| dc.description.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. | en_US |
