PENGARUH PERENDAMAN KAPUR SIRIH DAN GARAM TERHADAP MUTU TEPUNG BIJI DURIAN (Durio zibethinus Murr)
Abstract: The aim of this
study was to determine the best treatment of the difference solution of slaked lime, salt (NaCl) and
soaking time on the quality of flour of durian seed either from the physical,
chemical and organic. This study uses a completely randomized design (CRD) with
six treatments, with each treatment using 5 grams of slaked lime and 5 grams of
salt, 105 grams of durian seeds are used with soaking time of 1, 2, 3 hours in
300 ml of water and three replications. The treatment in this study was PK1 (1
hour long immersion in a solution of slaked lime 5%), PK2 (2 hour long
immersion in a solution of slaked lime 5%), PK3 (1 hour long immersion in a
solution of slaked lime 5%), PG1 (1 hour long immersion in a solution of salt
5%), PG2 (2 hour long immersion in a solution of salt 5%), PG3 (3 hour long
immersion in a solution of salt 5%). The data obtained were analyzed used
analysis of variance followed by Duncan's New Multiple Range Test (DNMRT) at
5%. The results showed that the difference in the solution and soaking time is
not obvious effect on water content, ash content, starch and fiber content, but
has evident influential toward the value of the immersion, pH and sensory
assessment. The best treatment in this study was PG3 (3 hour long immersion in
a solution of salt 5%) has value of 57.62%, moisture content 8.62%, ash content
of 3.72%, starch content 42,35%, fiber content of 4.69%, pH 6.63% and Sensory
be accepted by the panelis.
Penulis: Suparno, Raswen Efendi,
Rahmayuni
Kode Jurnal: jppertaniandd160596
