Wang, Lay Yah (2026) Incorporation of Durian Rind Extract into K-Carrageenan-Xanthan Gum Hydrocolloid for 3D Printing Application. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.
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Abstract
This study aimed to valorize durian waste by exploring durian rind extract (DRE) as a sustainable source of polysaccharides for developing 3D printing inks. DRE was used as a polysaccharide source in hydrocolloid formulated with xanthan gum (XG) and κ-carrageenan (KC). A Simplex Lattice mixture design was employed with eight formulations (XG:KC ratios from 3:1 to 1:3; 4% w/v) cross-linked with 15% CaCl 2 . Their rheological and textural properties were investigated to study the stability of the gel ink across a range of temperatures and forces. The printing fidelity of each 3D printed model was measured by comparing the image percentage difference of printed models from a reference image using ImageJ (Fiji). An optimal DRE-based gel ink with XG:KC ratio of 1:3 achieved the lowest image % difference (21.84 ± 1.46%), demonstrating the highest printing fidelity. Its strong structural integrity was shown by a low tan δ (0.27-0.50) at 50°C, while a tan δ of 0.20 at 50 rad/s indicated dominant solid-like, elastic characteristics with lowest gumminess (318.44 ± 122.89 g) and highest cohesiveness (0.274 ± 0.06). Although its consistency index (K value) of 10.16 ± 3.37 Pa s n shows low viscosity compared to other ink, it printed well at 60°C, · resulting in higher printing fidelity. Moreover, the effect of CaCl 2 concentration in the optimal DRE-based gel ink was being studied by comparing 1.5%, 3%, 5%, 10%, 12% and 15% CaCl 2 , 15% yielded the highest hardness (1126.74 ± 167.05 g), lowest cohesiveness (0.274 ± 0.06), while 10% resulted in softer gels (596.41 ± 291.16 g) with higher cohesiveness (0.566 ± 0.02). Concentrations ≤5% failed to promote gelation. DRE-based gel ink shows its potential for 3D applications requiring thermal resistance and high fidelity, offering an alternative solution for durian waste.
| Item Type: | Final Year Project |
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| Subjects: | Technology > Food Technology |
| Faculties: | Faculty of Applied Sciences > Bachelor of Science (Honours) in Food Science |
| Depositing User: | Library Staff |
| Date Deposited: | 05 Nov 2026 01:46 |
| Last Modified: | 05 Nov 2026 01:46 |
| URI: | https://eprints.tarc.edu.my/id/eprint/38494 |