Pengaruh Konsentrasi Humektan dan Lama Penyimpanan terhadap Mutu Keripik Biji Durian (Durizibethinus Murr)

Abstract

The aim of this research was to investigate the effect of humectant concentration and storage time on the quality of chips from durian seed. The research had been perfomed using factorial completely randomized design (CRD) with two factors, i.e: humectant concentration (K) : (0,0%, 0,15%, 0,30%, and 0,45%) and storage time (L) : (0, 7, 14, and 21 day). Parameters analyzed were water content, water activity, oil content, colour value, and organoleptic values (taste and crispiness). The result showed that humectant concentration had highly significant effect on the water content, water activity, oil content, colour value, and organoleptic values (taste and crispiness). The storage time had highly significant effect on the water content, water activity, oil content, colour value, and organoleptic values (taste and crispiness). The interaction of humectant concentration and storage time had highly significant effect on the water content and oil content. The 0,45% humectant concentration and 0 day storage time produced the better and more acceptable quality of the chips from durian seed.