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PENGARUH PENAMBAHAN GULA PASIR PADA PENGOLAHAN DODOL COKLAT
Tujuan penelitian ini adalah untuk mengetahui konsentrasi penambahan gula yang tepat dan menghasilkan dodol coklat dengan karakteristik organoleptik terbaik dan kadar air sesuai SNI, dan untuk mengetahui masa simpan dengan karakteristik organoleptik dan total kapang pada dodol coklat terbaik. Perlakuan disusun secara tunggal dalam Rancangan Acak Kelompok Lengkap (RAKL) dengan 4 kali ulangan. Perlakuan pada penelitian ini adalah penambahan konsentrasi gula pasir sebanyak 6 taraf, yaitu G1 = 20%, G2 = 25%, G3 = 30%, G4 = 35%, G5 = 40%, G6 = 45%. Kesamaan ragam diuji dengan uji Bartlett, kemenambahan data diuji dengan uji Tuckey, data dianalisis dengan sidik ragam, data dianalisis lebih lanjut menggunakan uji Beda Nyata Jujur (BNJ) pada taraf 5%. Hasil penelitian menunjukkan bahwa dodol coklat terbaik adalah dodol coklat dengan penambahan gula pasir 35% memiliki skor tekstur plastis, warna coklat, aroma khas coklat, rasa manis, kadar air 16,87%, kadar abu 0,51%, kadar sukrosa 43,02%, kadar lemak 2,62%, kadar protein 3,84%, dan kadar karbohidrat by different 85,14%. Berdasarkan pengujian total kapang dan uji duo trio sampel dodol coklat terbaik selama penyimpanan yang telah dilakukan dapat dilihat bahwa dodol coklat dapat disimpan sampai hari ke-5 dengan total kapang sebesar 1,84 x 102 koloni/gram dan pada uji duo trio belum mengalami perubahan. The aim of the research was to find out the best concentration of sugar addition to get the best organoleptic characteristic and water content according to Indonesia Standard of chocolate dodol, and to find out storage time with organoleptic characteristic and the total mold analysis of the best chocolate dodol. This research was designed in a Completely Randomized Block Design with 4 replication. The treatments had 6 levels concentration of sugar addition, that were G1 = 20%, G2 = 25%, G3 = 30%, G4 = 35%, G5 = 40%, G6 = 45%. The data were analyzed using Barlett test to find homogenity, furthermore the Tuckey test was used to test the additivity, then the data were further analyzed with Honestly Significant Difference (HSD) test on level of 5%. The research results showed that G4 (35% sugar) are the best concentration of sugar addition with a plastic texture, brown color, flavor of chocolate, taste of sweet, water content 16,87%, ash content 0,51%, sucrose content 43,02%, fat content 2,62%, protein content 3,84%, and carbohydrate content of 85,14%. The results of the total mold analysis and two sample test showed that the best chocolate dodol can be storage until 5 days with 1,84 x 102 colony/g the total mold and hasn’t changes.
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