CD Tugas Akhir

Karakteristik Tepung Dari Biji Durian

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ABSTRACT
Generally, durian seeds are waste in the surrounding environment. The high starch
content in durian seeds has the potential to be processed into flour. At the flour
manufacturing stage, the drying process affects the characteristics of the flour produced.
This study aims to determine the effect of drying temperature variations on the
characteristics of durian seed flour in the form of organoleptic tests, moisture content, fat
content, ash content, carbohydrate content and yield, as well as to determine the drying
process conditions that produce the best flour characteristics. In this study, variations in
the drying temperature were carried out with temperatures of 30 ° C, 40 ° C, 50 ° C, 60 °
C and 70 ° C, with the analysis parameters in the form of organoleptic test, moisture test,
ash content test, fat content test, test carbohydrate content and yield test. The best results
of flour from durian seeds are found at temperature variations of 60 oC with organoleptic
results in ivory white, distinctive smell of dry durian seeds and fine texture, resulting in
water content of 6.2%, fat content of 0.6%, ash content of 1.8%, carbohydrate content of
61.83% and yield of 39.06%.
Keywords: durian seeds, durian seed flour, drying temperature, drying

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

07 02. 021 (0014)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Teknik – Teknik Kimia., 2021

Deskripsi Fisik

ix, 79 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

07 02. 021 (0014)

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNIK KIMIA

Info Detail Spesifik

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Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

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