Development and Quality Evaluation of Durian Rind Jelly Powder Premix

Tan, Zi Yi (2026) Development and Quality Evaluation of Durian Rind Jelly Powder Premix. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Durian rind is rich in fiber and antioxidants, yet it is often discarded as waste. This study aimed to develop freeze-dried durian rind jelly powder premix, and to evaluate its nutritional, physicochemical properties and sensory qualities. Durian rind jelly was first prepared using agar-agar powder, durian rind extract, fresh coconut milk, and sugar. For control jelly, durian rind extract was replaced with water. Both jellies were freeze-dried into powders and analysed for their proximate composition and antioxidant activity. Proximate analysis showed that durian rind jelly powder premix (F1) had significantly higher protein (5.83%), ash (3.03%) and dietary fiber (3.62%) compared to the control, which contained protein (4.84%), ash (1.52%) and dietary fiber (1.32%). Besides, the durian rind jelly powder premix meets the criteria to be claimed as a “source of dietary fiber.” The addition of durian rind powder significantly increased the antioxidant activities of the jelly powder premix with DPPH radicals scavenging capacity (Control: 54.04%, F1: 82.16%), total phenolic content (Control: 78 mg GAE/g, F1: 426 mg GAE/g), and total flavonoid content (Control: 110 mg QE/g, F1: 567 mg QE/g). The Hausner ratio and Carr’s index of the durian rind jelly powder premix were 1.09 and 8.41, respectively, indicating excellent flow properties and its potential use in the food industry. The sensory attributes of the reconstituted jellies prepared at a powder-to-water ratio of 1:7, were evaluated by 30 panelists using a 7-point hedonic scale. Durian rind jelly achieved an acceptance index of 90% while the control scored 77%. In conclusion, durian rind jelly powder premix had improved nutritional quality such as dietary fiber and antioxidant activity, while offering a sustainable pathway for durian by-product utilization. This project aligns with SDG 3: Good Health and Well-Being and SDG 12: Responsible Consumption and Production