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.

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