Thesis

The Evaluation of the Functional Properties of Durian Seed Starch

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This study focused on evaluating the functional properties and proximate
composition of uncooked (UC) and precooked (PC) durian seed starch (DSS). There is,
however, a lack of research on the functional properties of treated durian seeds. The study
involved sorting and processing durian seeds into UC and PC flour, followed by starch
extraction using the alkali-steeping method. Multiple rounds of extraction were performed
to ensure reliable results. Analyses on the assessment of water activity, color, functional
properties, total starch and amylose content, and proximate composition were carried out.
The results indicate no statistically significant difference (p>0.05) between UC-DSS and
PC-DSS, except for extraction yield, where UC-DSS (59.02±7.36%) exhibits a higher value
than PC-DSS (44.05±11.61%). Both UC-DSS and PC-DSS showed significant differences
(p0.05).
These findings indicate that precooking durian seeds did not enhance the yield or functional
properties of the starch.

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Availability

Detail Information

Series Title

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Call Number

FS 23-002

Publisher

i3L, Jakarta : i3L, Jakarta., 2023

Collation

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Language

English

ISBN/ISSN

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Classification

FS 23-002

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Proximate composition
Durian seed starch
pre-cooking
starch extraction
functional properties
alkaline steeping method

Specific Detail Info

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Statement of Responsibility

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Other version/related

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