Use of Crude Extract Water–Soluble Polysaccharides of Durian (Durio zibethinus Murr) Seeds as Stabilizer for Pineapple Juice Production

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 Brix 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.