Exploration of Physical and Chemical Properties of Local Durians (Durio zibethinus Murr.) in Lahat District, South Sumatera

¹ Doctoral Study Program of Agricultural Science, Faculty of Agriculture, Universitas Sriwijaya
² Study Program of Agricultural Product Technology, Faculty of Agriculture, Universitas Sriwijaya
³ Study Program of Agricultural Engineering, Faculty of Agriculture, Universitas Sriwijaya

^* Corresponding author: fillipratama@gmail.com

Abstract

Exploration of physical and chemical properties of local durian (Durio zibethinus Murr.) in Lahat District, South Sumatera, Indonesia was conducted on varieties of Kimsel, Naim and Caya from Pagar Jati village, Lahat district, Indonesia. The largest size among those durians was Kimsel variety followed by Naim and Caya varieties. The average weight of Kimsel, Naim and Caya variety were 2.711, 2.184 and 2.155 g, respectively. The height of the fruit was in the range of 19 to 21 cm with an average diameter of 17.68 to 18.15 cm. The spines of the Kimsel variety were thinner and sharper than Naim and Caya varieties. The average weight of the aril of Kimsel, Naim and Caya variety were 1.254, 1.444 and 1.745g, respectively. The weight of durian flesh of the Kimsel variety was 630g with 19 seeds in each fruit, whereas the flesh of the Naim variety was only 466g with 12 seeds, and Caya variety has the largest amount of durian flesh (645g) with 15 seeds. The measurement of Yellowness Index (YI) on durian flesh showed that the highest YI (46.3) was found in the Kimsel variety, followed by Naim variety (37.12) and Caya variety (32.77). The softest texture was found in the Kimsel variety, followed by Naim and Caya variety. Analysis of vitamin C showed that there was 28.16, 18.48, and 21.12mg/100g of vitamin C in Kimsel, Naim and Caya varieties, respectively. The highest protein content (2.32%) was in Caya variety followed by Naim (1.89%) and Kimsel variety (1.52%).