The Use of Durian Seed Waste and Reducing Wheat Flour in Biscuit-Making

Abstract

This research aims to utilize durian seed waste in the creation of flavored biscuits. The study was conducted at the Agricultural Product Processing and Management Laboratory, Faculty of Agriculture, Santo Thomas Catholic University, North Sumatra, Medan. It utilized a Completely Randomized Design (CRD) to determine the optimal levels of protein, water, ash, pH, and organoleptic characteristics using factorial methodology. The primary focus was on the proportion of durian seed flour mixed with wheat flour, labeled as factor K, with codes ranging from K0 (100% durian seed flour) to K5 (equal parts durian seed flour and wheat flour). Storage duration, classified into five treatment levels denoted as factor L, ranged from L0 (10 days) to L4 (50 days). Data analysis was conducted using analysis of variance, revealing that the blend of durian seed flour and wheat flour significantly impacted protein, water, ash, pH, and organoleptic value, but not fat content. Storage duration significantly affected protein, water, and organoleptic value, and had some effect on fat content, but not on pH. The interaction between flour composition and storage duration significantly affected pH, but not other measured variables. The most favorable biscuit quality was obtained with treatment K₁L_0.