Potential development the of flour from durian peel

Abstract

Suitable durian rind flour production (durian rind flour-DRF) was three strain different durian rind were used include Chanee (CN), Monthong (MT) and Kan Yao (KY). Three methods of durian rind were used. 1 (TD-Tray Dry), 2 (SD-Stream Dry) and 3 (BD-Boil Dry). Chanee, Monthong and Kan Yao Durian rind after drying and powdered process was found drying method 2 (SD-Stream Dry) to the highest yield of durian rind, Kan Yao the second and the lowest durian rind is Monthong. The total weigh, strain and shelf life of durian was affect to durian rind powder volume. Kan Yao is high volume of the white rind, the second is Chanee and Monthong is lowest in white rind. The most total weigh of durian was affect to white durian rind in the other hand durian low total weigh was affect to white durian rind to the durian rind powder. Crude fiber is the mainly of chemical compositions of the three strain different durian rind. Cellulose and lignin as non-soluble dietary fiber. The soluble fiber found in durian rind is pectin. The quality of durian rind powder in Method 2 gave the lightest color, followed by Method 3 for Method 1 to give the darkness color. Acidity of durian peel and durian rind powder acidic. The viscosity of durian rind is derived from pectin-a polysaccharide compound. For the communication of technology, the potential development of durian rind flour powder at the Faculty of Home Economics Technology, the participants were most satisfied in all aspects. Preparation of durian peel powder in all 3 ways, there are parts that can not be powdered. In the next study. It is recommended to study the method to obtain powdered durian that cannot be powdered.