SIFAT FISIK, KIMIA DAN ORGANOLEPTIK DODOL HASIL VARIASI RASIO TOMAT DAN TEPUNG RUMPUT LAUT
ABSTRACT: The process of
making a healty meal that does not contain endangering ingredients is truly needed
to keep the complete nutritional intake of people who generally consume the
meals. Tomatohas complete contents including likopen contents, so that product
coloring is not needed for certain food products. Dodol commonly made with the
raw ingredients sticy rice flour, sugar, and coconut milk which has chewy
texture if added and has a high nutrients. The type od seaweed used by this product
is Eucheuma cottoni that can result carrageenan which can increase the
plasticity and thesturdy texture of dodol. The research aimed to know the
effect of ratio tomato and seaweed dodol formulation and also to know the best
dodol formulation using seaweed and tomato based on the result of sensory and
phisiochemical quality. This study was used a completely randomized designwith
one single factor that is the comparation of tomato and seaweed composition.
This analysisshowed that the of with ratio of tomato and seaweed flour
significantly affected the brightness (L),a*, b*, the chemical includes water
content, dust content, protein content, fiber content, andcarbohydrat content
dodol. However, it has no really influential of the fat contents. The good treatment
and favorites of dodol was combination of 80% tomato and 20% seaweed flour. The
bestdodol has lightness (L) = 51,83, value of a*= 6,79, value of b*= 6,67,
texture 597,70 g/5 mm, watercontents about 23 %, dust content about 1,69%, fat
contents about6,13 %, protein contents about11,17 %, rugged fiber content about
1,95 %, and carbohydrat content about 57,74 %. The average of a preference
colour, aroma, texture, flavor, and the overall favorite successive result
hardness 3,27 ; 3,73 ; 3,60 ; 3,23; 3,77 (preferences value medium up to high).
Penulis: Maharani Sandiana
Lukito
Kode Jurnal: jppertaniandd170523
