Use of Crude Extract Water-Soluble Polysaccharides of Durian (Durio Zibethinus Murr) Seeds As Stabilizer For Pineapple Juice Production
Use of Crude Extract Water-Soluble Polysaccharides of Durian (Durio Zibethinus Murr) Seeds As Stabilizer For Pineapple Juice Production
Use of Crude Extract Water-Soluble Polysaccharides of Durian (Durio Zibethinus Murr) Seeds As Stabilizer For Pineapple Juice Production
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ScienceDirect
Agriculture and Agricultural Science Procedia 9 (2016) 440 – 449
Abstract
The purpose of this study was to know the effect of crude extract durian seeds using on pineapple juice during storage and to
know the appropriated concentration of crude extract of durian seed to product the pineapple juice with good properties and high
preferrence. The research was done in two steps. The first step was extraction of processing crude extract water-solube
polysaccharide of durian seed. The second step was application of crude extract water-solube polysaccharide of durian seed on
pineapple juice. The experimental design used completely randomized design two factors of nested pattern (Nested Design). The
first factor was concentration of crude extracts (0; 0.05; 0.10; 0.15 and 0.20 %) and the second factor was storage time at room
temperature (0, 1, 2 and 3 week). The best concentration of crude extract water soluble polysaccharides of durian seeds to
product the pineapple juice was 0.10%. The pineapple juice had 0,10% by 54,67 mp of viscosity; 0,00 of 0Brix stability; pH 5.01;
Hue value by 76.173 (Yellow Red); Chroma 19.80; and the sensory properties were preference of color, aroma, taste, stability,
and overall were 3.56; 3.40; 3.56; 3.60; and 3.84 (like to very like) respectively.
© 2016 The Authors. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license
© 2015 The Authors. Published by Elsevier B.V.
(http://creativecommons.org/licenses/by-nc-nd/4.0/).
Peer-reviewunder
Peer-review under responsibility
responsibility of
of the
the organizing
organizing committee
committee of
of IC-FANRes
IC-FANRes 2015
2015.
Keyword : Crude extract water soluble polysaccharides, durian seed, pineapple juice,
*
* Corresponding author.
E-mail: linaftp@yahoo.com
2210-7843 © 2016 The Authors. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license
(http://creativecommons.org/licenses/by-nc-nd/4.0/).
Peer-review under responsibility of the organizing committee of IC-FANRes 2015
doi:10.1016/j.aaspro.2016.02.161
Herlina et al. / Agriculture and Agricultural Science Procedia 9 (2016) 440 – 449 441
1. Introduction
Durian (Durio zibethinus Murr.) Is one kind of tropical fruit that is very popular in Indonesia. Generally only
used on the fruit, bark and seeds discarded, causing the waste is high enough (Rukmana, 1996). Total weight of the
fruit durian consists of three parts: the first part of the fruit flesh around 20-35%; The second seed about 5-15%; and
the rest of the weight of the skin, which reached 60-75% of the total weight of the fruit (Fortunately, 2008). Durian
seeds contain a lot of mucus that is odorless and tasteless and soluble in hot or cold water. The main component of
mucus is phosphatides, proteins, carbohydrates and water. Mucus in the seeds of durian is a water-soluble
polysaccharide (WSP) which has the properties are soluble in polar solvents so that the extraction of WSP can be
done using water or distilled water as a solvent extraction (Amien et al., 2007; Evans, 2013).
Crude extract WSP from durian seeds were extracted using water that is precipitated with ethanol. Crude extract
WSP from durian seeds contain L-rhamnosa, glucose, D-galactose in the ratio 3: 9: 1 and PLA fresh durian seeds do
not contain galaktomanan (Amien et al., 2007). Crude extract WSP from durian seeds contains carbohydrates,
protein in the form of hydrocolloids that can be used as an emulsion stabilizer (Dicki, 2013). WSP is a water-soluble
dietary fiber is defined as components in plants that are not degraded enzymatically into sub-sub unit so that the unit
can not be absorbed by the stomach and small intestine (Trowel, 1976). The content of crude extract WSP from
durian seeds has the potential to be used as an alternative source of food additives in the food industry in order to
achieve the expected quality in terms of viscosity, stability, texture, and appearance (Anggraeni, 2013).
