CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT PROCESSING OF DURIAN SEED-BASED CHIPS AS FOOD WASTE OPTIMALITATION

RAINE, NICHOLAS (2025) CULINARY INNOVATION AND NEW PRODUCT DEVELOPMENT REPORT PROCESSING OF DURIAN SEED-BASED CHIPS AS FOOD WASTE OPTIMALITATION. Diploma thesis, OTTIMMO INTERNATIONAL.

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Abstract

Durian seed chips were created as a functional food innovation to minimize durian seed waste in Southeast Asia and promote circular economy practices. The production method included boiling the seeds to decrease antinutritional elements, cutting them into thin slices (1 mm), frying at temperatures between 150–160°C, and adding chicken powder, garlic powder, and onion powder for flavor. Sensory assessment indicated a ""Very Good"" acceptance rating of 207/250. Every 50-gram portion has around 278 kcal, 17.5 g of fat, 35.6 g of carbohydrates, 10.1 g of fiber, and 7.7 g of protein. The item is enclosed in plastick pouch bags and has a shelf life of one month when stored in cool, dry conditions (20–25°C). Durian seed chips have a production cost of selling price of Rp15,000, making them both economical and lucrative. This sustainable and nutrient-packed snack shows significant commercial promise, especially in areas where durian is cultivated. Keywords: Durian seed, food waste, chips

Item Type: Thesis (Diploma)
Contributors:
ContributionContributorsEmail
Thesis advisorSARI, S.T., M.Sc., NOVI INDAH PERMATAUNSPECIFIED
ReviewerADHIANATA, S.TP., M.Sc., HENIUNSPECIFIED
ReviewerVALENT, A.Md. Par., MICHAELUNSPECIFIED
Additional Information: 2734130010016
Uncontrolled Keywords: Durian seed, food waste, chips
Subjects: T Technology > TX Home economics
Depositing User: Herlina Eka Rosita
Date Deposited: 14 Nov 2025 02:58
Last Modified: 14 Nov 2025 02:58
URI: http://repository.ottimmo.ac.id/id/eprint/1339

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