Nutritional and Structural Properties of Durian Seed (Durio Zibenthinus Murr.) Flour Originated From West Kalimantan, Indonesia

West Kalimantan is one of the largest durian fruit producers on Kalimantan Island and had the highest production of durian seed as a by-product. Durian seed flour is a simple way to utilize durian seed for further processing. However, the characterization of durian flour, both chemical and structural properties of durian seed flour from West Kalimantan, is rarely explored. This study characterized durian seed flour (DSF) from west Kalimantan in the chemical and structural properties compared with the commercial durian seed flour (CDSF). DSF performed significantly differently in crude protein, crude fat, carbohydrate, and crude fiber than CDSF, meanwhile ash, moisture, and starch content of DSF and CDSF were not significantly different from each other. The CDSF had a larger particle size than DSF, ranging from 11.27 to 308.80 μm and 5.43 to 121.60 μm, respectively. The DSF had the Tp (gelatinization peak temperature) higher than the CDSF based on DSC analysis.