Indonesia Conference Directory

The emerging science technology to develop underutilized by-product nowadays is necessary to be enhanced. Since in association with the increasing productivity of tropical fruit around Southeast Asia, such as durian. Valuable nutrition content of the durian by-product, especially on its seed, has been reported. It also has potential to be processed into flour and utilized in food application. Wheat flour substitution with durian seed flour (DSF) in dry choux pastry as nutritional value-added food application is investigated in this study. Formula experiment, organoleptic properties and nutritional value also examined. Product criteria was assessed in 5 scales for each organoleptic properties namely shape, color, crispiness, odor, and taste. Laboratory test were carried out to obtain nutrition value namely carbohydrates, proteins, fats and fiber. The result were: 1) DSF was indicated to be edible and can be incorporated as much 4% in dry choux pastry formula; 2) the organoleptic quality was assessed as good to very good and 3) the nutrition content as obtained were carbohydrate (76.35%), protein (7.80%), fat (9.88%) and fiber (2.05%). Result in this study suggested on establishment of sustainable durian seed segregation and widely utilized into feasible consumed nutritious and healthy product.