Jurnal Akademika Kimia, 14(2): 97-102, May 2025
ISSN (online) 2477-5185 | ISSN (print) 2302-6030
http://jurnal.fkip.untad.ac.id/index.php/jak/

OPEN ACCESS

1

Proximate Composition Study of Biscuits from Durian (Durio
Zibethinus Murr.) Seed Flour as Food Innovation
*Andi C. D. Pati, Irwan Said, Purnama Ningsih, Sitti Aminah, & Sri Mulyani

Chemistry Education Study Program/Faculty of Teacher Training and Education – Universitas Tadulako, Palu –
Indonesia 94119
Received 02 April 2025, Revised 14 April 2025, Accepted 06 May 2025
doi: 10.22487/j24775185.2025.v14.i2.pp97-102

Abstract
Biscuits are one of the most popular snacks for the public, with the primary raw material being wheat flour. However, the high
dependence on wheat flour encourages the need to find alternative ingredients that are more diverse and have high nutritional value.
This study aims to analyze the proximate content (carbohydrate, protein, and fat) of biscuits made from durian seed flour (TBD),
which is compared with cornstarch (TM) and wheat flour (TT). Proximate analysis methods included UV-Vis spectrophotometry
for carbohydrate analysis, the Kjeldahl protein method, and Soxhlet fat extraction. The formulations used consisted of: F1 (100%
TBD), F2 (100% TM), F3 (50% TBD:50% TM), and F4 (50% TT:50% TM). The results showed that the highest
carbohydrate content was found in F1 at 70.07%, while the highest protein content in F4 at 13.65%. The highest fat content was
found in F2 at 21.69%. The best formulation was obtained in F3 (50% TBD:50% TM) because it has a balanced nutritional
composition and potential as a functional food product, especially for people with diabetes. In addition, this biscuit product has the
potential as a contextual learning medium in food science and nutrition, especially in introducing proximate concepts and utilizing
tropical fruit seed waste.
Keywords: Biscuits, durian seed flour, Kjeldahl method, proximate analysis, Soxhlet method, UV-Vis
spectrophotometry

Unfortunately, the utilization of durian seeds is still
minimal; they are usually only boiled, steamed, or
burned. Processing durian seeds into flour can be
one of the innovative solutions in diversifying local
food and reducing organic waste (Ningsih et al.,
2022). Durian seed flour can be processed into
various food products such as dodol, pastries, and
even biscuits, which have high economic value if
developed and marketed appropriately (Misrah,
2020).
Biscuits are a popular processed food
product favored by people from all walks of life.
Biscuits are classified into four types: hard biscuits,
crackers, cookies, and wafers (Hu et al., 2022).
These products are generally made from wheat
flour, so the dependence on wheat flour is still very
high. With the global food crisis and the local food
diversification movement, developing biscuits from
non-wheat flour, such as durian seed flour, is very
relevant (Widiastuti & Himawan, 2021). In addition,
durian seed flour formulations that contain complex
carbohydrates have potential as functional foods,
especially for diabetics and the elderly who need low
sugar and high fiber foods (Ningsih et al., 2020).

Introduction
Central Sulawesi is one of the largest durianproducing regions in Indonesia. The availability of
durian is almost all year round, especially in the Palu
area (FAO, 2023). This shows great potential in
using this durian fruit as a consumption commodity
and raw material for the food industry (Said et al.,
2024). Durian fruit spread in areas such as Toli-Toli,
Parigi Moutong, and Poso has unique characteristics
based on its growing location, both in terms of taste,
size, and chemical content, which makes this fruit
widely known as the "king of fruits” (Ashari, 2017).
According to the Directorate of Seeds of the
Ministry of Agriculture, until 2023, 102 durian
varieties
have
been
released nationally,
strengthening the durian position as one of the
national superior fruits (Bayu & Ashari, 2019).
However, consumption of durian fruit is
generally limited to the flesh, while the seeds are
often considered waste (Gamay et al., 2024). In fact,
durian seeds have great potential as an alternative
food source due to their high carbohydrate content,
even reportedly exceeding the carbohydrate content
of sweet potatoes (Firmansyah et al., 2022).

⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯⎯

*Correspondence:
Andi C. D. Pati
e-mail: andicitradewipati@gmail.com
© 2025 the Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons
Attribution-NonCommercial-ShareAlike 4.0 International, which permits unrestricted non-commercial use, distribution,
and reproduction in any medium, provided the original work is properly cited.

97

Andi C. D. Pati et al.
Even though durian seeds' potential as a
source of carbohydrates has been extensively
documented, there is currently very little research
specifically looking at the chemical makeup of
biscuits made with durian seed flour, especially
about the proximate content (carbohydrates,
protein, fat, and ash) (Khaksar et al., 2024). Most
earlier research has only characterized raw durian
seed flour; it has not been applied to processed
goods like often-consumed biscuits (Firmansyah et
al., 2022). Furthermore, little research has been
done to assess how variations in the proximate
values of biscuits are affected by the amount of
durian seed flour substituted. Choosing the
appropriate wheat flour substitution is crucial to
creating high nutritional value and good physical
quality biscuits (Aly et al., 2021). It can alter the end
product's moisture, fat, and fiber contents.
This study analyzes proximate levels, namely
carbohydrate, protein, fat, and ash content, in
biscuit products made from durian seed flour. This
analysis is important to determine the nutritional
value and potential of the product as an alternative
functional food and educational resource, especially
in contextual learning in food science and nutrition.

homogeneous durian seed flour is obtained (Sutanto
et al., 2024).

Formula and preparation of biscuits

Biscuits were made with three formulation
variations, namely: F1: 100% durian seed flour; F2:
100% cornstarch; F3: 50% durian seed flour, 50%
cornstarch; and F4: 50% wheat flour, 50%
cornstarch. Margarine (65 g), powdered sugar (30 g),
milk powder (15 g), and a little liquid milk are mixed
until evenly distributed. Next, the flour mixture
according to the formulation is added, ½ teaspoon
of baking powder, baking soda, salt, and vanilla. The
dough is mixed well, molded into the desired shape,
and then baked in the oven at 80°C for 30 minutes.
Once cooked, the biscuits were cooled and stored
for proximate analysis (Sutanto et al., 2024).

Proximate analysis
Carbohydrate

Carbohydrate content is calculated indirectly
with the formula:
𝐶𝑎𝑟𝑏𝑜ℎ𝑦𝑑𝑟𝑎𝑡𝑒(%) = 100 − (𝑃𝑟𝑜𝑡𝑒𝑖𝑛 + 𝐹𝑎𝑡 + 𝐴𝑠ℎ + 𝑊𝑎𝑡𝑒𝑟)

Protein (Kjedhal/biuret method)

Protein analysis was performed using the
Biuret method and a BSA standard solution. The
BSA standard solution was made in the
concentration range of 1000-10000 ppm (0.1-1 mL),
diluted to 1 mL total volume, and then 3 mL of
Biuret reagent was added. After standing for 30
minutes, the absorbance was measured using a UVVis spectrophotometer at the maximum
wavelength. A calibration curve was made to
determine the protein content of the samples
(Yusuf & Musali, 2021).

Methods

Tools and materials

The equipment used in this study includes:
plastic container (A650), baking sheet (Cheffy), knife,
blender (Miyako BL-151 PF/AP), sieve 70 Mesh
(RETSCH), spoon, drying oven (Memert UN110),
oven plate ((SN1535), gas stove (Rinnai RI-202 S),
microwaves (Sharp R-220MAWH), water bath
(Memmert Wnb 45), UV-Vis spectrophotometer
(Shimadzu UV-1280), analytical balance (Sartonius
CP224S), Erlenmeyer (Pyrex), petri dish (Pyrex),
measuring cup (Iwaki), drop and micro pipettes,
measuring flask (Iwaki), centrifuge (Hettich EBA
200), test tube (Pyrex), tube rack, substance spoon,
clamp (gegep), desiccator (Duran), round bottom
flask (Iwaki), rotary evaporator (IKA RV10), and a
set of Soxhlet extraction tools (Iwaki). The materials
used in this study include durian seed flour (Durio
zibethinus Murr.), cornstarch (Maizenaku),
powdered sugar (Rose Brand), margarine (Palmia),
milk powder (Dancow), and fresh milk (Diamond),
baking powder (Koepoe-Koepoe), baking soda (KoepoeKoepoe), salt (Kapal), and vanilla (Bidadari). Chemicals
for analysis: Bovine Serum Albumin (BSA) standard
solution (SIGMA), 0.1 M NaOH solution (EMerck®), distilled water (E-Merck®), Biuret reagent
(ROFA), n-hexane (E-Merck®), and filter paper
(Whatman).

