CD Skripsi

Karakteristik Fisiko-Kimia Tepung Biji Durian Modifikasi Dengan Metode Fermentasi Menggunakan Bakteri Lactiplantibacillus Plantarum

---

ABSTRACT
Durio seeds are one of the products of durian fruit that has not been utilized optimally. The use of durio seeds to are considered to be able to used as flour considering the chemical properties of the durio seeds. The aim of this research was to obtain the best concentration of Lactiplantibacillus plantarum on the physico-chemical properties of durio seed flour modified by fermentation. This research was conducted experimentally using a completely randomized design with four treatments and four replications. The treatment levels in this study were TF 1 (non-fermented flour), TF 2 (1% fermented flour), TF 3 (3% fermented flour), and TF 4 (5% fermented flour). The data obtained were analyzed statistically using analysis of variance and continued with the duncan’s multiple range test (DMRT) at the 5% level. Analysis of variance showed that fermentation had a significant effect on the water content of fermented modified durian seed flour, while the concentration of L. plantarum had a significant effect on the ash content and amylose content, water holding capacity, oil holding capacity, sifat amilograf, swelling power, solubility and freeze-thaw stability. The best flour modification was found in L. plantarum concentration of 1% with water content of 10.65%, ash content of 2.90%, amylose content of 23.93%, swelling power 11,60 g/g, solubility 6,20%, water holding capacity 292%, oil holding capacity 115%, freeze-thaw stability 33,67%, peak 4589cP, hold 2958cP, breakdown 1631cP, final viscosity 4317cP, setback 1359cP, peac time 9,4 minute, and pasting tamperature 75.7°C.
Keywords: Durio seeds flour, fermentation, Lactiplantibacillus plantarum

---

Ketersediaan

Informasi Detail

Judul Seri

-

No. Panggil

1906195191

Penerbit

Pekanbaru : Universitas Riau – F.PERTANIAN – TEKNOLOGI PERTANIAN., 2025

Deskripsi Fisik

-

Bahasa

Indonesia

ISBN/ISSN

-

Klasifikasi

1906195191

Tipe Isi

-

Tipe Media

-

Tipe Pembawa

-

Edisi

-

Subjek

TEKNOLOGI HASIL PERTANIAN

Info Detail Spesifik

-

Pernyataan Tanggungjawab

daus

Versi lain/terkait

Lampiran Berkas

Komentar

---

Anda harus masuk sebelum memberikan komentar