SUMMARY
Abstrak. Suhu merupakan faktor yang berpengaruh terhadap perubahan mutu tepung biji durian. Oleh karena itu dalam menduga kecepatan penurunan mutu selama penyimpanan faktor suhu harus selalu diperhitungkan. Keadaan suhu penyimpanan tetap dari waktu ke waktu maka penurunan mutu cukup dengan menggunakan persamaan arrhenius. Tujuan Penelitian ini adalah mengetahui pengaruh larutan natrium metabisulfit (Na2S2O5) dan pengukusan terhadap warna tepung biji durian yang dihasilkan, dan menduga umur simpan tepung biji durian. Hasil penelitian ini menunjukkan bahwa umur simpan tepung biji durian pada suhu 30 0C tanpa perlakuan = 55,70 hari, perlakuan natrium = 61,05 hari, perlakuan pengukusan 10 menit = 53,21, perlakuan pengukusan 20 menit = 61,32 hari dan perlakuan pengukusan 30 menit = 44,07 hari. Pada suhu 35 0C tanpa perlakuan = 51,82 hari, natrium perlakuan = 53,83 hari, perlakuan pengukusan 10 menit = 48,96 hari, perlakuan pengukusan 20 menit = 63,18 hari dan perlakuan pengukusan 30 menit = 42,59 hari. Pada suhu 40 0C tanpa perlakuan = 50.50 hari, perlakuan natrium = 46.23 hari, perlakuan pengukusan 10 menit = 65,80 hari, perlakuan pengukusan 20 menit = 54,86 hari, dan perlakuan pengukusan 30 menit = 39,40 hari. Suhu 55 0C tanpa perlakuan = 19,83 hari, perlakuan natrium = 22,78 hari, perlakuan pengukusan 10 menit = 18,65 hari, perlakuan pengukusan 20 menit = 26,73 hari, dan perlakuan pengukusan 30 menit = 27,14 hari. Dari penelitian ini didapat lima model yaitu K = 291339554,8 e-6443(1/T),K = 114691,3 e-4025(1/T), K = 35596,4 e-3676(1/T), K = 23155,7 e-3570(1/T), K = 211,6 e-2016(1/T). Estimation Save Life Flour Seeds Durian (Durio zibethinus) Using Arrhenius Equation Abstract. Temperature is a factor affecting the change in the quality of durian seed flour. Therefore the suspect speed deterioration during storage temperature factors should be taken into account. State storage temperature fixed from time to time, the degradation simply by using the Arrhenius equation. The purpose of this study was to determine the effect of sodium metabisulfite (Na2S2O5) and steaming towards color durian seed flour produced, and suspect the shelf life of durian seed flour. The results of this study indicate that the shelf life of durian seed flour at 30 0C without treatment = 55.70 days, sodium treatment = 61.05 days, treatment steaming 10 minutes = 53.21, steaming treatment 20 minutes = 61.32 days and steaming treatment 30 minutes = 44.07 days. At a temperature of 35 0C without treatment = 51.82 days, sodium treatment = 53.83 days, treatment steaming 10 minutes = 48.96 days, treatment steaming 20 minutes = 63.18 days and steaming treatment 30 minutes = 42.59 days. At a temperature of 40 0C = 50,50 days without treatment, treatment of sodium = 46.23 days, treatment steaming 10 minutes = 65,80 days, treatment steaming 20 minutes = 54.86 days, and treatment of steaming 30 minutes = 39.40 days. Temperature 55 0C without treatment = 19.83 days, the treatment of sodium = 22.78 days, treatment steaming 10 minutes = 18.65 days, treatment steaming 20 minutes = 26.73 days, and treatment of steaming 30 minutes = 27.14 days. From this study, obtained five models, namely K = 291339554,8 e-6443(1/T), K = 114691.3 e-4025(1/T), K = 35596.4 e-3676(1/T), K = 23155.7 e-3570(1/T), K = 211.6 e-2016(1/T).