Pineapple (Ananas comosus (L.) Merr) is the fruit of plants such as shrubs are widely cultivated in tropical and
subtropical areas with yellow flesh (Jilani, 2013). Pineapple production in Indonesia increased from 2010 through
2013 is 1,406,445 tons, 1,540,262 tons, 1,781,899 tons and 1,837,159 tons (Central Bureau of Statistics, 2013).
Pineapple fruit has a sweet taste to slightly sour refreshing. The economic value lies in his pineapple plants. Besides
pineapple is consumed as fresh fruit, can also be processed into a wide variety of processed foods and beverages.
Fresh pineapple fruit can not be stored longer, because it has a high water content of 90% and ± 7 days shelf life at a
temperature 21,11oC. Pineapple fruit damage can be caused by physiological factors, physical, khemis, and
microbiological that can lead to decreased quality of pineapple fruit so that the necessary diversification of
processed pineapple products in order to provide added value pineapple. One alternative is to diversify pineapple
with pineapple processing into juice, pineapple juice nature that is both stable and does not undergo precipitation.
To maintain the stability of the juice necessary to add a stabilizer. One stabilizer that can be used to stabilize the
pineapple juice is a crude extract WSP from durian seeds.
The research was done in 2 stages. First step is the manufacture of crude extract WSP from durian seeds. The
second stage is the stage of primary research, namely the use of crude extract WSP from durian seeds in the
manufacture of pineapple juice.
Durian seeds are washed and peeled to clean. Seeds that have been clean destroyed using a blender with distilled
solvent is added to the comparison between materials with a solvent that is 1: 2 to become Slurry. Then do the
filtering process using a filter cloth. The filtrate obtained was centrifuged using a centrifuge at a speed of 4500 rpm
for 20 minutes. Of the process is obtained precipitate and supernatant were then separated. Once that is done the
coagulation process supernatant using 97% ethanol with the ratio between the supernatant and ethanol by (1: 4) and
allowed to stand for 30 minutes so that the resulting crude extracts WSP from durian seeds moist. Crude extract
WSP from durian seeds wet then dried using an oven with a temperature of 50oC for 24 hours. Then do the milling
and sieving to a size of 40 mesh, to obtain a crude extract WSP from durian seeds of dried.
442 Herlina et al. / Agriculture and Agricultural Science Procedia 9 (2016) 440 – 449
Pineapple is old and well peeled, cleaned up (removal of the eye and the heart), and washed with clean water,
then do the cutting. Then blanching using blanching steam at a temperature of 70-75°C for 10 minutes, then carried
out the destruction of the flesh of the fruit in a blender with the ratio of ingredients: water is 1: 4. Then filtered and
added sugar in the ratio of sugar: the material is 1: 5. The addition of crude extract PLA durian seeds as much as
0%, 0.05%, 0.10%, 0.15% and 0.20%. Followed by heating at a temperature of 80-85°C for 15 minutes
accompanied by stirring gently to dissolve the sugar and WSP. Furthermore, the packaging in bottles using 140 ml
volume, then carried exhausting at a temperature of 70-75°C, bottle closure and pasteurisation at a temperature of
70-80°C for 30 minutes. Do storage for 21 days and made weekly observation.
The design study used was a randomized block design nested (Nested Desaign) with two factors, namely the
concentration of crude extract WSP from durian seeds and storage time. Crude extract WSP from durian seeds
concentration used is P0 (0%), P1 (0.05%), P2 (0.10%), P3 (0.15%) and P4 (0.20%). Storage for 3 weeks old were 0
weeks, 1 week, 2 weeks and 3 weeks. Outcome data were analyzed using analysis of variance, if there is a
noticeable difference done by LSD (Least Significant Difference). The data were presented in tabular form, and to
facilitate the interpretation of the data graphed. Parameter Observation The parameters observed in this study
include: Viscosity (AOAC, 1995), Stability (Mulyono, 1997), pH (Apriyanto, 1989), Hue and Croma (Hutching,
1999) and Organoleptic Test (Mabesa, 1986)
3.1. Viscosity
Viscosity indicates the level of viscosity of a product. The higher the viscosity of the product, the more viscous
the product. Based on the analysis of variance with test level α of 5% is known that the use of the crude extract WSP
from durian seeds very significant effect on the viscosity of pineapple juice on all treatments during storage.
Viscosity pineapple juice for 3 weeks of storage ranged from 35.13 to 94.76 mp can be seen in Fig. 1.
