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.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.
Objectives
:
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 organolept
ic, moisture content ≤ 14.5%, ash content ≤ 0.70%, ALT ≤ 106 and 104 ≤
AKK.
Methods:
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 AK
K 10
-
150 as
many colonies/g are calculated
.
Results:
P1 has organoleptic test results in powder form, characteristic
odor, brown color, water content of 8.594%, ash content of 3.693%, ALT 135 x 102 colonies / gram, AKK
0 colonies / gram. P2 has organolepti
c test results in powder form, characteristic odor, light brown color,
moisture content 8.598%, ash content 3.473%, ALT 9.5 x 101 colony / gram, AKK 28 x 102 colony /
gram. P3 has organoleptic test results in powder form, characteristic odor, brown color,
water content
6,782%, ash content 3,527%, ALT 194 x 101 colony / gram, AKK 11 x 101 colony / gram. Water content
test results <14.5%, ALT test results <106 and test results <104, while ash content results> 0.70%
.
Conclusions and suggestions:
From the resul
ts of quality testing it can be stated that durian seed flour
meets the quality requirements of Indonesian National Standard No. 3751 in 2009 except ash conten