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Durio Zibethinus) Cultivars Indigenous Indonesia

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Durio Zibethinus) Cultivars Indigenous Indonesia International Food Research Journal 23(4): 1466-1473 (2016) Journal homepage: http://www.ifrj.upm.edu.my Physicochemical differences and sensory profiling of six lai (Durio kutejensis) and four durian (Durio zibethinus) cultivars indigenous Indonesia 1Belgis, M., 1*Wijaya, C.H., 2Apriyantono, A., 3Kusbiantoro, B. and 1Yuliana, N.D. 1Department of Food Science and Technology, Bogor Agricultural University, 16002, Indonesia 2Department of Food Science and Technology, Bakrie University, 10430, Indonesia 3 Indonesian Agency for Agricultural Research and Development Article history Abstract Received: 13 October 2015 Lai has different physical characteristics compared with durian. Therefore most probable Received in revised form: their physicochemical and sensory properties also differ. In this study, the variability of 2 December 2015 physicochemical (fat, protein, carbohydrate, ash, total sugar, moisture, soluble solid content, Accepted: 9 December 2015 pH and flesh color) and sensory characteristics (sweetness, sourness, bitterness, moist, texture and stickiness) of indigenous lai and durian cultivars in Indonesia were examined. The sensory characterization of lai and durian was applied evaluated by Quantitative Descriptive Keywords Analysis method (QDA). The results showed that physicochemical characteristics and sensory characteristic of lai and durian cultivars were highly varied. PCA classified lai and Durio kutejensis Durio zibethinus durian cultivars into three different groups. The first group consisted of four durian cultivars QDA (Ajimah, Hejo, Matahari and Sukarno), characterized by higher value of moisture, lightness * PCA (L ) and moist sensation. The second group consisted of five lai cultivars (Batuah, Merah, Physicochemical Mahakam, Kutai, Gincu) were characterized by higher fat content, carbohydrate, soluble solids Sensory contents, yellowness (a*) and redness (b*) values, sweet tastes and stickiness. Mas lai cultivar was separated from these two previous groups. Strong correlation between physicochemical characteristics and sensory properties indicate that physicochemical can be used as an indicator to predict the sensory quality of lai and durian. © All Rights Reserved Introduction breed for getting new improved cultivars (Hariyati et al., 2013). Durian is a very popular tropical fruits and often Sensory properties are one of the most important referred as the king of tropical fruits in South East quality parameters in crop breeding and frequently used Asia. Durian has a special shape and nutrient content. as the primary consideration in product development It possesses strong aroma and unique taste. In (Cevallos et al., 2009). Both sensory properties Indonesia, durian is not only eaten as a fresh fruit but and physicochemical parameters determined by its also used as ingredient for ice cream, pudding, juices metabolites. These metabolites existence associate and in various food products. Durian cultivars are to primary and secondary biochemical pathways very diverse in taste, smell, texture and flesh color, as that are influenced by many factors, such as genetic well as variations in the shape and size of the fruits and growth conditions including climate, irrigation (Weenan et al., 1996; Uji, 2007; Norjana and Aziah, strategy or soil type (Callahan, 2003; Kader, 2008). 2011). New cultivars which have combination in sensory, Indonesia is one of the Durio genetic diversity nutritive and physical properties of lai and durian are centers in the world. One of edible and famous eagerly awaited to be developed. Therefore, breeders Durio species in Kutai, Kalimantan, Indonesia, is lai need more information and perspective analytical (D.kutejensis) (Uji, 2005). Lai has different physical tools in order to produce new fruit cultivars with characteristics compared with durian. Lai fruit peel better flavor (Uji, 2005; Baldwin, 2008). Studies color is light yellowish but the shape is similar to on several physicochemical and sensory properties durian. Lai has an attractive flesh color from orange to of Malaysian durians (Voon et al., 2007; Maninang red and low aroma intensity, therefore most probable et al., 2011) and their volatiles composition (Voon their physicochemical and sensory properties also et al., 2006; Zhang et al., 2006; Rahman and differ. Some of lai cultivars are being developed in Hashim, 2007) has been conducted. However, Kalimantan including Batuah, Kutai, Mahakam, information on lai physicochemical composition Merah and Gincu. These species are interesting to and sensory attributes is very limited. This study *Corresponding author. Email: [email protected] Tel: +62251-8620069 1467 Belgis et al./IFRJ 23(4): 1466-1473 