Chemical properties of tempoyak from Lima Puluh Kota district of West Sumatera, Indonesia

Abstract Tempoyak is a traditional food from durian, which made by processed, fermented durian flesh with the addition of salt and fermentation in anaerobic conditions stored closed state. This study aims to determine chemical properties tempoyak, namely value protein, fat content, water pH, TTA (Total Titrable Acid) Lima Puluh Kota District. The method used descriptive analysis laboratory. samples this are Durian meat ( Duriozibethinus L.) four treatments, first treatment uses only (TC1), second banana leaf packaging (TC2), third added chili (TC3), slices (TC4). All treatments were then aged for two weeks. results showed that protein content was 1.42% - 6.49%. highest TC1 1.03% -3.04% 75.60% -89.97% tempoyak TC3, pH 3.8 4.1 TC1, Total Acid 0.29% -0.34% TC3 TC4.