Characteristics of Physical, Chemical, and Organoleptic Properties of Gulai, Kalio, and Rendang from Rubber Seeds (Hevea Brasiliensis) as Traditional Plant-based Food

Abstract The study aimed to determine the physical, chemical, organoleptic characteristics and safety of rubber seeds ( Hevea brasiliensis ) which were processed into gulai, kalio, rendang. This research used a descriptive exploratory method differences in seeds’ properties. treatments this processing gulai with cooking time 1 hour, kalio 2 hours, rendang 3 hours. Physical analysis showed highest hardness value was 31.03 N/cm . Chemical seed products for water content 59.25%, ash 6.78%, protein 8.99%, fat 38.84%, carbohydrate 16.29%, tallest free fatty acid number 0.4%, peroxide not detected each treatment product. cyanide 10.76 mg/kg. Based on test, is most preferred product from aroma, color, texture, taste.