The addition of nutmeg (Myristica fragrans) essential oil to intensify the aroma as a replacement of rum considering halal supply chain for cookies that use durian (Durio zibethinus) seeds waste-based flour to create sustainable advantages

Abstract The sources of aroma can be varied according to the food’s type and it is part of the ingredients that has an important role to increase people interest in certain foods. However, the most popular source of aroma is rum which is not halal for Muslim community. In this research, the researcher wanted to see the effect of adding essential oil from nutmeg seeds to the addition of the aroma of cookies made from durian seed flour to see the acceptance of customers of the product innovation using nutmeg essential oil to increase the aroma of cookies or food products that usually using rum or non-halal products and seeing the long-term impact that could possibly create sustainability advantages by occupying the waste of durian seed in to flour to substitute wheat flour. This study uses an organoleptic test. The science that uses the human senses to measure the texture, appearance, aroma, and taste of a food product is called sensory or organoleptic evaluation. Assessment of appearance, taste, and texture describes consumer acceptance of a product. The results show that consumers acceptance for this product innovation well so that the control prescription that can be given for this product innovation can be continued. The second experiment got the highest response compared to the first and third experiments.

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Hydrolysis of durian seed flour (Durio zibethinus) into glucose using acetic acid catalyst

Proceedings of the Seminar Nasional 1 Baristand Industri Padang - SNIIBIPD 2020 ◽

10.32698/gcs-sniibipd3445 ◽

2020 ◽

Author(s):

Erti Praputri ◽

Elmi Sundari ◽

S. Sofyan

Keyword(s):

Acetic Acid ◽

Acid Catalyst ◽

Seed Flour ◽

Durio Zibethinus ◽

Hydrolysis Of ◽

Durian Seed

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Pendugaan Umur Simpan Tepung Biji Durian (Durio Zibethinus) Dengan Menggunakan Persamaan Arrhenius

Rona Teknik Pertanian ◽

10.17969/rtp.v9i1.4409 ◽

2016 ◽

Vol 9 (1) ◽

pp. 74-88

Author(s):

Suhaimi Suhaimi ◽

Ratna Ratna ◽

Kiman Siregar

Keyword(s):

Shelf Life ◽

Arrhenius Equation ◽

Storage Temperature ◽

Sodium Metabisulfite ◽

Seed Flour ◽

Durio Zibethinus ◽

Temperature Factors ◽

Durian Seed

Abstrak. Suhu merupakan faktor yang berpengaruh terhadap perubahan mutu tepung biji durian. Oleh karena itu dalam menduga kecepatan penurunan mutu selama penyimpanan faktor suhu harus selalu diperhitungkan. Keadaan suhu penyimpanan tetap dari waktu ke waktu maka penurunan mutu cukup dengan menggunakan persamaan arrhenius. Tujuan Penelitian ini adalah mengetahui pengaruh larutan natrium metabisulfit (Na2S2O5) dan pengukusan terhadap warna tepung biji durian yang dihasilkan, dan menduga umur simpan tepung biji durian. Hasil penelitian ini menunjukkan bahwa umur simpan tepung biji durian pada suhu 30 0C tanpa perlakuan = 55,70 hari, perlakuan natrium = 61,05 hari, perlakuan pengukusan 10 menit = 53,21, perlakuan pengukusan 20 menit = 61,32 hari dan perlakuan pengukusan 30 menit = 44,07 hari. Pada suhu 35 0C tanpa perlakuan = 51,82 hari, natrium perlakuan = 53,83 hari, perlakuan pengukusan 10 menit = 48,96 hari, perlakuan pengukusan 20 menit = 63,18 hari dan perlakuan pengukusan 30 menit = 42,59 hari. Pada suhu 40 0C tanpa perlakuan = 50.50 hari, perlakuan natrium = 46.23 hari, perlakuan pengukusan 10 menit = 65,80 hari, perlakuan pengukusan 20 menit = 54,86 hari, dan perlakuan pengukusan 30 menit = 39,40 hari. Suhu 55 0C tanpa perlakuan = 19,83 hari, perlakuan natrium = 22,78 hari, perlakuan pengukusan 10 menit = 18,65 hari, perlakuan pengukusan 20 menit = 26,73 hari, dan perlakuan pengukusan 30 menit = 27,14 hari. Dari penelitian ini didapat lima model yaitu K = 291339554,8 e-6443(1/T),K = 114691,3 e-4025(1/T), K = 35596,4 e-3676(1/T), K = 23155,7 e-3570(1/T), K = 211,6 e-2016(1/T). Estimation Save Life Flour Seeds Durian (Durio zibethinus) Using Arrhenius Equation Abstract. Temperature is a factor affecting the change in the quality of durian seed flour. Therefore the suspect speed deterioration during storage temperature factors should be taken into account. State storage temperature fixed from time to time, the degradation simply by using the Arrhenius equation. The purpose of this study was to determine the effect of sodium metabisulfite (Na2S2O5) and steaming towards color durian seed flour produced, and suspect the shelf life of durian seed flour. The results of this study indicate that the shelf life of durian seed flour at 30 0C without treatment = 55.70 days, sodium treatment = 61.05 days, treatment steaming 10 minutes = 53.21, steaming treatment 20 minutes = 61.32 days and steaming treatment 30 minutes = 44.07 days. At a temperature of 35 0C without treatment = 51.82 days, sodium treatment = 53.83 days, treatment steaming 10 minutes = 48.96 days, treatment steaming 20 minutes = 63.18 days and steaming treatment 30 minutes = 42.59 days. At a temperature of 40 0C = 50,50 days without treatment, treatment of sodium = 46.23 days, treatment steaming 10 minutes = 65,80 days, treatment steaming 20 minutes = 54.86 days, and treatment of steaming 30 minutes = 39.40 days. Temperature 55 0C without treatment = 19.83 days, the treatment of sodium = 22.78 days, treatment steaming 10 minutes = 18.65 days, treatment steaming 20 minutes = 26.73 days, and treatment of steaming 30 minutes = 27.14 days. From this study, obtained five models, namely K = 291339554,8 e-6443(1/T), K = 114691.3 e-4025(1/T), K = 35596.4 e-3676(1/T), K = 23155.7 e-3570(1/T), K = 211.6 e-2016(1/T).

