KARAKTERISTIK MUTU DODOL KETAN DENGAN PENAMBAHAN PISANG AMBON DAN JAMBU BIJI
Abstract: The purpose of this
study was to determine and obtain the optimal ratio of glutinous rice flour,
ambon banana, and guava for making glutinous dodol. The reseach used a Completely Randomized
Design (CRD) experiment with 5 treatments and 3 replications. The treatments were the ratio of glutinous
rice flour, ambon banana, and guava porridge (100% : 0% : 0%, 40% : 54% : 6%,
40% : 48% : 12%, 40% : 42% : 18%, and 40% : 36% : 24%). Data were statistically analyzed using Analysis
of Variance (ANOVA) and followed by Duncan’s New Multiple Range Test (DNMRT)
test at 5% level. Results of the study
show that the ratio of glutinous rice flour, ambon banana, and guava porridge
significantly affected the moisture, fat, protein, sucrose, and crude fiber
contents, with hedonic and descriptive sensory test, such as color, aroma,
texture, and taste. The best treatment
was the ratio of glutinous rice flour, ambon banana, and guava porridge (40% :
48% : 12%) which had moisture, fat, protein, sucroce, and crude fiber of 16,39%,
3,03%, 2,40%, 47,71%, and 7,05% respectively.
The result of the descriptive test of the glutinous dodol from the best
treatment was a brownish, a scented of banana, chewy texture, and feels of
banana, while hedonic test was preferred by panelist.
Penulis: Borsak Manogar, Usman
Pato, Dewi Fortuna Ayu
Kode Jurnal: jppertaniandd170142