Nata de durio: the utilization of durian seeds as a glucose source in the production of bacterial cellulose gel

Tri Sutriani Syam; Syahrijuita Kadir; Ika Yustisia

doi:10.9755/ejfa.2023.3196

Authors

Tri Sutriani Syam Master Program of Biomedical Science, Graduate School Hasanuddin University, Makassar, South Sulawesi, Indonesia
Syahrijuita Kadir Department of Biochemistry, Faculty of Medicine, Hasanuddin University, Makassar, Indonesia Jl. Pioneers of Independence No.KM.10, Tamalanrea Indah, Kec. Tamalanrea, Makassar City, South Sulawesi, 90245
Ika Yustisia Department of Biochemistry, Faculty of Medicine, Hasanuddin University, Makassar, Indonesia Jl. Pioneers of Independence No.KM.10, Tamalanrea Indah, Kec. Tamalanrea, Makassar City, South Sulawesi, 90245

DOI:

https://doi.org/10.9755/ejfa.2023.3196

Abstract

Durian seeds are a waste product from durian fruit. Durian seeds are often used by people as the main ingredient in making bread and cakes. However, the use of durian seeds as the main ingredient in making nata has never been done. Nata is extracellular cellulose obtained from the activity of the bacteria Acetobacter xylinum. The nata that is often found is nata de coco made from coconut water as the main ingredient. This research aims to look at the formation of nata de durio from durian seeds.

The results showed that different dry weights of durian seeds did not affect the thickness of the Nata De Durio formed. The thickness of Nata De Durio on days 7 and 14 was highest at a dry weight of 250 grams of durian seeds with an average of 0.4 and 0.5 cm and the lowest was at a dry weight of 100 grams of durian seeds with an average of 0. 3 and 04 cm.

Conclusion: The difference in dry weight of durian seeds does not affect the thickness of Nata De Durio. However, the dry weight of 250 gram durian seeds has a better Nata De Durio thickness compared to the dry weight of 100 grams and 200 grams of durian seeds.

Keywords: Durian seeds, thickness, Nata De Durio