Effect of sodium metabisulphite concentration and salt concentration on the physicochemical properties of durian seed flour (Durio zibethinus Murr)

Abstract

Abstract This research aimed to determine the physicochemical characteristics of durian seed flour and to develop the utilization of durian seeds. The analysis was performed using a factorial complete randomized design consisting of two factors, namely the concentration of sodium metabisulphite (N) and the salt concentration (G). The concentration of sodium metabisulphite (N) gave a very significant effect on moisture content, ash content, and the value of L; and no significant effect on fat content and protein content. Furthermore, salt concentration (G) had a very significant effect on ash content, fat content and the value of L; a significant effect on the moisture content and protein content. The interaction between the two factors had a highly significant effect on ash content and the value of L; and no significant effect on moisture content, fat content and protein content. Durian seed flour with a concentration of 3000 ppm sodium metabisulphite and a salt concentration of 4% yield produced by best durian seed flour.