Digital Library: No conditions. Results ordered -Date Deposited. 2024-03-28T20:17:30ZEPrintshttp://digilib.unila.ac.id/images/sitelogo.pnghttp://digilib.unila.ac.id/2015-12-16T07:24:00Z2015-12-16T07:24:00Zhttp://digilib.unila.ac.id/id/eprint/15778This item is in the repository with the URL: http://digilib.unila.ac.id/id/eprint/157782015-12-16T07:24:00ZFORMULASI PASTA LABU KUNING DAN TEPUNG BERAS
KETAN PUTIH TERHADAP SIFAT KIMIA DAN SENSORI DODOLPenelitian 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.1014051027 HADI HANGGARAangga.scmelodic@gmail.com