Fat (Soxhlet method)

Fat was extracted from a 5 g sample and put
into a porous paper sleeve. Extraction was
performed using a Soxhlet device with n-hexane
solvent for ± 6 hours. The solvent was evaporated
using a rotary evaporator. The fat extract was dried
in an oven at 105°C for 1 hour, cooled in a
desiccator, and then weighed to a fixed weight
(Yusuf & Musali, 2021).

Ash (gravimetric method)

Ash content describes the total amount of
inorganic minerals remaining after burning the
material at a temperature of 550°C. In this study,
ash content was used to determine carbohydrate
content. A total of 1 g of sample was put into a
porcelain cup with a known weight (Verawati &
Yanto, 2019).
Results and Discussion

Preparation of durian seed flour

Fresh durian seeds are cleaned and washed,
then blanched at 80°C for 20 minutes. After that,
the seeds are thinly sliced, aerated until they are not
wet, and dried in an oven at 60°C for 2 hours. The
dried seeds are pulverized using a blender and
sieved with a 70-mesh sieve until a smooth and

Carbohydrate content analysis of biscuit
samples

As the percentage of durian seed flour in the
formulation rose, the findings of analyses of the
carbohydrate content of different biscuit
formulations made with a combination of wheat

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Jurnal Akademika Kimia

flour, cornstarch, and durian seed flour improved.
The highest carbohydrate content was found in
biscuits using 100% durian seed flour with an
average of 70.07%, followed by formulations of
50% wheat flour and 50% cornstarch (66.78%),
100% cornstarch (66.21%), and a combination of
50% durian seed flour and 50% cornstarch
(64.59%). The complete results can be seen in
Table 1.

glucose absorption, as well as increasing satiety,
which is important in weight management and
blood sugar levels (Ningsih et al., 2020). Biscuits
containing durian seed flour are believed to have a
lower glycemic index, making them safer for people
with diabetes to consume (Sulastri et al., 2018). This
is based on fiber's ability to slow down glucose
absorption in the gut and modulate insulin levels
(Gumolung & Mamuaja, 2018).
Thus, from the aspect of carbohydrate
content, durian seed flour not only contributes
energy but also offers significant functional benefits
(Mukarramah et al., 2021). Using this flour in biscuit
formulations can be an innovative solution in
developing healthy, functional, and value-added
local foods, while supporting efforts to diversify
national carbohydrate sources (Mahirdini & Afifah,
2016).

Table 1. Carbohydrate content data
Sample

Carbohydrate Content (%)

Average (%)

