PEMANFAATAN BIJI ALPUKAT (Persea Americana Mill) SEBAGAI BAHAN PEMBUAT PATI

Abstract

This study aims to determine the effect of time and temperature on the quality of the resulting starch avocado seed. This study used a completely randomized factorial design with two replications. Temperature factor with four level 1: S1: 40 0C, S2: 50 0C, S3: 60 0C and S4: 70 0C. Factor 2 time four levels ie: W1: 6 hours, W2: 7 hours, W3: 8 hours and W4: 9 hours. The results showed the temperature and the W1 S1 shows a very different effect on yield, moisture content, carbohydrate content and color. However, the interaction effect of treatment showed no significant difference. The results showed the temperature and drying time gives a very real effect on yield, moisture content, carbohydrates, and starches avocado color.

Keywords: avocado seed, Persea Americana Mill, starch