EVALUASI MUTU DODOL BERBASIS TEPUNG KETAN DAN BUAH PEDADA (Sonneratia Caseolaris)
Abstract: This research aims
to get the best treatment formulation and quality appropriate Indonesian
National Standar (1996) of Fruit Dodol based on ratio level of Pedada’s flesh
and Sticky Rice flour and find out the panelists’ favorite level toward the
produced Dodol. This study used Complete Randomized Design (CRD) by 4
treatments and 4 replications: P1T1 (Pedada’s Flesh 20%:Sticky Rice Flour 80%),
P2T2 (Pedada’s Flesh 30%: Sticky Rice Flour 70%), P3T3 (Pedada’s Flesh 40%:
Sticky Rice Flour 60%), P4T4 (Pedada’s Flesh 50%: Sticky Rice Flour 50%). The
results showed that the amount of Pedada’s Flesh and Sticky Rice Flour ratio
has the real significant on the water content, crude fiber content, ash
content, fat content, sucrose content, acidity, organoleptic assessment
descriptive (color, aroma, flavour and texture) as well as evaluating the
overall hedonic organoleptic. The best result of treatment formulation was P2T2
(30%:70%) with water content 15.70%, crude fiber content 3.98%, ash content
0.57%, fat content 4.60%, sucrose content46.30%, acidity 6.10, slightly brown
color, fragrant aroma not typical Pedada, sweet taste slightly sour and
slightly chewy texture and organoleptic assessment results overall hedonic
states rather liked.
Penulis: Rudianto, Noviar
Harun, Raswen Efendi
Kode Jurnal: jppertaniandd150397