Pengaruh Lama Fermentasi dengan Lactobacillus plantarum terhadap Karakteristik Fisikokimia dan Fungsional Tepung Biji Durian (Durio zibethinus Murr)


 This research was aimed to determine the effect of fermentation time on physicochemical and functional characteristics fermented durian seed flour using Lactobacillus plantarum inoculum. study used a completely randomized design with treatment consisting 5 levels, namely: 0 hours, 12 24 36 48 hours. Each repeated 3 times in order obtain 15 experimental units. Data were analyzed by analysis variance if had significant effect, it variables, continued Duncan's Multiple Range test. The results showed that yield, density Kamba, oil absorption capacity, solubility total lactic acid bacteria, but no moisture content, ash color density, water swelling power. Long hours resulted best content 0.67%, 9.87%, kamba 0.49%, L 34.59, starch capacity 1,95%, 2.41, power 45.01%, solubility, 24.30% LAB.