Figure. 1. Viscosity value pineapple juice for 3 weeks at various concentrations of crude extract WSP from durian seeds.
Fig. 1 shows that the higher the concentration of the crude extract WSP from durian seeds viscosity increasing
pineapple juice. This is presumably because when the crude extract WSP from durian seeds is dissolved in water
and heated to form a gel. Crude extract from durian seeds contain pectin and protein which may result in the
formation of gel (Dicki, 2013). Gelation occurs because water-soluble polysaccharide molecules undergo long
brown motion, the molecules collide or intersect each other, and interact via the bond between molecules (Evans,
2013). Increased viscosity due to stabilizing crude extract WSP from durian seeds more then the gel formed will be
more and more and lead to increased viscosity.
Herlina et al. / Agriculture and Agricultural Science Procedia 9 (2016) 440 – 449 443
During storage the viscosity of pineapple juice a low of at P0 (without the addition of crude extract WSP from
durian seeds) at week 3 that 0.3156 mp, while the highest viscosity at P4 (0.20%) at week 0, ie 1.6072 mp, crude
extract WSP from durian seeds are able to maintain viscosity during storage pineapple juice 3 weeks. In the
treatment of the addition of crude extract WSP from durian seeds viscosity decreases during storage as resulting
from the ability of microbial fermentation results in degrading the content of crude extract WSP from durian seeds
are pectin and proteins into simpler compounds that pineapple juice becomes thinner and its viscosity decreases
(Pratama, 2009).
3.2. Stability
Pineapple juice stability is measured by the difference between total solid bottom and top. The smaller the
difference between the total solids then the juice is more stable. Based on the analysis of variance with test level α of
5% is known that the use of the crude extract WSP from durian seeds in treatment P0 (control) and P4 (0.20%) very
significant effect on the stability of pineapple juice during storage, while in treatment P1 (0.05 %), P2 (0.10%), and
P3 (0.15%) effect no significant effect on the stability of pineapple juice during storage. The stability of pineapple
juice with the addition of crude extract PLA durian seeds at various concentrations with storage for 3 weeks ranged
from 0.00 to 0.633 oBrix, can be seen in Fig. 2.
Figure 2. Value stability pineapple juice for 3 weeks at various concentrations of crude extract WSP from durian seeds
Figure 2 shows that the addition of crude extract WSP from durian seeds in treatment P1 (0.05%) to P4 (0.20%)
can improve the stability of pineapple juice. While on treatment P0 (control) have low stability. It is caused by a
crude extract WSP from durian seeds can increase the viscosity of pineapple juice pineapple juice so that stability
increases because the particles that are in pineapple juice is difficult to settle. According to Stokes law that the
velocity of a particle is inversely proportional to viscosity, so that the greater the viscosity of a fluid, the more
difficult a fluid flow and the harder an object moves in the fluid (Tipler, 1998).
Crude extract WSP from durian seeds is a carbohydrate component that can form three-dimensional gel network
is strong, thus making the water trapped in it and make the pineapple juice to be stable. During storage pineapple
juice shows that the control treatments as well as treatments additional crude extract WSP from durian seeds
decreased stability. This is presumably due to the compactness of a three-dimensional gel network crude extract
WSP from durian seeds decreased, so that the particles are trapped pineapple juice in a three-dimensional network of
crude extract WSP from durian seeds out and resulted in the stability of pineapple juice decreases.
The influence of the storage time on stability of pineapple juice at week 0 showed significantly affect pineapple
juice, but in week 1 to 3 shows a very significant effect on pineapple juice. That is because the crude extract WSP
from durian seeds is able to increase the stability of pineapple juice, but as long as the storage stability of pineapple
juice decreased.
444 Herlina et al. / Agriculture and Agricultural Science Procedia 9 (2016) 440 – 449
3.3. pH value
Measurement of pH value is one of the parameters to determine changes in the level of acidity of a product
(Winarno & Wirakartakusumah, 1974). Juice product that has a high acidity level (pH 4.5-5) can be pasteurized at a
temperature between 160-165°F or 71,1-73,9°C (Cruess, 1971). Based on the analysis of variance with test level α
of 5% is known that the use of the crude extract WSP from durian seeds in treatment P0 (control) very significant
effect on the pH of pineapple juice during storage and the treatment of P1, P2, P3, and P4. Effect no significant
effect on pH sari pineapple fruit during storage. pH on addition of crude extract WSP from durian seeds applications
durian seeds in the manufacture of pineapple juice with storage for 3 weeks ranged from 4.09 to 5.14 can be seen in
Fig. 3.
