Kinetic bio-reaction modelling durian seed fused Lactobacillus plantarum suspension by high-order embedded runge-kutta

The advantage and added value of durian seed flour is increased by biochemical modification to substitute the functional properties of wheat flour. The research was carried out by immersing durian seed into Lactobacillus plantarum suspension. The purpose was to analyze the effect of durian seed consistency, starter concentration, and several bio-reaction kinetic parameters of durian seed chop with L. plantarum. This involves washing and cutting durian seed, immersing the seed in Na2S2O5 solution, fermenting durian seed using L. plantarum bacteria, drying fermented durian seed, grinding, and sifting 80 mesh of fermented durian seed flour. The modified durian seed sample was analyzed for several functional and microbial parameters, such as the carbonyl group, carboxyl group, degree of substitution, and the number of bacteria by SPC method with various independent variable. The loose variable occurs in 5%, 10%, 15%, 20% and 25% b/v substrate concentration, starter concentration of 2.5%, 5%, 10% v/v and fermentation period initiated from 8 multiples until 40 hrs. The kinetic fermentation model was compiled and optimized solver using a third order runge kutta. Based on the results, modified durian seed flour showed a significant change in functional properties compared to unmodified. The maximum specific growth rate of L. plantarum in durian seed slices was 1.902/hr. The maximum bacterial concentrations (Xm), Kd, Yx/s, and Ks obtained in this study were 8.69×1020 CFU/mL, 1.631/hr, 5.375 CFU/mL g-1 , and 4.49 g/L, respectively. The optimal condition of durian seed flour was at 15% w/v substrate concentration and 5% v/v starter concentration at 24-hr fermentation time with a swelling power value of 8.5 g/g, 7.64% solubility, 162.43% WAC and 28.81% OAC. Though the functional properties obtained were still not close to commercial wheat flour, there was a significant increase compared to native durian seed flour. Hence, the data obtained showed that fermented durian seed flour has potential to be used as wheat flour alternative.