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<http://digilib.unila.ac.id/id/eprint/57157> <http://purl.org/dc/terms/title> "FORMULASI PENAMBAHAN TEPUNG KETAN TERHADAP\r\nKARAKTERISTIK DODOL LABU SIAM (Sechium edule)"^^<http://www.w3.org/2001/XMLSchema#string> .
<http://digilib.unila.ac.id/id/eprint/57157> <http://purl.org/ontology/bibo/abstract> "Tujuan dari penelitian ini untuk mendapatkan formulasi dodol labu siam yang\r\nmemiliki tingkat kesukaan panelis terbaik dan sifat kimia sesuai Standar nasional\r\nIndonesia (SNI) dodol tahun 2013. Penelitian disusun dengan perlakuan tunggal,\r\ndalam Rancangan Acak Kelompok (RAK) dengan 3 ulangan. Formulasi yang\r\ndigunakan adalah 100% tepung ketan: 0% labu siam (T0 = Kontrol), 80% tepung\r\nketan: 20% labu siam (T1), 70% tepung ketan: 30% labu siam (T2), 60% tepung\r\nketan: 40% labu siam(T3), 50% tepung ketan: 50% labu siam (T4), 40% tepung\r\nketan: 60% labu siam (T5). Data yang diperoleh dianalisis kesamaan ragamnnya\r\ndengan uji Barlett dan kenambahan datanya diuji dengan uji Tukey, selanjutnya data\r\ndianalisis sidik ragam untuk mengetahui ada tidaknya pengaruh antar perlakuan.\r\nUntuk mengetahui perbedaan antar perlakuan data dianalisis lebih lanjut\r\nmenggunakan uji BNJ pada taraf 5%.\r\n\r\nMartua Sagala\r\n\r\nBerdasarkan hasil penerlitian, dapat disimpulkan bahwa perbandingan tepung ketan\r\ndan labu memiliki pengaruh signifikan terhadap kadar air, kadar abu, kadar serat\r\nkasar, tekstur, aroma, rasa dan penerimaan keseluruhan dodol labu siam. Formulasi\r\n60% tepung ketan dan 40% labu siam menghasilkan dodol yang memiliki tingkat\r\nkesukaan panelis terbaik dan sifat kimia sesuai Standar nasional Indonesia (SNI)\r\ndodol tahun 2013. Dodol labu siam dengan formulasi 60% tepung ketan : 40% labu\r\nsiam memiliki sifat karakteristik rasa 3,346 (agak manis), aroma 3,104 (agak khas\r\ndodol labu siam), tekstur 3,675 (agak kenyal, elastis, tidak mudah patah), penerimaan\r\nkeseluruhan 3,432 (suka), kadar air 7,613%, kadar abu 0,373%, kadar serat kasar\r\n4,328%, kadar protein 2,479% dan kadar lemak 5,076%.\r\n\r\nKata kunci : dodol, labu siam, formulasi, sifat kesukaan, sifat kimia The purpose of this study was to obtain chayote dodol formulations that have the best\r\nlevel of panelist preference and chemical properties according to the Indonesian\r\nNational Standard (SNI) of dodol in 2013. The study was arranged with a single\r\ntreatment, in Randomized Block Design (RBD) with 3 replications. The formulations\r\nused are 100% glutinous rice flour : 0% chayote (T0 = Control), 80% glutinous rice\r\nflour: 20% chayote (T1), 70% glutinous rice flour: 30% chayote (T2), 60% glutinous\r\nrice flour: 40% chayote (T3), 50% glutinous rice flour : 50% chayote (T4), 40%\r\nglutinous rice flour : 60% chayote (T5). The data obtained were analyzed for the\r\nsimilarity of variance with the Barlett test and the data addition was tested by the\r\nTukey test, then the data were analyzed by variance to determine whether there was\r\nany influence between treatments. To find out the differences between treatments the\r\ndata were analyzed further using the BNJ test at the level of 5%.\r\n\r\nThe results of the study, it can be concluded that the ratio of glutinous rice flour and\r\nchayote has a significant effect are water content, ash content, crude fiber content,\r\ntexture, flavor, taste and overall acceptance of chayote dodol. The formulation of\r\n60% glutinous rice flour and 40% chayote produced dodol which had the best level of\r\npanelist preference and chemical properties according to the Indonesian National\r\nStandard (SNI) of dodol in 2013. Chayote Dodol with formulation of 60% glutinous\r\nrice flour: 40% chayote has flavor characteristics 3,346 (rather sweet), 3,104 flavor\r\n(rather typical chayote dodol), 3,675 texture (somewhat springy, elastic, not easily\r\nbroken), overall acceptance 3,432 (likes), moisture content 7.613%, ash content\r\n0.373%, crude fiber content 4.328%, protein content 2.479% and fat content 5.076%.\r\n\r\nKeywords: dodol, chayote, formulation, favorite traits, chemical properties"^^<http://www.w3.org/2001/XMLSchema#string> .
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