CD Skripsi

Karakteristik Kimia Tepung Biji Durian Modifikasi Dengan Metode 2 Siklus Autoclaving-Cooling

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ABSTRACT
Durian seed are one of the products of durian fruit that has not been utilized optimally. Durian seed have chemical characteristics that are suitable for use as flour. The purpose of this research was to obtain the chemical characteristics of durian seed flour in the modification of autoclaving-cooling 2 cycles and to determine the best treatment. The treatments in this study were the length of autoclaving time including P1 (natural durian seed flour), P2 (modified durian seed flour autoclaving-cooling 2 cycles with autoclaving time of 15 minutes), P3 (modified durian seed flour autoclaving-cooling 2 cycles with autoclaving time of 28 minutes), and P4 (modified durian seed flour autoclaving-cooling 2 cycles with autoclaving time of 41 minutes). The data obtained were analyzed statistically using analysis of variance and continued with the duncan’s multiple range test (DMRT) at the level of 5%. The results showed that the length of autoclaving time had a significant effect on water content and amylose content but had no significant effect on ash, protein, and fat content. The modified treatment of autoclaving-cooling 2 cycles with an autoclaving time of 41 minutes (P4) produced the best chemical characteristics of durian seed flour with amylose content of 24.83%, water content of 14.44%, ash content of 3.93%, protein content of 8.16%, and fat content of 0.96%.
Keywords: Autoclaving-cooling 2 cycle, autoclaving time, durian seed flour

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

2106112417

Penerbit

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

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

2106112417

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

daus

Versi lain/terkait

Lampiran Berkas

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