<![CDATA[This study aims to determine the effect of time and temperature on the quality of the resulting starch avocado seed. This study used a completely randomized factorial design with two replications. Temperature factor with four level 1: S1: 40 0C, S2: 50 0C, S3: 60 0C and S4: 70 0C. Factor 2 time four levels ie: W1: 6 hours, W2: 7 hours, W3: 8 hours and W4: 9 hours. The results showed the temperature and the W1 S1 shows a very different effect on yield, moisture content, carbohydrate content and color. However, the interaction effect of treatment showed no significant difference. The results showed the temperature and drying time gives a very real effect on yield, moisture content, carbohydrates, and starches avocado color.Keywords: avocado seed, Persea Americana Mill, starch]]>
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