The use of durian seeds (Durio zibethinus Murr) as flour products from Tolitoli and Donggala Regencies

Abstract

Durian seeds (Durio zibethinus murr) have gotten less attention in the past. Therefore, it is necessary to treat them as culinary items like flour. The durian used in flour production was a local durian from Tolitoli and Donggala Regencies. This research method consisted of sample preparation, preparation of standard solutions, analysis of carbohydrates, fats, and proteins, and determination of the levels of Mn and Zn in durian seed flour. The results showed that the composition of durian seeds flour from the Tolitoli regency obtained was 59,2% for carbohydrates, 3,24% for lipids, 8,75% for proteins, 10,1 mg/kg for Mn, and 6,30 mg/kg of Zn. While durian seed flour from Donggala Regency obtained 41,76% of carbohydrates, 3,24% of lipids, 10,93% of protein, 7,1 mg/kg of Mn, and 1,22 mg/kg of Zn. According to these results and the National Standardization Agency of Indonesia, durian seed flour can be used as an alternative local food ingredient to fulfill the body's demands for carbohydrates, lipids, proteins, manganese, and zinc. Furthermore, durian seed flour, when processed as a food ingredient, can be used as a replacement for wheat flour.