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

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.

Biodegradable plastic modification from durian seed starch and shrimp chitosan with the addition of plasticiziers glycerol and polyglycerol using microwaves

Plastic waste takes up to 450 years to decompose. These problems can be overcome by creating other alternatives, one of which is by using biodegradable plastic. Biodegradable plastics are plastics made from natural polymers that are easily degraded by microorganisms. This study aims to examine the effect of the amount of plasticizer on the length of the degradation process and the effect of using microwaves on the length of time for molding biodegradable plastic. This biodegradable plastic is made by combining durian seed starch, shrimp chitosan and plasticizers in the form of glycerol and polyglycerol with volume variations of 1 mL, 2 mL, 3 mL, 4 mL, and 5 mL. This polymerization was carried out using a microwave with a power of 100 watts for 60 minutes. The resulting biodegradable plastics were characterized using the FTIR test, the Mechanical Properties test, the Absorbency test, and the Biodegradation test to determine the quality of the biodegradable plastic. The results of this study indicate the greatest tensile strength value is 1.9768 MPa, the largest elongation value is 21.2772%, the smallest water absorption is 45.40% for 5 minutes, and the largest degraded mass is 0.908 grams for 7 days. Based on this research, it can be concluded that the use of polyglycerol can accelerate the plastic degradation process. In addition, the use of microwaves can speed up the molding time of biodegradable plastics.

Physicochemical characteristics of muffin from composite flour (mocaf, breadfruit, jackfruit seeds, and durian seeds)

This study aims to determine the formulation of composite flour from mocaf, breadfruit flour, jackfruit seed flour, and durian seed flour in making good quality muffin. Making muffins with composite flour formulations (mocaf, breadfruit flour, jackfruit seed flour, and durian seed flour) (P): 50%:40%:5%:5%, 50%:30%:10%:10%, 50 %:20%:15%:15%, 50%:10%:20%:20%, 100% jackfruit seed flour, 100% durian seed flour 100% breadfruit flour, 100% mocaf, and 100% wheat flour. The resulting muffins were analyzed for specific volume, ash content, protein content, fat content, carbohydrate content, and crude fiber content. The final result of the study showed that the composite flour formulation (mocaf, breadfruit flour, jackfruit seed flour, and durian seed flour) (50%:30%:10%:10%) produced the good quality muffin by deGarmo method.

Pengaruh Penambahan Tepung Biji Durian pada Pembuatan Bioplastik

Plastic is a type of packaging that is often used in everyday life, however, in general, the plastic used is synthetic plastic which takes a very long time to decompose. Bioplastic is an environmentally friendly plastic film made from organic materials so that it can decompose naturally with the help of microorganisms. This study aims to determine the effects which have the potential as a supporting material in increasing bioplastic characteristics such as thickness, water absorption and biodegradation. The research method was to use experiment and analysis of varian. Durian seed flour is carried out through a process of sorting, washing, stripping, soaking, slicing, drying, packing and storing. Meanwhile, the method of making bioplastics is done by mixing tapioca flour, cornstarch, durian seed flour of adding various durian seed flour: 0, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10 grams, distilled water, acetic acid and glycerin. The analysis results obtained on the test of bioplastic characteristics, namely, thickness test ranging from 0.63 mm - 0.84 mm and water resistance test ranging from 71,43%-86,54% which water absorption test ranging from 13.46% - 28.57% and the biodegradability test ranging from 17.78% - 47 , 06%. Keywords: durian seeds, bioplastics, biodegradability, flour ABSTRAK Plastik adalah jenis pengemas yang sering dimanfaatkan dalam kehidupan sehari-hari, akan tetapi pada umumnya plastik yang digunakan merupakan plastik sintetik yang membutuhkan waktu yang sangat lama untuk terurai. Bioplastik merupakan film plastik yang ramah lingkungan yang terbuat dari bahan-bahan organik sehingga dapat terurai secara alami dengan bantuan mikroorganisme. Penelitian ini bertujuan untuk mengetahui pengaruh penambahan tepung biji durian yang berpotensi sebagai bahan penunjang dalam meningkatkan karakteristik bioplastik seperti ketebalan, ketahanan terhadap air dan biodegradasi. Metode penelitian adalah menggunakan eksperimen dan sidik ragam data. Tepung biji durian dilakukan melalui proses penyortiran, pencucian, pengupasan, perendaman, pengirisan, pengeringan, penepungan dan penyimpanan. Sedangkan untuk metode pembuatan bioplastik dilakukan dengan mencampurkan tepung tapioka, tepung maizena, tepung biji durian dengan variasi: 0, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10 gram, akuades, asam asetat dan gliserin. Hasil analisa yang didapat pada pengujian karakteristik bioplastik yaitu, uji ketebalan yang berkisar 0,63 mm – 0,84 mm, uji ketahanan terhadap air yang berkisar 71,43%-86,54% dengan penyerapan air berkisar 13,46 % - 28,57% dan uji biodegradibilitas yang berkisar 17,78% - 47,06%. Kata kunci: biji durian, bioplastik, biodegradibilitas, tepung.

