KARAKTERISTIK FISIK, KIMIA DAN SENSORIS DODOL KETAN DENGAN PENAMBAHAN BUAH PISANG DAN TEPUNG GANYONG
Daftar Isi:
- The Objective of this research was to determine the effect of canna flour and type of banana addition on the physical, chemical, and sensory characteristics of sticky rice dodol. The research was conducted in Agricultural Chemistry Laboratory, Department of Agricultural Technology, Faculty of Agriculture, Sriwijaya University, Indralaya. This research was conducted in February 2018. The research used Factorial Randomized Block Design with 2 treatment factors and each was repeated three times. The first factor was the addition of canna flour (0%, 4%, 8% and 12%) and the second factor was the type of banana (gedah and kepok banana), each treatment was repeated three times. The observed physical (texture and color), chemical characteristics (moisture content, water activity and fat content) and organoleptic tests (texture, flavor, taste and color). The results showed that the addition of canna flour had a significant effect on texture, color (lightness, redness and yellowness), water content and water activity (aw). While the type of banana treatment significantly affected the color (yellowness) and water activity (aw). The interaction of canna flour and type of banana addition have a significant effect on water activity (aw). The best treatment based on dodol quality requirement (SNI 01-2986-1992, moisture content) and organoleptic characteristic in dodol was treatment with 12% of canna flour addition and gedah b anana with water content of 19.55% and organoleptic test for the scores of texture 3.36, flavor 3.28, taste 3.36 and color 3.24.