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Durian seeds are one type of seed that contains glucomannan. The aim is to determine glucomannan levels in the durian seed. The study was designed using a completely randomized design (CRD). The extracted glucomannan was determined by the spectrophotometry method at various temperature and hydrolysis time. The crude extract of glucomannan was hydrolyzed using 3 M HCl for 70, 80, 90, 100, and 110 minutes at 70, 80, 90, 100, and 110°C. The highest glucomannan concentration of 39.60% was obtained at a hydrolysis temperature of 100°C for 100 minutes. The analysis of the FTIR spectrophotometer shown that the vibration of the C-O-C functional group (glycoside bond) was obtained at the wavelength number of 1020.34 cm-1 which is a characteristic of glucomannan.

Keywords: glucomannan, durian seed, hydrolysis, spectrophotometry

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