Physicochemical and thermal properties of durian seed flour from three varieties of durian native of Sabah

This study was aimed at assessing the physicochemical and thermal properties of flour, acquired from the seeds of three native Sabah durian species. The three durian species concerned are the Dalit, Sukang and Pulu. Flour deriving from the seeds of the dalit (DDSF), sukang (DSSF) and pulu (DPSF) durian species, were put through a physicochemical, pasting and thermal characteristics assessment process. The protein content in flours, derived from the seeds of durian native to Sabah, demonstrated a high capacity for the absorption of both water (r = -0.855, p<0.01), and oil (r = 0.921, p<0.01). DPSF, which holds the most protein content at 6.92%, demonstrated the lowest water absorption capacity, and greatest oil absorption capacity (p<0.05). Moreover, DPSF was observed to have the lowest swelling power, solubility and peak viscosity (p<0.05). In terms of pasting temperature, no outstanding disparities were detected between the three durian seed flours (p>0.05), but they were considered to have high pasting temperatures. The lowest setback viscosity (p<0.05) displayed by DPSF, is an indication that the following gelatinization, will quickly dissolve. Additionally, the enthalpy ΔH of DPSF revealed as 0.29 J/g (p<0.05) is deemed significantly low. This undertaking delves into the physicochemical and thermal characteristics of durian seed flour, to its use as composite flour.

Fisikokimia, Mikrobiologi dan Organoleptik Sosis Daging Sapi dengan Penambahan Tepung Biji Durian (Durio zibethinus Murr)

Durian seeds are waste products from durian fruit that have not been utilized properly. Durian seedflour contain high starch as well as tapioca flour, therefore, durian seed flour can be combined withtapioca flour as a filler for sausage dough, in order to reduce production costs of sausage products. Theaim of this study was to analyze the physicochemical, microbiological and organoleptic properties of beefsausage with the addition of 0%, 25% and 50% durian seed flour from a maximum 30% of the flour usedin making sausages. The results of physical characteristics showed that the addition of durian seed flourhad a significant effect (P <0.05) on the cohesiveness of sausages and had no significant effect (P>0.05) onother physical characteristics of sausages. The microbiological assay showed that durian seed flour didnot affect the total plate count (TPC) of beef sausages. However, the total plate count of the sausages withthe addition of 25% durian seed flour still met the SNI (Indonesian National Standard) for sausages,instead of sausages with 50% durian seed flour addition. The results of chemical analysis showed that theaddition of durian seed flour had no affect on moisture content, ash content, fat content, protein content,and carbohydrate content of the sausages. The hedonic test values on the parameters of aroma, color,texture and general appearance also showed no significant effect (P> 0.05), except for taste parameters.The hedonic quality test value also showed that the addition of durian seed flour had no different effect(P> 0.05) on the parameters of aroma, color, texture, and general appearance, but had different effect (P<0.05) on the sausage taste. The addition of durian seed flour produced a distinctive taste which coverthe flavor of sausage.

MEDIA ALTERNATIF PERTUMBUHAN Staphylococcus aureus DARI BIJI DURIAN (Durio Zibethinus murr)

Media that is often used for bacterial growth is Nutrient agar. The high price incurred for the manufacture of instant media becomes a constraint so that innovation is needed that can reduce the cost of expenditure that is looking for alternative media from materials that are easily available. One of the natural ingredients that have a source of nutrients that can be used for bacterial growth of durian seeds that have a high carbohydrate content as a source of carbon. The objective of this research was to know the growth of Staphylococcus aureus bacteria on alternative medium of durian seed as substitution media of Nutrient agar. This research is laboratory experimental research, the sample used is durian seed with three concentrations of 200 g, 300 g, 400 g. The parameters observed were calculating total plate number and morphological form of Staphylococcus aureus bacteria growth. The results showed that the highest population on medium durian medium was the concentration of 200 g as much as 5.7 x 10-4 cfu and the lowest population at the concentration of 400 g was 3.5 x 10-3 cfu. While the population on the media Nutrient agar that is 7.7 x 10-6 cfu. Based on morphological observation of bacterial growth on durian seed medium, round shape, size 0.1 cm, white milk color, smooth surface, and convex elevation. The conclusion of this research is the growth of Staphylococcus aureus on alternative medium of durian seeds can be used as substitution media of Nutrient agar.

Durian seed an uncommon foreign body impaction: a case report

<p class="abstract">Durian is known as the king of fruits. Its seed is an uncommon foreign body impaction on the larynx. A 23-year-old male alleged that durian seed stuck in the throat while eating. He was having difficulty breathing with bouts of coughing. He had a failed Heimlich manoeuvre and rushed to emergency department and subsequently the seed expelled after bouts of violent coughing. Flexible nasopharyngolaryngoscopy was done and showed the arytenoids was swollen, erythematous laryngeal surface of the epiglottis, inflamed inner surface of right anterior and left true chords, ventricles and the false chords. Close observation with intravenous dexamethasone and intravenous antibiotic is paramount in managing the patient. Durian seed impaction on the larynx is rare. This case report showed the function of the larynx as the protective or the watch dog for any foreign body. The endoscopic findings highly suggestive the lodgement of the foreign body on the laryngeal inlet and the appropriate treatment is important in managing such cases.</p>