Abstract: An environmental friendly approach for disposal of voluminous durian husk waste could be implemented by substituting them into various valuable commodities, such as healthcare and biofuel products. Thus, the study of composition value in each segment of durian husk was very crucial to determine the suitable proportions of nutrients that need to be added and mixed in the product. A total of 12 ‘Durian Kampung’ fruits from Sg Ruan, Pahang were selected and each fruit husk was divided into four segments and labelled as P-L (thin neck area of white inner husk), P-B (thick bottom area of white inner husk), H (green and thorny outer husk) and W (whole combination of P-B and H). Four experiments have been carried out to determine the dry matter, moisture, ash and crude fibre content. The results show that the H segment has the highest dry matter content (30.47%), while the P-B segment has the highest percentage in moisture (81.83%) and ash (6.95%) content. It was calculated that the ash content of the P-B segment has a higher rate of moisture level which causes the ash content to increase about 2.89% from the P-L segment. These data have proven that each segment of durian husk has a significant difference in terms of composition value, which might be useful information to fully utilize every part of the durian husk in the future.
Abstract: Durian skin is a newly explores natural fibre
potentially reinforced polyolefin for diverse applications. In this
work, investigation on the effect of coupling agent, maleic anhydride
polypropylene (MAPP) on the mechanical, morphological, and
thermal properties of polypropylene (PP) reinforced with durian skin
fibre (DSF) was conducted. The presence of 30 wt% DSF
significantly reduced the tensile strength of PP-DSF composite.
Interestingly, even though the same trend goes to PP-DSF with the
presence of MAPP, the reduction is only about 4% relative to
unreinforced PP and 18% higher than PP-DSF without MAPP
(untreated composite or UTC). The used of MAPP in treated
composite (TC) also increased the tensile modulus, flexural
properties and degradation temperature. The enhanced mechanical
properties are consistent with good interfacial interaction as
evidenced under scanning electron microscopy.
Abstract: Durian is the flagship fruit of Mindanao and there is
an abundance of several cultivars with many confusing identities/
names.
The project was conducted to develop procedure for reliable and
rapid detection and sorting of durian planting materials. Moreover, it
is also aimed to establish specific genetic or DNA markers for routine
testing and authentication of durian cultivars in question.
The project developed molecular procedures for routine testing.
SSR primers were also screened and identified for their utility in
discriminating durian cultivars collected.
Results of the study showed the following accomplishments:
1. Twenty (29) SSR primers were selected and identified based on
their ability to discriminate durian cultivars,
2. Optimized and established standard procedure for identification
and authentication of Durian cultivars
3. Genetic profile of durian is now available at Biotech Unit
Our results demonstrate the relevance of using molecular
techniques in evaluating and identifying durian clones. The most
polymorphic primers tested in this study could be useful tools for
detecting variation even at the early stage of the plant especially for
commercial purposes. The process developed combines the efficiency
of the microsatellites development process with the optimization of
non-radioactive detection process resulting in a user-friendly protocol
that can be performed in two (2) weeks and easily incorporated into
laboratories about to start microsatellite development projects. This
can be of great importance to extend microsatellite analyses to other
crop species where minimal genetic information is currently
available. With this, the University can now be a service laboratory
for routine testing and authentication of durian clones.
Abstract: This study was aimed to study the probability about
the production of fiberboard made of durian rind through latex with
phenolic resin as binding agent. The durian rind underwent the
boiling process with NaOH [7], [8] and then the fiber from durian
rind was formed into fiberboard through heat press. This means that
durian rind could be used as replacement for plywood in plywood
industry by using durian fiber as composite material with adhesive
substance. This research would study the probability about the
production of fiberboard made of durian rind through latex with
phenolic resin as binding agent. At first, durian rind was split,
exposed to light, boiled and steamed in order to gain durian fiber.
Then, fiberboard was tested with the density of 600 Kg/m3 and 800
Kg/m3. in order to find a suitable ratio of durian fiber and latex.
Afterwards, mechanical properties were tested according to the
standards of ASTM and JIS A5905-1994. After the suitable ratio was
known, the test results would be compared with medium density
fiberboard (MDF) and other related research studies. According to
the results, fiberboard made of durian rind through latex with
phenolic resin at the density of 800 Kg/m3 at ratio of 1:1, the
moisture was measured to be 5.05% with specific gravity (ASTM D
2395-07a) of 0.81, density (JIS A 5905-1994) of 0.88 g/m3, tensile
strength, hardness (ASTM D2240), flexibility or elongation at break
yielded similar values as the ones by medium density fiberboard
(MDF).
Abstract: Durian husk (DH), a fruit waste, was studied for its ability to remove Basic blue 3 (BB3) from aqueous solutions. Batch kinetic studies were carried out to study the sorption characteristics under various experimental conditions. The optimum pH for the dye removal occurred in the pH range of 3-10. Sorption was found to be concentration and agitation dependent. The kinetics of dye sorption fitted a pseudo-second order rate expression. Both Langmuir and Freundlich models appeared to provide reasonable fittings for the sorption data of BB3 on durian husk. Maximum sorption capacity calculated from the Langmuir model is 49.50 mg g-1.
Abstract: Agricultural waste is mainly composed of cellulose
and hemicelluloses which can be converted to sugars. The
inexpensive reducing sugar from durian peel was obtained by
hydrolysis with HCl concentration at 0.5-2.0% (v/v). The hydrolysis
range of time was for 15-60 min when the mixture was autoclaved at
121 °C. The result showed that acid hydrolysis efficiency (AHE)
highest to 80.99% at condition is 2.0%concentration for 15 min.
Reducing sugar highest to 56.07 g/litre at condition is 2.0%
concentration for 45min. Total sugar highest to 59.83 g/litre at
condition is 2.0%concentration for 45min, which was not significant
(p < 0.05) with condition 2.0% concentration for 30 min and 1.5 %
concentration for 45 and 60 min. The increase in concentration
increased AHE, reducing sugar and total sugar. The hydrolysis time
had no effect on AHE, reducing sugar and total sugar. The maximum
reducing sugars of each concentration were at hydrolysis time 45
min .The hydrolysated were analysis by HPLC, the results revealed
that the principle of sugar were glucose, fructose and xylose.
Abstract: Presence of phytosterol compound in Durian seed
(Durio zibethinus) or known as King of fruits has been discovered
from screening work using reagent test. Further analysis work has
been carried out using mass spectrometer in order to support the
priliminary finding. Isolation and purification of the major
phytosterol has been carried out using an open column
chromatography. The separation was monitored using thin layer
chromatography (TLC). Major isolated compounds and purified
phytosterol were identified using mass spectrometer and nuclear
magnetic resonance (NMR). This novel finding could promote
utilization of durian seeds as a functional ingredient in food products
through production of standardized extract based on phytosterol
content.
Abstract: In quality control of freeze-dried durian, crispiness is
a key quality index of the product. Generally, crispy testing has to be
done by a destructive method. A nondestructive testing of the
crispiness is required because the samples can be reused for other
kinds of testing. This paper proposed a crispiness classification
method of freeze-dried durians using fuzzy logic for decision
making. The physical changes of a freeze-dried durian include the
pores appearing in the images. Three physical features including (1)
the diameters of pores, (2) the ratio of the pore area and the
remaining area, and (3) the distribution of the pores are considered to
contribute to the crispiness. The fuzzy logic is applied for making the
decision. The experimental results comparing with food expert
opinion showed that the accuracy of the proposed classification
method is 83.33 percent.