UJI ORGANOLEPTIK KOMPOSISI TEPUNG KETAN PUTIH TERHADAP KUALITAS DODOL NANAS (Ananas comosus (L) Merr) DALAM UPAYA PENYUSUNAN BROSUR BAGI MASYARAKAT
Keywords:Dodol, Pineapple, White Glutinous Flour, Organoleptic Test, Brochure.
Dodol is a semi-moist food that has a plastic texture made from white glutinous rice flour, coconut milk and sugar. Several innovations have been made to improve the functional properties of dodol by adding ingredients rich in vitamins, one of which is pineapple. The complete nutritional content of pineapple, the price is relatively cheap, and its utilization is still minimal, so this pineapple has the potential to be developed as an alternative in making dodol. The importance of processing pineapples, one of which is dodol, is expected to increase the selling value and shelf life of pineapples. White glutinous rice flour is one of the main ingredients in making dodol, but currently an appropriate formula is needed to improve the taste and increase the quality of the pineapple dodol itself. The aim of this study was to determine the effect of white glutinous rice flour with different compositions towards aroma, color, texture, and taste of pineapple dodol in an effort to prepare brochures for the community. This research was a quantitative study and the data were statistically analyzed using a 5% ANOVA test with 3 treatments (300 grams, 350 grams, and 400 grams of white glutinous rice flour). The sample observed in the quantitative study was pineapple dodol using an organoleptic test with 30 panelists. Based on the 5% ANOVA statistical analysis, it was shown that the administration of white glutinous rice flour with different compositions did not significantly affect aroma, color, texture and taste. The smell of pineapple dodol is very pungent, the color of pineapple dodol is dark brown, the texture of pineapple dodol is chewy, and the taste of pineapple dodol is very sweet and tastes like pineapple. The best treatment results were found in the use of 350 gram white glutinous rice flour composition. For brochures that have been validated by material, display, and language experts, the brochure is very valid with a score of 81%.
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