Repository Universitas Pakuan

Detail Karya Ilmiah Dosen

Ade Heri Mulyati, Diana Widiastuti

Judul : Characterization of Durian Seed Flour (Durio zibhetinuss l.) and Estimation of its Self Life with Accelerated Self Life Testing (ASLT) Moisture Critical Method

Abstrak :
The content of starch in the seeds of durian is high enough so that they can be processed into flour which has a high economic value and becomes a potential product diversification of wheat flour. Durian seed flour has a yellowish white color, a smooth texture, a slightly acidic odor due to a 2day deposition process that will produce a sour aroma from separate mucus. Durian seed flour has 13.42% moisture, 4.44%, ash, 9.08% protein, 0.55% fat and 72.49% carbohydrate. Its microbiological characteristics include 6.4 x 103 colony/gram total plate count, 5.0 x 10 colony/gram mold, <3 APM/gram Eschericia coli, and <100 colony/gram Bacillus cereus. For shelf life testing, the moisture initial is 0.1213% and moisture critical is 0.1607% with slope isothermal moisture sorption curve of 0.255. From BET (Brunaurer-EnmetTeller) curve the moisture content which gives maximum shelf life is 2.80%. The shelf life of durian seed flour in LDPE plastic packaging is 134 days, in HDPE plastic packaging 230 days, and PP plastic packaging 536 days.

Tahun : 2018 Media Publikasi : Jurnal Internasional

Kategori : Jurnal No/Vol/Tahun : 6 / 1 / 2018

ISSN/ISBN : doi :10.1088/1742-6596/1095/1/012001

PTN/S : Universitas Pakuan Program Studi : KIMIA

Bibliography :
[1] Hutapea and Paulina 2010 Effect of Water Immersion flour Limestone On Seeds Quality Durian.
Faculty of Public Health, (Medan-USU).
[2] Magdalena and Kristiana 2010 Effect of Balance Flour Durian Pork Beans Against Physical and
acceptability Naget Andaliman Seasoning. Faculty of Animal Husbandry (Bandung – UNPAD).
[3] Mat Amin and Amiza 2009 Proximate composition and pasting properties of durian (Durio
zibethinus) seed flour. School of Food Science and Technology ( Malaysia – UTM).
[4] Prasetyaningrum, A and Moh Djaeni 2010 Aspects of Nutrition and Technoeconomy. Riptek, 4
(11) 37.
[5] Larasati and Sita Annisa 2013 Estimation of Shelf Life Flour Aloe Method of Critical Water
Content. Faculty of Agricultural Technology (Bogor – IPB).
[6] Floros J D and V Gnanasekharan 1993 Shelf life prediction of packaged foods: chemichal,
biological, physical, and nutritional aspects. G. Chlaralambous (London – Elsevier).
[7] Hariyadi P 2006 Handouts and Module Estimation and Determination of Shelf Life of Food
Products. SEAFAST Center (Bogor- IPB).
[8] Labuza, T P and MK Schmidl. 1985 Accelerated shelf life testing of foods. Food Technology.
[9] Belitz, H D, Grosch, W, and Schieberle,P. 2008. Food Chemistry 4th revised and extended ed.
(Munchen – Springer).
[10] Brown W E 1992 Plastic in Food Packaging. Marcel Dekker, Inc, New York.
[11] Adawiyah. 2006. Water Sorption Relation, Glass Transition Temperature, and Water Mobility As
Well As Its Influence On Product Stability In Food Models [dissertation] ( Bogor - IPB)
[12] Suyitno 1990 Packaging Materials. PAU Food and Nutrition (Yogyakarta.- UGM)
[13] Hasnaini 2012. Estimation of Shelf Life Crackers Rame 'Seaweed (Euchema cottoni L) Method
Using Accelerated Shelf Life Testing. Faculty of Food Science (Makassar- UNHAS).

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Detail Karya Ilmiah Dosen

Ade Heri Mulyati, Diana Widiastuti

Judul	:	Characterization of Durian Seed Flour (Durio zibhetinuss l.) and Estimation of its Self Life with Accelerated Self Life Testing (ASLT) Moisture Critical Method
Abstrak	:	The content of starch in the seeds of durian is high enough so that they can be processed into flour which has a high economic value and becomes a potential product diversification of wheat flour. Durian seed flour has a yellowish white color, a smooth texture, a slightly acidic odor due to a 2day deposition process that will produce a sour aroma from separate mucus. Durian seed flour has 13.42% moisture, 4.44%, ash, 9.08% protein, 0.55% fat and 72.49% carbohydrate. Its microbiological characteristics include 6.4 x 103 colony/gram total plate count, 5.0 x 10 colony/gram mold, <3 APM/gram Eschericia coli, and <100 colony/gram Bacillus cereus. For shelf life testing, the moisture initial is 0.1213% and moisture critical is 0.1607% with slope isothermal moisture sorption curve of 0.255. From BET (Brunaurer-EnmetTeller) curve the moisture content which gives maximum shelf life is 2.80%. The shelf life of durian seed flour in LDPE plastic packaging is 134 days, in HDPE plastic packaging 230 days, and PP plastic packaging 536 days.
Tahun	:	2018	Media Publikasi	:	Jurnal Internasional
Kategori	:	Jurnal	No/Vol/Tahun	:	6 / 1 / 2018
ISSN/ISBN	:	doi :10.1088/1742-6596/1095/1/012001
PTN/S	:	Universitas Pakuan	Program Studi	:	KIMIA
Bibliography	:	[1] Hutapea and Paulina 2010 Effect of Water Immersion flour Limestone On Seeds Quality Durian. Faculty of Public Health, (Medan-USU). [2] Magdalena and Kristiana 2010 Effect of Balance Flour Durian Pork Beans Against Physical and acceptability Naget Andaliman Seasoning. Faculty of Animal Husbandry (Bandung – UNPAD). [3] Mat Amin and Amiza 2009 Proximate composition and pasting properties of durian (Durio zibethinus) seed flour. School of Food Science and Technology ( Malaysia – UTM). [4] Prasetyaningrum, A and Moh Djaeni 2010 Aspects of Nutrition and Technoeconomy. Riptek, 4 (11) 37. [5] Larasati and Sita Annisa 2013 Estimation of Shelf Life Flour Aloe Method of Critical Water Content. Faculty of Agricultural Technology (Bogor – IPB). [6] Floros J D and V Gnanasekharan 1993 Shelf life prediction of packaged foods: chemichal, biological, physical, and nutritional aspects. G. Chlaralambous (London – Elsevier). [7] Hariyadi P 2006 Handouts and Module Estimation and Determination of Shelf Life of Food Products. SEAFAST Center (Bogor- IPB). [8] Labuza, T P and MK Schmidl. 1985 Accelerated shelf life testing of foods. Food Technology. [9] Belitz, H D, Grosch, W, and Schieberle,P. 2008. Food Chemistry 4th revised and extended ed. (Munchen – Springer). [10] Brown W E 1992 Plastic in Food Packaging. Marcel Dekker, Inc, New York. [11] Adawiyah. 2006. Water Sorption Relation, Glass Transition Temperature, and Water Mobility As Well As Its Influence On Product Stability In Food Models [dissertation] ( Bogor - IPB) [12] Suyitno 1990 Packaging Materials. PAU Food and Nutrition (Yogyakarta.- UGM) [13] Hasnaini 2012. Estimation of Shelf Life Crackers Rame 'Seaweed (Euchema cottoni L) Method Using Accelerated Shelf Life Testing. Faculty of Food Science (Makassar- UNHAS).
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