EVALUASI MUTU DODOL DENGAN VARIASI PENAMBAHAN BUAH JAMBU BIJI MERAH(Psidium guajava L.,) DAN GULA PASIR
Abstract: The purpose of this
study was to determine the best addition of red guava fruit (Psidium guajava
l.,) and sugar to wards the quality of fruit dodol. The experiment was arranged
by the Randomized Complete Design (RCD) with four treatments and four
replications treatment. The treatments is G1J1 (80% sugar : 20% red guava
fruit), G2J2 (76% sugar : 24% red guava fruit), G3J3 (72% sugar : 28% red guava
fruit) and G4J4 (68% sugar : 32% red guava fruit). Data obtained treated by the analysis of variance followed
by Duncan’s NewMultiple Range Test (DNMRT) the level of 5%. The result of this
study showed the ratio of red guava fruit and sugar affected on water content,
ash content, crude fiber content, sucrose levels, colour, flavor, taste,
texture and overall acceptance of fruit dodol. It was concluded the treatment
of G4J4 (68% sugar : 32% red guava fruit) produce dodol with the best quality
towards: water content 15.47%; ash content 0.41%; crude fiber content 13.67%
and sucrose levels 45.04% andin terms ofacceptable of organolepticassessmentbypanelists.
Penulis: Dionius Simatupang,
Raswen Efendi, Akhyar Ali
Kode Jurnal: jppertaniandd160610
