Characteristics of Physical, Chemical, and Organoleptic Properties of Gulai, Kalio, and Rendang from Rubber Seeds (Hevea Brasiliensis) as Traditional Plant-based Food

Abstract

Abstract The study aimed to determine the physical, chemical, organoleptic characteristics and safety of rubber seeds (Hevea brasiliensis) which were processed into gulai, kalio, and rendang. This research used a descriptive exploratory method to determine the differences in rubber seeds’ physical, chemical, and organoleptic properties. The treatments in this study were processing rubber seeds into gulai with a cooking time of 1 hour, kalio with a cooking time of 2 hours, and rendang with a cooking time of 3 hours. Physical analysis showed the highest hardness value was in processing rubber seeds into rendang 31.03 N/cm2. Chemical analysis of processed rubber seed products for the highest water content in rubber seed gulai 59.25%, the highest ash content in rubber seed rendang 6.78%, the highest protein content in rubber seed gulai 8.99%, the highest fat content in rubber seed rendang 38.84%, the highest carbohydrate content in rubber seed rendang 16.29%, the tallest free fatty acid number in rubber seed rendang 0.4%, the peroxide value was not detected in each treatment product. The highest cyanide acid was in rubber seed gulai 10.76 mg/kg. Based on the organoleptic test, rendang rubber seed is the most preferred processed rubber seed product from aroma, color, texture, and taste.