HADI HANGGARA, 1014051027 (2015) FORMULASI PASTA LABU KUNING DAN TEPUNG BERAS KETAN PUTIH TERHADAP SIFAT KIMIA DAN SENSORI DODOL. Fakultas Pertanian, Universitas Lampung.
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Abstrak (Berisi Bastraknya saja, Judul dan Nama Tidak Boleh di Masukan)
Penelitian ini bertujuan untuk menentukan formulasi pasta labu kuning dan tepung beras ketan putih yang menghasilkan dodol dengan sifat kimia, dan sensori terbaik. Penelitian ini disusun dalam Rancangan Acak Kelompok Lengkap dengan satu faktor dan empat ulangan. Perlakuan terdiri dari 6 taraf perbandingan pasta labu kuning dan tepung beras ketan putih (b/b) yaitu L1 (10:90); L2 (20:80); L3 (30:70); L4 (40:60); L5 (50:50); dan L6 (60:40) dengan pengamatan sifat sensori meliputi kadar air dan kadar sukrosa, serta uji sensori meliputi tekstur, warna, rasa, aroma dan penerimaan keseluruhan. Data dianalisis sidik ragam, dan uji lanjut dengan BNT pada taraf 5%. Hasil penelitian menunjukkan bahwa formulasi pasta labu kuning dan tepung beras ketan putih berpengaruh sangat nyata terhadap kadar air, kadar sukrosa, tekstur, warna, rasa, aroma dan penerimaan keseluruhan dodol labu kuning. Semakin tinggi proporsi pasta labu kuning maka kadar air, kadar sukrosa, warna, rasa, aroma dan penerimaan keseluruhan dodol semakin meningkat, sedangkan tekstur dodol semakin menurun. Dodol labu kuning terbaik pada formulasi tepung beras ketan putih 50% dan pasta labu kuning 50% dengan komposisi kadar air 22,51%, kadar sukrosa 33,76%, kadar total karoten 1,16 μg/g, kadar lemak 23,12%, skor tekstur 3,00 (agak elastis), skor warna 3,97 (kuning kecoklatan), skor rasa 3,75 (berasa labu kuning), skor aroma 3,50 (beraroma labu kuning), serta skor penerimaan keseluruhan 3,51 (suka). Kata kunci: labu kuning, ketan putih, dodol Abstrak Bahasa Inggris The aim of the research was to obtain a formulation of pumpkin pasta and white glutinous rice flour to set the best chemical characteristic, and sensory characteristic. The experiment was arranged in a Complete Randomized Block Design (CRBD) with one factor and four repetitions. The treatments had 6 levels proportion of pumpkin pasta and white glutinous rice flour (b/b), those were L1 (10:90); L2 (20:80); L3 (30:70); L4 (40:60); L5 (50:50); and L6 (60:40) with the observation of the sensory properties include moisture content and scrose content, as well as sensory test include texture, color, taste, flavor and overall acceptance . These data were analyzed of varian, then these data were further analyzed with Least Significant Difference (LCD) test at 5% level. The research results showed that the proportion of pumpkin pasta and white glutinous rice flour have very significant effect on water content, sucrose content, texture, color, taste, flavor and overall acceptance pumpkin dodol. The higher the proportion of pumpkin pasta resulted the material water content, sucrose content, color, taste, flavor and dodol overall acceptance; whereas the texture of dodol is lower. Dodol pumpkin with proportion of pumpkin pasta 50% and white glutinous rice flour 50% are the best formulation to produce dodol with the moisture content of 22,51 %, sucrose content of 33,67 %, total carotenoids content of 1,16 μg/g, fat content of 23,12 %, with a score texture of 3,00 (slightly elastic), a score color 3,97 (tawny), a score taste of 2,62 (pumpkin tasty), the score flavor of 3,50 (flavorful pumpkin) and the overall acceptance of 3,51 (like). Keywords: pumpkin pasta, white glutinous rice flour, dodol.
| Jenis Karya Akhir: | Skripsi |
|---|---|
| Subyek: | > Pertanian ( Umum ) |
| Program Studi: | Fakultas Pertanian dan Pascasarjana > Prodi Teknologi Hasil Pertanian |
| Pengguna Deposit: | 7549936 . Digilib |
| Date Deposited: | 16 Dec 2015 07:24 |
| Terakhir diubah: | 16 Dec 2015 07:24 |
| URI: | http://digilib.unila.ac.id/id/eprint/15778 |
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