Figure 3. pH pineapple juice for 3 weeks at various concentrations of crude extract WSP from durian seeds
Fig. 3 is known that the pH value of pineapple juice is getting increased in line with the addition of crude extract
concentration crude extract WSP from durian seeds. Compared with controls pineapple juice with the addition of
crude extract WSP from durian seeds have higher pH values, it is because the crude extract WSP from durian seeds
has a pH of 7, which if added to the pineapple juice has a higher pH value. pineapple juice pH decreases with the
length of storage. This is presumably due to a decline in the connective power between the stabilizer and fruit juice
due to the carboxyl group attached to the solution of fruit juice will decrease during storage. PH decrease is also due
to the presence of pectin compounds which split into galacturonic acid which is derived from galactose (Winarno,
2004).
The influence of the storage time of the pH pineapple juice at weeks 0 indicates highly significant effect on
pineapple juice, and at week 3 showed significantly affect pineapple juice, and at weeks 1 and 2 showed no real
effect on pineapple juice. That is because the crude extract WSP from duran seeds able to increase the pH value of
pineapple juice, but during storage of pineapple juice pH decreased.
Color is one of the most important components for a food product. Color is also often associated as a factor that
describes the level of freshness, ripeness, purchasing power, and the safety of a product (Dewayani et al., 2002).
Based on the analysis of variance with test level α of 5% is known that the use of the crude extract WSP from durian
seeds are not real effect on the value of Hue pineapple juice on all treatments during storage. Hue value in the
addition of crude extract WSP from durian seeds applications in the manufacture of pineapple juice with storage for
3 weeks ranged from 76.13 to 76.38 which are in color Yellow Red (YR). The more the addition of crude extract
WSP from durian seeds then angle the higher the color obtained which leads to a brownish yellow color. This is
presumably because the crude extract WSP from durian seeds can serve as protection during the heating process
(Thermoprotecting), so the color of the juice is not damaged. While the cause of the color of pineapple juice
brownish due to the components of carbohydrate and ptotein that can cause browning reaction (Maillard reaction).
During storage shows that the value of Hue from pineapple juice decreases. This is because during storage
carotenoid pigment is affected by low pH conditions so that the carotenoid pigments decreases and causes the color
to fade pineapple juice (Meiliana, 2014).
Herlina et al. / Agriculture and Agricultural Science Procedia 9 (2016) 440 – 449 445
Based on the analysis of variance with test level α of 5% is known that the treatment P0 (control) significantly
affect color intensity values (Croma) pineapple juice and the use of the crude extract WSP from durian seeds in
treatment P1 (0.05%), P2 (0, 10%), P3 (0.15%) and P4 (0.20%) did not affect significantly affect color intensity
values (Croma) pineapple juice. Color intensity (Croma) pineapple juice with storage for 3 weeks ranged from 19.53
to 19.82 can be seen in Fig. 4.
Figure 4. Intensity of Color (Chroma) pineapple juice for 3 weeks at various concentrations of crude extract WSP from durian seeds
Fig. 4. Intensity of Color (Chroma) pineapple juice for 3 weeks at various concentrations of crude extract from
durian seeds Based on Fig.4 compared to control pineapple juice were added to the crude extract WSP from durian
seeds tend to have color intensity is high and shows the more the addition of crude extract WSP from durian seed
then higher color intensity. At P4 treatment (0.20%) is pineapple juice which has the best color intensity values.
This is presumably because the crude extract WSP from durian seeds were added to pineapple juice can serve as
protection during the heating process, causing the color of pineapple juice has a high color intensity. Stability in
pineapple juice also influences the intensity of color, where the more stable pineapple juice has a high color
intensity as well.
4. Nature Appearance
4.1. Color
Based on the analysis of variance to test 5% α is known that the use of the crude extract WSP from durian seeds
are not real effect on the favorite color of pineapple juice. A value of the color of pineapple juice with the addition
of crude extract WSP from durian seeds can be seen in Fig. 5.
