PEMANFAATAN TEPUNG BIJI DURIAN PADA PRODUK WINGKO BABAT

Abstract

The most commonly consumed part of durian is fruit meat that the percentage is only about 20-35%. The portion of seeds 5-15% has not been optimally used. Durian seed flour is potential as a nutrition source, for its 9.79% protein, 30% carbohydrates, 0.27% calcium, and 0.9% phosphorus contents. It also has high calcium and phosphorus for strengthening the bone structure and maintaining healthy and strong teeth. This study aims to analyze the use of durian seed flour as a substitute for Wingko Babat, a traditional Javanese snack by conducting the making process, product quality, and hedonic test analysis. About 91 respondents participated in the hedonic test to assess the quality attributes of aroma, texture, taste, and color of the product. The results showed that the distinguished composition of the durian seed flour significantly affects the product quality attributes. The use of durian seed flour can substitute the glutinous rice flour in Wingko Babat with 15 % of the maximum composition.