Peranan kondisi penggorengan dengan beberapa cara pemutihan terhadap kualitas rotan manau (Calamus manan Miq)=The Role of Frying Condition by Using Bleaching Methods on the Quality of Rattan manau (Calamus manan Miq)=The

The objective of this research was to observe the effect of frying duration, composition of frying oil, bleaching procedure and the effect of their interaction toward manau rattan (Calamus manta: Miq) quality. This research was carried out by frying rattan in a specific place and followed by bleaching procedures. Three factors by factorial experiment in Completed Randomized Design (CRD) was employed. The factor used in the research were frying duration (15, 30, 45 and 60 minutes), composition of Frying oil (coconut oil and solar oil in 1:1, 1:2 and 1:3 compositions), bleaching treatments consisting of three methods: bleaching by SO2, bleaching by H202 and bleaching by Ca0C12. The sum of treatments (factor combination) is 4 x 3x 3 = 36. Three replication were employed factor. Means comparisons were made by Honestly Significant Difference (HSD) at 5% and 1% level of significance. Result of this research shows that frying duration composition of frying oil and bleaching procedure were significant in terms of combination factor or single factor. The shortest frying duration resulted in the best rattan characteristic. Composition of frying oil of 1:1 coconut oil and solar oil resulted in the highest value of rattan quality. The highest value of rattan quality is obtained by bleaching in S02. The interaction of 1:1 produced the highest value of rattan quality. The interaction of frying duration of 15 minutes and bleaching by SO2 produced the highest value. The interaction of frying oil composition of 1:1 and bleaching by SO2 also produced the highest value of rattan quality, while three factors interaction of frying oil composition of 1:1 and duration of 15 minutes and bleaching by SO2 produced the best. Key words: frying duration -- composition of frying oil -- bleaching -coconut oil -- solar oi