Figure 5. Color Value on pineapple juice with the addition of WSP treatment at various concentrations. Description: Data followed by the same
letter show no significant at 5%
Fig. 5 can be seen that the value of the color preferences to the highest pineapple juice pineapple juice with the
addition of crude extract WSP from durian seeds of 0.10% (P2) and the lowest by the addition of crude extract WSP
from durian seeds 0,20% (P4). So that the color of fruit juices preferably has a value of 76.15 Hue being that which
has the corner leads to a yellow color and the intensity of the colors that are namely 19.80.
446 Herlina et al. / Agriculture and Agricultural Science Procedia 9 (2016) 440 – 449
4.2. Aroma
Based on the analysis of variance to test 5% α is known that the use of the crude extract WSP from durian seeds
are not real effect on the aroma of pineapple juice. A value aroma pineapple juice with the addition of crude extract
WSP from durian seeds can be seen in Fig. 6.
Figure 6. Aroma value on pineapple juice with the addition of WSP treatment at various concentrations. Description: Data followed by the same
letter show no significant at 5%
Fig. 6 can be determined based on the value of A scent of pineapple juice between 3.12 to 3.44 (rather like to
like). A value of the highest aroma pineapple juice with the addition of crude extract WSP from durian seeds in
treatment P1 (0.05%) and the lowest by the addition of crude extract WSP from durian seeds in treatment P0
(control).
4.3. Stability
Based on the analysis of variance to test 5% α is known that the use of the crude extract WSP from durian seeds
significantly affect the stability of pineapple juice. A value stability of pineapple juice with the addition of crude
extract WSP from durian seeds can be seen in Fig. 7.
Figure 7. stability value on pineapple juice with the addition of WSP treatment at various concentrations. Description: Data followed by the same
letter show no significant at 5%
Fig.7 can be seen that the value of stability A pineapple juice between 2.68 to 3.60 (do not like to rather like it).
A value of the highest stability of pineapple juice with the addition of crude extract from durian seeds in treatment
P2 (0.10%) and the lowest by the addition of crude extract WSP from durian seeds in treatment P4 (0.20%). This is
presumably due to the stability of pineapple juice in treatment P2 (0.10%) showed stable appearance so favored,
while in treatment P4 seen the deposition so that the appearance of pineapple juice look ugly so unpopular.
Herlina et al. / Agriculture and Agricultural Science Procedia 9 (2016) 440 – 449 447
4.4. Flavor
Based on the analysis of variance to test 5% α is known that the use of the crude extract WSP from durian seeds
are not real effect on the taste of pineapple juice. Value A sense of pineapple juice with the addition of crude extract
WSP from durian seeds can be seen in Fig.8.
Figure 8. Flavor value on pineapple juice with the addition of WSP treatment at various concentrations. Description: Data followed by the same
letter show no significant at 5%.
Based on Fig.8 can be seen that the value of flavor of pineapple juice between 3.16 to 3.68 (rather like to like). A
value of the highest sense of pineapple juice with the addition of crude extract WSP from durian seeds in treatment
P1 (0.05%) and the lowest by the addition of crude extract WSP from durian seeds in treatment P4 (0.20%). It is
suspected pineapple juice preferably one that has a slightly sour taste because of the higher addition of crude extract
WSP from durian seeds have a high pH value or flavor that is not too acidic.
4.5. Overall
Based on the analysis of variance to test 5% α is known that the use of the crude extract WSP from durian seeds
significantly affect the overall favorite pineapple juice. Overall value on pineapple juice with the addition of crude
extract WSP from durian seeds can be seen in Fig. 9.
Figure 9. Overall value in pineapple juice with the addition of WSP treatment at various concentrations. Description: Data followed by the same
letter show no significant at 5%
Fig. 9 can be seen that the overall value on pineapple juice between 3.12 to 3.84 (rather like to like). Overal value
of the highest overall pineapple juice with the addition of crude extract WSP from durian seeds in treatment P2
(0.10%) and the lowest by the addition of crude extract WSP from durian seeds in treatment P4 (0.20%). So the
overall favorite of the pineapple juice is determined by the stability and color preferences.
Acknowledgements
This research was supported by Grant (STRANAS) from Directorate General Higher Education (DIKTI)
Kemendiknas of Republic Indonesia.
448 Herlina et al. / Agriculture and Agricultural Science Procedia 9 (2016) 440 – 449
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