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

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

Ramadhani, Msy. Aulia - Personal Name;

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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.


Availability
Inventory Code Barcode Call Number Location Status
2507001243T165329T1653292025Central Library (Reference)Available but not for loan - Not for Loan
Detail Information
Series Title
-
Call Number
T1653292025
Publisher
Indralaya : Prodi Gizi, Fakultas Kesehatan Masyarakat Universitas Sriwijaya., 2025
Collation
xvii, 140 hlm.; ilus.; tab.; 29 cm.
Language
Indonesia
ISBN/ISSN
-
Classification
612.307
Content Type
Text
Media Type
-
Carrier Type
-
Edition
-
Subject(s)
ilmu gizi
Specific Detail Info
-
Statement of Responsibility
MI
Other version/related

No other version available

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