PENGARUH FORMULASI PASTA LABU KUNING DAN TEPUNG BERAS KETAN PUTIH TERHADAP SIFAT KIMIA DAN SENSORI DODOL
ABSTRACT: The objective of
this research was to study the effect formulation between pumpkin pasta and
white glutinous rice flour on chemical and sensory properties of dodol. The
research was a single factor, arranged in a Complete Randomized Design with six
replications. The factor was the formulation of pumpkin pasta and white
glutinous rice flour consisted of four levels, i.e. 10 : 90 (L1); 20 : 80 (L2);
30 : 70 (L3); 40 : 60 (L4); 50 : 50 (L5); and 60 : 40 (L6). The data were analyzed by using ANOVA and
were further tested with LSD test at 5% level of significant. The results
showed that the ratio of pumpkin paste and white glutinous rice flour
significantly affected the chemical (moisture and sucrose contents) and sensory properties (texture, color, taste,
flavor and overall acceptance) of dodol.
The best formulation was found on dodol produced from 50% pumpkin paste
and 50% white glutinous rice flour (L5) with the moisture content of 22,51%,
sucrose content of 33,67%, total carotenoids content of 1,16 µg/g, fat content
of 23,12%, with the texture score of 2,71 (rather elastic), color score of 3,97 (yellow-brown), taste score of 3,75
(feel pumpkin), flavor score of 3,50 (flavorful pumpkin) and the overall
acceptance of 3,51 (like).
Penulis: Hadi Hanggara, Sussi
Astuti, Sri Setyani
Kode Jurnal: jppertaniandd160870
