PEMBUATAN DODOL AMPAS SIRUP NENAS (Ananas comosus L. Meer) DENGAN PENAMBAHAN BERBAGAI KONSENTRASI GULA AREN

Abstract

The aim of this research were to find the optimum quantity of using palm sugar, to know consumer preference test and self life of dodol made from banana’s syrup waste. The design was Non Factorial Randomized Block Design, with 4 (four) levels of palm sugar, i.e. 500 g, 1000 g, 1500 g and 2000 g for each dodol dough. The parameters measured were moisture content, sucrose content, pH, dodol shelf life through appeared of mold and sensoric evaluation of colour, taste, flavour, texture and overall consumer preference test. The results indicated that the treatments showed significantly influence for water content, sucrose content, pH, total mold, and sensoric characteristics of dodol such as colour, taste, texture, flavour and overall consumer preference test. The optimum treatment was found by adding 2000 g sugar palm, which gave 26.5% moisture content, 18.70% sucrose content, 4.87 pH, and the longest dodol product shelf life was 20 days. Overall consumer preference test of dodol is good, panelis like the sweet taste of dodol, very brown colour, texture of dodol which balance between hard and soft, and strong flavoured of banana.