THE EFFECT OF NATRIUM BICARBONATE (NaHCO3)AND TEMPERATURE ON THE QUALITY OF DURIAN SEED TORTILLA ( Durio zibethinus Murr)

Abstract

This study uses a complete random design (CRD) with a factorial (2) two replications. The first factor is the amount of sodium bicarbonate with a password (N) consisting of 4 levels, namely: N₀ = 0%, 0,1% = N₁, N₂ and N₃ = 0,2% = 0,3%. The second factor is the temperature of the drying with a password (S) which consists of 4 levels, namely: S₁ = 55⁰C, 60⁰C = S₂, S₃ = 65⁰C and S₄=70⁰C. The parameters observed were: carbohydrate content, water content, organoleptic color, and texture. In this study, the best treatment to make tortillas durian seed is the N₃S₄ treatment, the amount of 0.3% sodium bikarbnat and drying temperature 70⁰C.

Keywords: tortilla, durian seed, sodium bicarbonate, drying temperature