Engineering Properties of Durian Seed Strach (Durio zibethinus Murr.) Resulted from Convection Oven Drying
DOI:
https://doi.org/10.23960/jtep-l.v14i3.991-998
Abstract View: 91
Abstract
Durian seed is part of the durian fruit that has many benefits but are often considered useless. Durian seeds have the potential to be developed for its use because it contains high starch. This study analyzes the physical characteristics of durian seed starch from convection oven drying. This study used a completely randomized design with two factorials: deposition time (24 and 48 h) and drying temperature (60, 70, and 80℃). Durian seed starch was processed by drying and crushing, then sieved with 100 mesh size. The data analysis used was a two-way ANOVA test followed by Duncan's. The results of ANOVA analysis of different drying temperatures affect the value of water content, yellowness (b), grain average (D), water absorption (DSA), and yield. At the same time, the length of deposition in the process of making starch affects the value of yield variables. The results of durian seed starch characterization resulted in the highest moisture content value of 6.26%; brightness value of 92.92; reddish value of 2.06; yellowish value of 2.24; water absorption value of 1.28 ml/g; and yield value of b16.03%.
Keywords: Convection oven, Drying, Durian seed, Starch.
Downloads
References
AOAC (Association of Officiating Analytical Chemists). (2005). Official Methods of Analysis. (18th ed.). AOAC Internasional, Maryland.
BSN (Badan Standardisasi Nasional). (2011). SNI 3451:2011 – Tapioka. Badan Standardisasi Nasional, Jakarta.
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), 20-29. https://doi.org/10.24817/jkk.v35i1. 1869
Fauziah, Y.N., & Hariono, B. (2022). Uji sifat fisika tepung batang buah naga menggunakan pengering tipe rak. JOFE: Journal of Food Engineering, 1(4), 151–159. https://doi.org/10.25047/jofe.v1i4.3424
Haryati, S., Rini. A.S., & Safitri, Y. (2017). Pemanfaatan biji durian sebagai bahan baku plastik biodegradable dengan plasticizer giserol dan bahan pengisi caco3. Jurnal Teknik Kimia, 23(1), 1–8.
Hunter, R.S. (1958). Photoelectric color difference meter. Journal of the Optical Society of America, 48(597), 985-995.
Jamaludin, J., & Andari, F. (2023). Analisis waktu dan suhu pengeringan chips terhadap mutu tepung gembili (Dioscorea esculenta L.). Jurnal Agroekoteknologi dan Agribisnis, 7(1), 70–83.
Kharisma, N. (2015). The effect of different rotational speed (rpm) disc mill toward the uniformity index of brown sugar. Jurnal Teknik Pertanian Lampung, 3(3), 223–232.
Kurniasari, E., Waluyo. S., & Sugianti, C. (2015). Mempelajari laju pengeringan dan sifat fisik mie kering berbahan campuran tepung terigu dan tepung tapioka. Jurnal Teknik Pertanian Lampung, 4(1), 1–8.
Kusumawati, D.D.,,Amanto B.S., & Muhammad, D.R.A. (2012). The influence of preliminary treatment and drying temperature due to physical chemical, and sensory properties of jackfruit seeds flour (Artocarpus heterophyllus). Jurnal Teknosains Pangan, 1(1), 41-48.
Liputo, S.A., Lasale, N.R., & Limonu, M. (2022). Karakteristik fisik dan kimia pati resisten pisang goroho (Musa acuminafe, Sp) pada berbagai suhu pengeringan. Jambura Journal of Food Technology (JJFT), 4(1), 64-77. http://dx.doi.org/10.37905/jjft.v4i1.11049
Pomeranz, Y., & Meloan, C.E. (1994). Food Analysis: Theory and Practice. Chapman and Hall, New York.
Purbasari, D., & Putri, R.R.E. (2021). Physical quality of red chili powder (Capsicum annum l.) result. Protech Biosystems Journal, 1(1), 25-37. https://doi.org/10.31764/protech.v1i1.5978
Rahman, M.T. (2021). Analisa sistem pengering padi otomatis berbasis sensor suhu DS18B20. Prosiding Seminar Nasional FORTEI7-4 2021 (SinarFe7-4), 4(1), 171–174. https://journal.fortei7.org/index.php/sinarFe7/article/view/46
Rieuwpassa, F.J., Santoso, J., & Trilaksani, W. (2013). Characterization of functional properties fish protein concentrate of skipjack roe (Katsuwonus pelamis). Jurnal Ilmu dan Teknologi Kelautan Tropis, 5(2), 299-309. https://doi.org/10.28930/jitkt.v5i2.7559
Rukmini, P., & Santosa, I. (2019). Pemanfaatan pati gembili (Dioscorea esculenta) menjadi glukosa dengan metode hidrolisis asam menggunakan katalis hcl. Konversi, 8(1), 49–58. https://dx.doi.org/10.20527/k.v8i1.6514
Sabella, A. (2019). Karakteristik bioplastik dari rumput laut (Eucheuma cottonii) dan pati singkong dengan penambahan pati dari limbah biji durian. Risenologi, 4(2), 80–89.
Simanjuntak, S., Nugroho, W.A. & Yulianingsih, R. (2014). Pengaruh suhu pengeringan dan konsentrasi natrium metabisulfit (Na2S2O5) terhadap sifat fisik-kimia tepung biji durian (Durio zibethinus). Jurnal Bioproses Komoditas Tropis, 2(2), 91–99.
Suarti, B., Fuadi, M., & Siregar, B.H. (2013). Pembuatan pati dari biji durian melalui penambahan natrium metabisulfit dan lama perendaman. Agrium: Jurnal Ilmu Pertanian, 18(1), 69-78.
Sudirman, N.A., Sukainah, A., & Yanto, S. (2018). Pengaruh pengeringan menggunakan room dryer terhadap kualitas tepung sagu. Jurnal Pendidikan Teknologi Pertanian, 4, S104-S112.
Sutarsi, S., Abadiyah, N., Lestari, N.P., Purbasari, D., & Taruna, I. (2024). Engineering characteristics of curcuma flour (Curcuma xanthorrhiza Roxb.) from convection drying. Jurnal Teknik Pertanian Lampung, 13(2), 525–535. http://dx.doi.org/10.23960/ jtep-l.v13i2.525-535
Traina, M.S., & Breene, W.M. (1994). Composition, functionality and some chemical and physical properties of eight commercial full-fat soy flour. Journal of Food Processing and Preservation, 18(3), 229-252. https://doi.org/10.1111/j.1745-4549.1994.tb00846.x
Wahyuni, R., Guswandi, G., & Rivai, H. (2014). Pengaruh cara pengeringan dengan oven, kering angin dan cahaya matahari langsung terhadap mutu simplisia herba sambiloto. Jurnal Farmasi Higea, 6(2), 126–133.
Zulhida, R., & Tambunan, H.S. (2013). Pemanfaatan biji alpukat (Persea americana Mill) sebagai bahan pembuat pati. Agrium: Jurnal Ilmu Pertanian, 18(2), 144-148.
Downloads
Published
How to Cite
Issue
Section
License
Authors who publish with this journal agree to the following terms:
Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution-ShareAlike 4.0 International Lice that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
Jurnal Teknik Pertanian Lampung
JTEPL is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
