PENDAYAGUNAAN BUAH LOKAL SALAK PONDOH PADA PEMBUATAN DODOL SUSU KAMBING TERHADAP KUALITAS KIMIA DAN ORGANOLEPTIK
| Main Authors: | , MALEMTA SINULINGGA, , Ir. R.A. Rihastuti, M.S. |
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| Format: | Thesis NonPeerReviewed |
| Terbitan: |
[Yogyakarta] : Universitas Gadjah Mada
, 2013
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| Subjects: | |
| Online Access: |
https://repository.ugm.ac.id/125179/ http://etd.ugm.ac.id/index.php?mod=penelitian_detail&sub=PenelitianDetail&act=view&typ=html&buku_id=65344 |
Daftar Isi:
- Theobjective of this research was to determine the effect ofaddition of salakpondoh on chemical and organoleptic quality of dodol susu kambing salak pondoh (Dosu Sadoh). Dosu sadoh is a kind of taffy made from milk with salak pondoh addition. The activity of this research was divided into two steps, namely the making of salak juice and DosuSadoh production with different level of salak pondoh addition(0.10. 20.and 30%) with 3 replication.The data were analysed by Complete Randomized Design(CRD) and followed by Duncan�s new Multiple Range Test (DMRT). The results showed the addition of salak pondoh in Dosu Sadohincreasedthe water content, and changed thecolorbecome more brownish (P<0.05). The addition of salak pondoh increased the content of fat, protein, and total carbohydrates which increased Dosu Sadohquality, whereas the treatment hadno effect on taste, texture, aroma and customer preference. Dosu Sadoh with 10% addition of salak pondoh had the lowest moisture,had the smoothiest texture and the highest costumer preference. The conclusion showed that the 10% addition of salak pondoh was the best level to produce Dosu sadoh.