Skripsi

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

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Penilaian

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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.

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Availability

Inventory Code	Barcode	Call Number	Location	Status
2507001243	T165329	T1653292025	Central Library (Reference)	Available but not for loan - Not for Loan

Detail Information

Series Title

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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

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Classification

612.307

Content Type

Text

Media Type

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Carrier Type

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Edition

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Subject(s)

ilmu gizi

Specific Detail Info

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Statement of Responsibility

MI

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