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Effect of sodium metabisulphite concentration and salt concentration on the physicochemical properties of durian seed flour (Durio zibethinus Murr)

IOP Conference Series Earth and Environmental Science ◽

10.1088/1755-1315/454/1/012107 ◽

2020 ◽

Vol 454 ◽

pp. 012107

Author(s):

A T Br Sembiring ◽

M Nurminah ◽

R J Nainggolan

Keyword(s):

Physicochemical Properties ◽

Salt Concentration ◽

Sodium Metabisulphite ◽

Seed Flour ◽

Durio Zibethinus ◽

Durian Seed

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Characterization of Dried Noodles From Local Durian (Durio zibethinus L.) Seed Flour

International Journal of Recent Technology and Engineering - 2 ◽

10.35940/ijrte.b1019.0782s719 ◽

2019 ◽

Vol 8 (2S7) ◽

pp. 90-93

Keyword(s):

Food Security ◽

Wheat Flour ◽

Food Products ◽

Raw Material ◽

National Standard ◽

Test Results ◽

Seed Flour ◽

Durio Zibethinus ◽

Durian Seed

Durian seed flour contains nutritional chemical compound for consumption, especially carbohydrate and minerals that can be used as a substitution of wheat flour in various food products. Food diversification was conducted by utilizing natural resources through various steps such as processing durian seed flour as wheat flour replacement that fulfills the requirements of SNI (Standard Nasional Indonesia/ Indonesia National Standard) of wheat flour. The aim of this study was to utilize durian seed flour as a substitute for wheat flour in the manufacture of dry noodles. As a result, the durian seed flour can be used as an alternative raw material in various high nutritional food products and can help support food security. The results showed that durian seed flour contains 10.78% water, 4.45% ash, 8.97% protein, 0.52% fat, and 75.28% carbohydrate. Dry noodles made from durian seed flour based on organoleptic test results from panelists contained 2.46% water, 1.51% ash, 8.86% protein, 35.80% fat, and 51.37% carbohydrate. In Conclusion that the durian seed flour characteristics fulfill the SNI requirement of wheat flour and can be used as raw material for various food products such as dry noodles.

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Crisis Phones - Suicide Prevention Versus Suggestion/Contagion Effects

Crisis ◽

10.1027/0227-5910/a000313 ◽

2015 ◽

Vol 36 (3) ◽

pp. 220-224 ◽

Cited By ~ 3

Author(s):

Steven Stack

Keyword(s):

Suicide Prevention ◽

Contagion Effects ◽

Long Term Impact

Abstract. Background: There has been no systematic work on the short- or long-term impact of the installation of crisis phones on suicides from bridges. The present study addresses this issue. Method: Data refer to 219 suicides from 1954 through 2013 on the Skyway Bridge in St. Petersburg, Florida. Six crisis phones with signs were installed in July 1999. Results: In the first decade after installation, the phones were used by 27 suicidal persons and credited with preventing 26 or 2.6 suicides a year. However, the net suicide count increased from 48 in the 13 years before installation of phones to 106 the following 13 years or by 4.5 additional suicides/year (t =3.512, p < .001). Conclusion: Although the phones prevented some suicides, there was a net increase after installation. The findings are interpreted with reference to suggestion/contagion effects including the emergence of a controversial bridge suicide blog.

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