CD Skripsi

Variasi Penambahan Tepung Ketan Dan Buah Kuini (Mangifera Odorata) Terhadap Mutu Dodol

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ABSTRACT
Dodol is traditional food from Indonesia. The purpose of this research was
to obtain the best formulation from variations of glutinous rice flour and kuini
puree on the quality and sensory character of kuini dodol based on Indonesian
National Standard (1996). This research conducted experimentaly by using a
completely randomized design (CRD) with four treatments and four replications,
resulting in 16 experimental units. The treatment in this research were ratio of
glutinous rice flour and kuini puree such as TK1 (90:10), TK2 (80:20), TK3
(70:30), and TK4 (60:40). Data obtained were statistically analyzed using
Analysis of Variance and continued with Duncan’s New Multiple Range Test at
5% level. The result showed that variations of glutinous rice flour and kuini puree
significantly affected moisture content, ash content, crude fiber content, sucrose
content, fat content, protein content, pH level, sensory test of color, flavor, taste,
and elasticity. The best treatment in this research was ratio of glutinous rice flour
and kuini puree (60:40) with 18.41% moisture content, 0.46% ash content, 1.31%
crude fiber content, 38.60% sucrose content, 4.16% fat content, 3.24% protein
content, and 5.18 pH. The results of descriptive test on the dodol showed that the
dodol had gray color (3.77), kuini scented (2.03), sweet taste (1.87), chewy textre
(1.87), and overall assessment hedonically was favoured by panelists (4.30).
Keywords: dodol, glutinous rice flour, kuini puree

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Ketersediaan

Informasi Detail

Judul Seri

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No. Panggil

06 03. 120 (0017)

Penerbit

Pekanbaru : Universitas Riau – Fakultas Pertanian – Teknologi Pertanian., 2020

Deskripsi Fisik

x, 66 hlm.; ill.: 29 cm

Bahasa

Indonesia

ISBN/ISSN

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Klasifikasi

06 03. 120 (0017)

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 PERTANIAN

Info Detail Spesifik

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Pernyataan Tanggungjawab

Daus

Versi lain/terkait

Lampiran Berkas

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