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.
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