ANALISIS KADAR GIZI PADA EMPING BIJI DURIAN (Durio zibethinus Murr) SEBAGAI UPAYA DIVERSIFIKASI PRODUK MAKANAN
Keywords:
emping, nutrient content, Durio zibethinus MurrAbstract
Durian seeds are part of the durian fruit that has not been maximally utilized and usually only becomes waste that causes environmental pollution. Durian seeds have a fairly complete nutritional content including carbohydrates, protein and fat. So it is necessary to innovate the processing of durian seeds. This study aims to determine how much nutrient content in durian seed-based chips (Durio zibethinus Murr). This type of research is descriptive qualitative research with a laboratory experimental approach. Durian seed samples were taken at the Mardika Market in Ambon City and nutrient content analysis was carried out at the chemistry laboratory of Muhammadiyah University of Malang. The results showed that the highest nutrient content in raw emping was 75.335% carbohydrate, 11.884% protein, 1.062% fat and 11.011% water. while in fried emping the highest nutrient content was 64.715% carbohydrate, 16.804% fat, 15.866% protein and 1.443% water.References
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