“Uji Mutu Tepung Biji Durian Sebagai Bahan Pangan Alternatif Berdasarkan Kadar Air dan Kadar Abu Serta Cemaran Mikroba”

Durian (Durio zibethinus murr) is a fruit that is very popular in Indonesia.
During this time, part of the fruit of the durian which is more commonly consumed
fruit or salute were part of the flesh. The percentage of the weight of this section
include low only 20-35%. This means the skin (60-75%) and seeds (5-15%) have
not been fullest utilized. Raw durian seeds are not edible because it contains fatty
acids syclopropene which is toxic, how to cope with the presence of these
compounds is by sulfatation (stream of sulfuric compounds in fats) or by warming
high, so the cluster of syclopropene will be off. Raw durian seeds can be processed
in the form of flour and used as a substitute material as a source of carbohydrates,
durian seeds because in there as much as 43.6 grams of carbohydrates per 100
grams. This research aims to make a durian seed flour and do a test to find out
organoleptic, moisture content, ash and microbial impurities levels based on
National standard of Indonesia No. 3751 year 2009 including organoleptic,
moisture content ≤ 14.5%, ash content ≤ 0.70%, ALT ≤ 106
and 104 ≤ AKK.
Some of the methods used in this study, i.e., gravimetric water content by the
method of gray levels, gravimetric methods, test of microbial impurities with ALT
method as much as 25-250 colonies/g are calculated and AKK 10-150 as many
colonies/g are calculated . After having obtained the data from tests conducted then
compared directly with data requirements.
The quality of the test results can be stated that the durian seed flour quality
meets the requirements of National standard of Indonesia No. 3751 year 2009
except the grey levels. Durian seed flour products P1 has the organoleptic results
powder form, peculiar smell, brown color, moisture content 8.594%, ash content
3.693%, ALT 135 x 102
colonies/g, AKK 0 colonies/g. P2 has the organoleptic
results powder form, peculiar smell, light brown color, moisture content 8.598%,
ash content 3.473%, ALT 9.5 x 101
colony/gram, AKK 28 x 102
colonies/g. P3 has
the organoleptic results powder form, peculiar smell, brown color, moisture content
6.782%, ash content 3.527%, ALT 194 x 101
colony/gram, AKK 11 x 101
colony/gram. The test results of each of the products does not exceed the levels of
the test results, the moisture content does not exceed the maximum rate of 14.5%,
ALT test results does not exceed the maximum limit of 106
and test results does not
exceed the maximum limit of AKK 104
, while the result exceeds the maximum
levels of ash content 0.70 %.
Keywords: durian seed flour, organoleptic, moisture content, ash content, ALT,
AKK