English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

Durian is only consumed flesh of the fruit, while the seeds are discarded and not used. One alternative is that the durian seed is processed into flour and chips. Durian seeds processing into flour can increase the storage and usage. Durian seed flour can be used as a flour substitute in the manufacture of cakes and pastries (Department of Agriculture, 2012). Some studies say that every durian seeds contain about 27% amylose. Every 100 grams of durian seeds contains 51 grams of water, 46.2 grams carbohydrates, and 2.5 grams of protein and 0.2 grams of fat. The high carbohydrate content allows durian seeds used as a substitute source of carbohydrates in the form of flour. (Djaeni and Prasetyaningrum 2010) found out that durian seeds in protein, calcium, and phosphorus were higher than wheat flour. Therefore, durian seeds can be used as alternative to processed foods that can add information about nutrition in the community, and also to create a clean environment. (Suhaimi, Ratna and Siregar, 2016). Making flour durian seed can be produced as a substitute for wheat flour, so durian seeds processing is expected to become cookies can provide added value and increase farmers' income and contribute to the diversification of durian food.

Protein Fat, Carbohydrates and the Acceptance Level toward Durian Seed Flour Cookies