CD Skripsi

Pemanfaatan Labu Kuning Dan Rumput Laut Dalam Pembuatan Dodol

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ABSTRACT
Dodol is a food product made from ripe fruit flesh that has been crushed, then cooked and added with sugar, coconut milk and other food ingredients such as glutinous rice flour. The purpose of this research was to obtain the best ratio between pumpkin and seaweed flour on the quality of dodol produced. This research was conducted experimentally using a completely randomized design (CRD) with four treatments and four replications. The data obtained were analyzed statistically using analysis of variance and continued with the Duncan’s multiple range test (DMRT) at the 5% level. The treatments in this study were the ration of pumpkin pulp and seaweed flour with four levels; LR1 (100:0), LR2 (80:20), LR3 (60:40), LR4 (40:60). Parameters observed were moisture content, ash content, crude fiber content, total sugar content and sensory evaluation. The results showed that the addition of pumpkin pulp and seaweed flour had a significant effect on all parameters. The best treatment in this study was LR2 (80:20) with a moisture content of 16.46%, ash content of 1.07%, fiber content of 3.52% and total sugar content of 39.22%. The descriptive test showed that dodol had a very brown color, the flavor of pumpkin and seaweed, the taste of pumpkin and seaweed, the chewy texture and the overall hedonic rating were favored by the panelists.and the overall sensory assessment was favored by the panelists.
Keywords: Dodol, glutinous rice flour, yellow pumpkin, seaweed

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

1706113862

Penerbit

Pekanbaru : Universitas Riau –Fakultas Pertanian– TEKNOLOGI HASIL PERTANIAN., 2023

Deskripsi Fisik

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Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

1706113862

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

TEKNOLOGI HASIL PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

DAUS

Versi lain/terkait

Lampiran Berkas

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