AbstrakPenelitian ini bertujuan untuk mengetahui ada tidaknya pengaruhpenambahan ragi dan lama fermentasi terhadap kadar glukosa yang dihasilkandari fermentasi suspensi tepung biji durian.Subjek dalam penelitian ini adalah suspensi tepung biji durian. Objekpenelitian dalam penelitian ini adalah kadar glukosa dari suspensi tepung bijidurian yang difermentasi dengan variasi penambahan ragi 50 mg, 100 mg, dan150 mg dan lama fermentasi 24 jam, 48 jam dan 72 jam, dengan menggunakanperbandingan tepung biji durian dan akuades sebesar 1:4. Pada penelitian ini,analisis kualitatif glukosa dengan menggunakan uji Molisch dan uji Barfoed.Sedangkan uji kuantitatif glukosa yang dihasilkan pada proses fermentasi suspensitepung biji durian ditentukan dengan spektrofotometer dengan metode Nelson-Somogyi. Pengaruh penambahan ragi dan lama fermentasi diuji secara statistikmenggunakan ANAVA AB dan dilanjutkan dengan uji Tukey untuk mengetahuiperbedaan yang signifikan.Hasil uji kualitatif menunjukkan bahwa hasil fermentasi tepung bijidurian dengan menggunakan ragi tape mengandung glukosa. Hasil uji statistikdengan ANAVA AB dan uji Tukey menunjukkan adanya perbedaan kadarglukosa hasil fermentasi tepung biji durian pada variasi penambahan ragi danlama fermentasi. Kadar glukosa tertinggi dicapai pada penambahan berat ragi 150mg dan lama fermentasi 72 jam dengan kadar 3,91% b/v.Kata Kunci : tepung biji durian, ragi, fermentasi, glukosa.Kata Kuncitepung biji durian, ragi, fermentasi, glukosa.

AbstractThe aim of this research is to determine the effect of addition process ofyeast concentration and various fermentation time of glucose content which isproduced by the fermentation of suspension wheat seeds durian.The main issue of this research was the durian seeds wheat, wheater it canproduce amount of glucose content through fermentation under variousconcentration of yeast which were 50 mg, 100 mg, and 150 mg and duration offermentation 24 hours, 48 hours, and 72 by using a ratio of 1 mg of durian seedswheat dissolved in 4 mL distilled water hours. The Molisch test and Barfoed testwas used during the research in order to get qualitative analysis of glucosecontent. While the quantitative analysis of glucose content that produced duringfermentation process of durian seeds wheat was using a spectrophotometer withthe Nelson-Somogyi method. The effect of addition process of yeast andfermentation time were statistically tested using ANAVA AB and followed byTukey test to detect significant differences.The result of qualitative test showed that the durian seeds wheat whichfermented with yeast tapai containing glucose. The result of statistical test withANAVA AB and followed by Tukey test showed differences in glucose levels offermented wheat seeds durian on the variation of the addition of yeast andfermentation time. The highest glucose levels achieved in the addition of yeast150 mg, and duration 72 hours with levels of 3,91% w/v.durian seed wheat, yeast, fermentation, glucose.Keyword durian seed wheat, yeast, fermentation, glucose.