aimed to provide comprehensive information on pH meter. Calibration was done by using buffer pH physicochemical composition and sensory attributes 4.0 and 7.0 solutions. All the chemical results were profiles (taste and mouth feel) of several Indonesian obtained in duplicate. lai and durian cultivars. The relationship between Color measurements were performed using a sensory, physical and chemical composition of lai Colorimeter 3 (Minolta CR-300/CR-310). Random and durian cultivar were also studied. Correlation readings, 3 measurements, were taken at 3 different analysis would make the selection process of lai locations on the flesh of each sample. The mean of and durian breeding programs easier (Saftner et al., these 3 readings were taken and color description 2008; Gadze et al., 2011; Eggink et al., 2012). The for each sample was expressed as CIE values for comprehensive information of physicochemical and lightness (L*), redness (a*) and yellowness (b*). sensory characteristics can be used as indicators of Lightness parameter L declared value 0 = black, 100 the genotype and phenotype diversity as the basis for = white. Chromatic colors red-green color mixture selection to produce new fruit genotypes having a was shown by the value of (a) = 0-80 red and (a-) = better flavor (Kader, 2008). 0 - (-80) for the green color. Whereas, for the blue- yellow chromatic mixture color was shown by the Materials and Methods value of (b) = 0-70 yellow and (b-) = 0 - (-70) blue. Plant material Sensory analysis Lai and durian fruit cultivars used in this research Quantitative descriptive analysis method (QDA) were harvested in January to February 2013. Five lai was applied for detailed sensory characterization of cultivars, (‘Batuah’, ‘Merah’, ‘Mahakam’,’Kutai’ lai and durian by 10 selected and trained panelists and ‘Gincu) were obtained from Batuah villages, (7 females and 3 males, aged from 26 to 45 years). districts Loa Janan, Kutai Kartanegara, East Sensory characterization was also evaluated by Kalimantan, Indonesia. Lai cultivar ‘Mas’ and four a panel using FGD (Focus Group Discussion) as durian cultivars (‘Matahari’, ’Sukarno’, ’Ajimah’ and described in Meilgaard et al. (1999). In QDA test, ‘Hejo’) were obtained from Mekarsari Fruit Garden the samples were described using each 3 attributes Bogor, West Java, Indonesia. Lai and durian fruits of taste (sweetness, sourness, bitterness) and mouth were harvested at the same physiological maturity. feel (texture, moist and stickiness). A continuous, 15 Dropped naturally ripened, free of visual defect cm unstructured scale (assuming a scale of 0 -100) and not rotten fruits were collected. The fruits were was used for the evaluation (0 indicates not detected stored at 30ºC and 80% RH for 2 days to optimize intensity - scale 100 indicates very strong intensity). ripening (Ketsa and Daengkanit, 1999). Afterward Three replicated measurements were made for each lai and durian was cut opened along the rind, the sample. pulp was separated from the seed manually and then delivered to the laboratory immediately. Sample was Statistical analysis homogenized for about 2 min (using blender). Four Data obtained from chemical and sensory analyses hundred grams of separated blended fruit pulps of were subjected to analysis of variance (ANOVA) each cultivar was packed in a commercial aluminum and means were separated by Duncan’s multiple foil, then was packaged using vacuum sealer and range test at P=0.05 (IBM SPSS Statistics version stored at -30±2ºC in freezer. Prior to the analysis, all 20). For sensory and physic chemical characteristics fruit pulps were fully thawed. correlation, raw data was used to calculate Pearson correlation coefficient which was used to model the Physicochemical analysis relationships. PCA was applied for lai and durian Moisture content was determined by AOAC cultivars physicochemical and sensory mapping (The 934.01 (2005) method. Ash content was determined Unscrambler Windows Version 9.7 software package, by AOAC 930.05 (2005) method. Protein content CAMO A/S, Trondheim, Norway). was measured by Micro Kjeldahl method (AOAC 978.04, 2005). Fat content was determined by AOAC Results and Discussion 963.15 (2005). Total sugar content was determined by Luff-Schoorl method (INS, 1992). Physicochemical analysis Soluble solids content was measured according The results of the physicochemical analysis of to Voon et al. (2007), by using hand refractometer lai and durian were shown in Tables 1, 2 and 3. For and the results were expressed as °Brix. The pH of all cultivars, significant differences (p< 0.05) were the pulp was determined by using a Methrom 620 observed in the physicochemical composition. Lai Belgis et al./IFRJ 23(4): 1466-1473 1468 Table 1. Fat, protein, carbohydrate, moisture, ash, total sugar, SSC and pH of lai (D. kutejensis) and durian
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