Artikel Ilmiah : A1M008034 a.n. KHAQIQOH
| NIM | A1M008034 |
|---|---|
| Namamhs | KHAQIQOH |
| Judul Artikel | PEMBUATAN DODOL BERBAHAN DASAR TERUNG UNGU DENGAN SUBSTITUSI TEPUNG BERAS KETAN SERTA SUPLEMENTASI KRIM SANTAN KELAPA DAN BHT |
| Abstrak (Bhs. Indonesia) | ABSTRAK Dodol merupakan salah satu jenis makanan tradisional yang umumnya dibuat dari campuran antara tepung ketan, gula merah, dan santan kelapa, yang didihkan sampai kental. Pada penelitian ini dikaji tentang pembuatan dodol terung dengan tekstur lunak yang kenyal dengan penambahan bahan pengenyal tepung beras ketan. Pembentukan tekstur dodol yang kalis dan aroma khas dihasilkan dari adanya penambahan krim santan kelapa. Minyak pada dodol mudah mengalami oksidasi yang mengakibatkan ketengikan produk, sehingga ditambahkan antioksidan BHT (Butyl Hydroxytoluena). Tujuan penelitian adalah: (1) menetapkan proporsi tepung beras ketan yang tepat untuk menghasilkan dodol terung yang memiliki tingkat kesukaan yang tinggi terutama dari aspek tekstur, warna, dan rasa, (2) menetapkan proporsi krim santan yang tepat untuk menghasilkan dodol terung yang memiliki tingkat kesukaan yang tinggi terutama dari aspek tekstur, aroma, dan rasa, (3) mengetahui pengaruh penambahan BHT terhadap ketengikan dodol, (4) memperoleh interaksi perlakuan antara rasio terung ungu-tepung beras ketan, krim santan, dan BHT yang memberikan hasil terbaik berdasarkan variabel kimia dan sensori. Penelitian ini adalah penelitian eksperimental, menggunakan Rancangan Acak Kelompok (RAK). Faktor yang dicoba adalah proporsi berat terung ungu-tepung beras ketan (T) terdiri atas 60%:40% (T1); 70%:30% (T2); 80%:20% (T3); 90%:10% (T4), penambahan krim santan (S; v/b) terdiri atas 0% (S0); 5% (S1); 10% (S2); 15% (S3), serta penambahan BHT (B; b/b) terdiri atas tanpa penambahan BHT (B0) dan dengan penambahan BHT (B1). Hasil perlakuan terbaik pada proporsi terung ungu-tepung beras ketan 90%:10%, penambahan krim santan 10%, dan penambahan BHT (T4S2B1) memiliki angka peroksida 0%, kadar air 23,03% bb, asam lemak bebas 0,37% bk, gula reduksi 1,24% bk, kadar abu 0,95% bk, kadar serat kasar 3,61% bk, kadar lemak 9,80% bk, dan kadar protein total 2,47% bk, warna cokelat kehitaman (3,60), tekstur kenyal (2,63), aroma terung agak tajam (2,47), rasa manis (3,13), dan produk agak disukai panelis (2,33). |
| Abtrak (Bhs. Inggris) | ABSTRACT Dodol is one of the traditional foods which generally made from a mixture of glutinous rice flour, brown sugar, and coconut milk, which is boiled until thickened. In this research studied about making eggplant dodol with a soft chewy texture with the addition of glutinous rice flour. Formation of dodol smooth texture and distinctive aroma resulting from the addition of coconut milk cream. Oil on dodol susceptible to oxidative rancidity resulting product, so that added antioxidant BHT (Butyl Hydroxytoluena). Research objectives are: (1) establish the proportion of glutinous rice flour right to produce eggplant dodol who have a high level of preference, especially from the aspect of texture, color, and taste, (2) determine the exact proportion of coconut milk cream to make eggplant dodol who have high levels of preference, especially from the aspect of texture, aroma, and taste, (3) determine the effect of BHT against rancidity dodol, (4) obtain treatment interaction between the ratio eggplant purple-glutinous rice flour, coconut cream, and BHT which gives the best results based on variables chemical and sensory. This research was an experimental study, using a randomized block design (RBD) with 32 combinations and 2 replications therefore there were 64 units experiment. Factor tested were the weight proportion of eggplant purple-glutinous rice flour (T) which consisting of 60%: 40% (T1), 70%: 30% (T2), 80%: 20% (T3), 90%: 10% (T4), the addition of coconut cream (S; v / w) which consisting of 0% (S0), 5% (S1), 10% (S2), 15% (S3), and the addition of BHT (B, w / w) consists above without the addition of BHT (B0) and with the addition of BHT (B1). The best treatment combination in terms of chemical and sensory properties was the weight proportion of eggplant purple-glutinous rice flour of 90%: 10%, 10% addition of coconut cream, and the addition of BHT (T4S2B1). The product had a peroxide value of 0%, water content of 23.03% wb, of free fatty acid 0.37% db, reducing sugar of 1.24% db, ash content of 0.95% db, crude fiber of 3.61% db, fat of 9.80% db, total protein of 2.47% db, total sugar of 63.17% db, blackish brown color (3.60), chewy texture (2.63), eggplant rather pungent aroma (2.47), sweetness (3.13), and panelists preferred rather products (2.33). |
| Kata kunci | Kata kunci: dodol terung, tepung beras ketan, krim santan, BHT |
| Pembimbing 1 | Dr. Rifda Naufalin, S.P., M.Si. |
| Pembimbing 2 | Prof. Dr. Ir. Herastuti S.R., M.S. |
| Pembimbing 3 | |
| Tahun | 2013 |
| Jumlah Halaman | 19 |
| Tgl. Entri | (belum diset) |