT DURIAN (Durio zibethinus Murray)

RAMADHANI, MSY. AULIA and Rahmiwati, Anita (2025) PENGARUH SUHU DAN LAMA WAKTU PENGERINGAN TERHADAP KANDUNGAN GIZI DAN LIGNOSELULOSA TEPUNG KULIT DURIAN (Durio zibethinus Murray). Undergraduate thesis, Sriwijaya University.

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Abstract

Durian (Durio zibethinus Murray) is a tropical fruit with high economic value, yet most of its rind becomes unutilized waste. The durian rind contains lignocellulose, which is rich in fiber, such as cellulose, hemicellulose, and lignin, making it a potential raw material for high-fiber flour. This study aims to evaluate the effect of drying temperature and duration on the nutritional content (carbohydrates, protein, fat, moisture, and ash) and lignocellulose components (cellulose, hemicellulose, and lignin) in durian rind flour. A laboratory experimental design with a Randomized Block Design (RBD) method was applied, consisting of three treatments: P1 (60°C for 10 hours), P2 (70°C for 8 hours), and P3 (80°C for 6 hours). The results showed that P2 yielded the best outcomes, with carbohydrate content of 66.69%, protein 10.85%, fat 0.76%, moisture 17.24%, ash 4.45%, cellulose 35.20%, hemicellulose 15.64%, and lignin 10.90%. The study concludes that drying temperature and duration significantly influence the nutritional and lignocellulose content of durian rind flour. To improve the quality of durian rind flour, it is recommended to use a disk mill for finer texture and better color. Controlling the washing and slicing duration is essential to minimize oxidation, while applying the freeze-drying method and cold water soaking to maintain color quality, as well as storing the flour in airtight packaging to preserve quality and extend shelf life.

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	Kulit Durian, Suhu Pengeringan, Waktu Pengeringan, Lignoselulosa, Kandungan Gizi
Subjects:	R Medicine > RA Public aspects of medicine > RA601-602 Food and food supply in relation to public health
Divisions:	10-Faculty of Public Health > 13211-Nutrition Science (S1)
Depositing User:	Msy Aulia Ramadhani
Date Deposited:	17 Jan 2025 03:41
Last Modified:	17 Jan 2025 07:29
URI:	http://repository.unsri.ac.id/id/eprint/165329

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