Repeat 1

Repeat 2

F1

70.17

69.57

70.07

F2

65.36

67.06

66.21

F3

65.30

63.87

64.59

F4

66.06

67.50

66.78

Analysis of protein content in biscuit samples

According to the analysis, biscuit recipes with
durian seed flour contain more carbohydrates than
those made with wheat flour and cornstarch. This
high carbohydrate content indicates that durian seed
flour is a potential source of energy, which can be
utilized in processed food products such as biscuits
(Septiaji et al., 2017). This finding is in line with the
results of Verawati & Yanto (2019), who reported
that durian seeds contain 85.4 grams of
carbohydrates per 100-gram material, which shows
the consistency of the chemical characteristics of
the raw materials despite the processing into flour.
This high carbohydrate content consists mainly of
complex carbohydrates, such as polysaccharides
and dietary fiber, rather than simple sugars (Conia
et al., 2024). Due to their high protein and fat
content, alternative flour substitutes, such as
jackfruit seeds Palamthodi et. al., 2021) and mango
seeds (Saleem et al., 2023), actually lower the
carbohydrate level, which is different from these
results. As a result, durian seed flour has exceptional
qualities as a source of high carbohydrates that
could raise the energy content of biscuits.
According to Verawati & Yanto (2018),
complex carbohydrates containing dietary fiber are
classified as non-starch polysaccharides, which the
human digestive system does not completely digest.
As a result, the fiber does not directly increase blood
glucose levels, so it plays an important role in
controlling the glycemic response to food (Sakung
et al., 2020). This makes durian seed flour a potential
raw material for functional food products aimed at
people with metabolic diseases, such as Type-2
Diabetes Mellitus (Ningsih et al., 2020). The
explanation of the basic structure of carbohydrates,
consisting of the elements carbon (C), hydrogen
(H), and oxygen (O), underlies the understanding of
the metabolic role of this macronutrient in the body
(Siregar, 2014). However, carbohydrates' chemical
composition and form largely determine their
impact on health (Fitria & Prameswari, 2022). In
this case, the soluble and insoluble fiber content in
durian seed flour can provide additional benefits in
the form of regulating the rate of digestion and

Table 2 shows the results of laboratory
analysis of protein content in various biscuit
formulations. This study aims to determine the
potential of durian seed flour as a substitute
ingredient for increasing nutritional value, especially
protein content, in biscuit products.
Table 2. Protein content data
Sample

Protein Content (%)

Average (%)

Repeat 1

Repeat 2

F1

6.85

7.13

6.99

F2

4.27

4.38

4.32

F3

9.81

9.86

9.83

F4

13.42

13.89

13.65

The biscuit formulation with 50% wheat
flour and 50% cornstarch showed the highest
protein content (13.65%), per the characteristics of
wheat flour as a medium protein source food.
However, in the formulation with 100% durian seed
flour, the protein content reached 6.99%, higher
than that of 100% cornstarch, which only contained
4.33% protein. A significant increase was seen in the
formulation of 50% durian seed flour and 50%
cornstarch, which resulted in a protein content of
9.84%. This shows that substituting cornstarch with
durian seed flour can significantly increase the
protein content in biscuit products (Kusriani et al.,
2014). These findings are consistent with a study on
avocado seed flour biscuits by Novelina et al.
(2020), which found that at a 30% substitution rate,
the protein content increased from 7.5% to 9.2%.
The moderate protein-enhancing potential of
durian seed flour is enough for dietary diversity but
not as potent as soy flour, a plant-based protein
source, as demonstrated by Nadhifah et al., who
showed a rise in soy flour substitution of up to
13.2%.
The increased amount of organic nitrogen in
durian seed flour instead of wheat flour is the direct
cause of this rise. Verawati & Yanto (2019) state that

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Andi C. D. Pati et al.
the protein content of durian seeds is between 9 and
10% and is made up of albumin and globulin
fractions high in arginine and lysine, two important
amino acids. Kjeldahl analysis converts the
material's total nitrogen content into protein
content; hence, the higher the nitrogen content, the
higher the protein value.
Protein is an important macromolecule
consisting of long chains of amino acids connected
by peptide bonds. The arrangement of atoms in
protein molecules generally consists of carbon (C),
hydrogen (H), oxygen (O), nitrogen (N), and a little
sulfur (S), with the proportion of nitrogen atoms
around 12-19% (Sihotang, 2019). This nitrogen
content makes protein one of the essential nutrients
that cannot be replaced, because it plays a role in
forming body tissues, hormones, enzymes, and the
immune system (Yusuf & Musali, 2021).
Durian seed flour is proven to have good
nutritional potential, especially as an alternative
protein source. These results are reinforced by
research by Verawati & Yanto (2019), which shows
that durian seeds contain important nutrients,
including protein. Thus, using durian seed flour to
make biscuits contributes to local food
diversification and reduces dependence on wheat
flour, which is currently in very high demand in
Indonesia (Putri et al., 2024). In addition, the high
protein content in durian seed flour-based
formulations is also beneficial for the growth and
development of children under five, making it a
good alternative in functional or fortified food
products (Verawati & Yanto, 2019).

