Background: Durian (Durio zibethinus Murr) is a very popular fruit in Indonesia. People consume durian flesh because it has high nutritional value and delicious taste, while the durian skin and seeds are thrown away as waste. Durian seed flour contains quite a lot of starch, so it can be used as a filling ingredient for salami. The purpose of this study was to determine the physicochemical and microbiological quality of salami using durian seed flour as a filler. 
 
Methods: The research has been successfully carried out using a completely randomized design with five treatments P0(0%), P1(5%), P2(10%), P3(15%), P4(20%) each treatment was repeated 4 times. Parameters measured include physical and chemical and microbiology. The data used by ANOVA and continued with the Tukey test. 
 
Result: The research results show that the cooking losses decreased from 24.48%-8.31% and #39; Water Holding Capacity increased from 27.78%-51.97%; Softness increases from 13.94-22.39 mm/g/10 seconds. While the chemical quality of the water content increased from 40.46%-44.84%; Fat decreased from 19.95-13.75%; Protein decreased from 24.90-20.74%; Carbohydrates increased from 40.46-44.84%; Microbiological such as pH 4.07-4.08; Total Plate Count decreased from 3.57&times;103 CFU/gram - 3.038&times;103 CFU/gram. The study concluded that Durian seed flour cat a level of 15% could be used as a filler which improved the physicochemical and microbiological quality of salami.

The Effect of the Use of Durian Seed Flour (Durio zibethinus Murr) as a Filler on the Physiochemical and Microbiology of Salami