biscuits using this flour did not show such high fat
content. This may be due to the biscuit dough's
processing, baking, and interactions between
ingredients that affect fat extraction and stability
(Nadhifah et al., 2020).
Monounsaturated fatty acids (oleic acid,
C18:1) and saturated fatty acids (stearic acid, C18:0)
make up the majority of the fat content in durian
seeds, whereas triolein and tripalmitin are the
primary triglyceride components (Sihotang, 2019).
After the biscuits are baked, most of these lipids can
still be detected in Soxhlet analysis since they are
stable against oxidation at moderate temperatures
(up to 180°C). The type of durian seeds used, the
methods for drying and grinding them, and the
makeup of other ingredients in the dough all affect
how much fat is in the finished biscuit product.
Prior studies by Kole et al. (2020) demonstrated that
while durian seed flour's fat level can reach 23.03%
in some formulations, this does not accurately
represent the final fat content of processed foods
like biscuits.
This phenomenon aligns with the findings of
Saleem et al.'s (2023) study on mango seed flour
biscuits, which found that at a 30% substitution
rate, the fat content increased from 8.5% to 11.2%.
Furthermore, Palamthodi et al. discovered that
biscuits made with jackfruit seed flour had a rise in
fat to 11.0%. As a result, biscuits made with tropical
seed flours high in vegetable lipids frequently
exhibit rising fat content.
According to Amin & Arshad (2009), fat in
biscuit dough surrounds the flour particles and
breaks the gluten network formed, thus providing a
crunchy texture and crumbling easily in the mouth.
Therefore, the type and amount of fat used in
biscuit products must be calculated to produce
products that consumers like (Sigiro et al., 2020).
Fat also contains minor compounds such as
phospholipids, sphingolipids, cholesterol, and
phytosterols that have a role in the body's
metabolism, although the levels are minimal
(Sutanto et al., 2024). The combination of
cornstarch and durian seed flour in the 50:50
formulation resulted in a high fat content (17.00%),
but not as high as pure cornstarch, and more
balanced regarding health aspects.
The difference in fat content in the final
biscuit product is also influenced by the type of
durian seeds used, drying and flour milling
techniques, and the composition of other additives
in the dough. Previous studies by Kole et al. (2020)
showed that the fat content of durian seed flour can
reach 23.03% in some formulations, but it does not
directly reflect the final fat content in processed
products such as biscuits.

Analysis of fat content in biscuit samples

Fat is important in biscuit formulation
because it provides flavor and a crunchy texture,
and it extends the product's shelf life (Siregar, 2014).
This study aims to analyze the fat content in biscuits
made with various flour combinations, including
durian seed flour as a substitute ingredient. Fat
content data can be seen in Table 3.
Table 3. Fat content data
Sample

Fat Content (%)

Average (%)

Repeat 1

Repeat 2

F1

13.27

12.97

13.12

F2

22.02

21.36

21.69

F3

6.17

17.82

17.00

F4

13.26

12.29

12.77

The results showed that the biscuit
formulation with 100% cornstarch had a % fat
content of 21.69%. The 100% durian seed flour
formulation had a fat content of 13.12%, slightly
higher than the mixed formulation of wheat flour
and cornstarch (12.77%). The 50% durian seed
flour and 50% cornstarch formulation produced a
fat content of 17.00%, between the two raw material
components.
Interestingly, the fat content in durian seed
flour can reach 31.35%, but the final product of

Conclusions
The results showed that formulation of a
mixture of 50% durian seed flour and 50%
cornstarch, which amounted to approximately
64.59% carbohydrates, 9.835% protein, and 17.00%

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fat. Overall, the formulation of a mixture of 50%
durian seed flour and 50% cornstarch provides a
balanced nutritional composition and can be an
alternative to increase the nutritional value of
biscuits, reduce dependence on wheat flour, and
utilize local food sources that have not been widely
used.
Conflict of Interest
The authors confirm that there are no
conflicts of interest regarding the publication of this
research.
Acknowledgment
The authors sincerely thank the chemistry
laboratory, mathematics and natural sciences
faculty, Tadulako University.
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