Pangki, Sukarsih Andi Utilization of Fruit and Vegetables for Processing Dodol. The Social Sciences. ISSN 1993-6125 (Submitted)
|
Text (Artikel Jurnal Internasional)
International Journal - Utilization of Fruit and Vegetable ......pdf - Accepted Version Download (545kB) | Preview |
|
|
Text (Peer Review Artikel Jurnal Internasional)
Peer Review - International Journal - Utilization of Fruit and Vegetable ......pdf - Accepted Version Download (119kB) | Preview |
Abstract
Abstract: The problem in this research were (1) How does the process of making dodol overview of fruits and vegetables , and (2) How the panelists acceptance of the product dodol fruits and vegetables. This experimental study aims to determine the process of making dodol of fruits and vegetables and to know panelist aocqrtance of the product dodol fruits and vegetables. Preparation process of dodol through several stages, from preparation of materials and equipment, cleaning, stripping the skin, cutting, weighing, crushing / refining of meat fruit and vegetables, specifically for pumpkins and squashes carried steaming before the stage of refining the meat, then do the cooking dodol dough with tire addition of sugar and other ingredients or the recipe to get the dough dodol dull. The next stage is the process of cooling and cutting according to taste and the last is the packaging process. The results of organoleptic analysis of the level of dodol A panelist on fruits and vegetables that were made showed that the aroma evaluation aspects in general panelists liked the product with code F2, F4, F6, F8, F9, and F10. Aspects of color vote, the panelists were as many as IS people preferred product code F2, F4, F6, F8, F9, and F10. Aspects ofassessment texture throughout the panelists preferred the product code F2, F4, F6, F8, F9, while the assessment of taste panelists preferred foe product F2, F4 ,F6, F8, F9, and F10 compared to the product code Fl, F3, FS, F7, and F10 .The description proves that the formula recipe 25 % meat substitution fruit vegetable san preferably, except in papaya dodol 50 % substitution is preferred by panelist. The results of this research is to produce a standard prescription formula of making dodol by utilizing pumpkin, squash, papaya , mangp and pineapple as a base material substitution dodol.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Dodol, Fruits and Vegetables Introduction |
| Subjects: | KARYA ILMIAH DOSEN Universitas Negeri Makassar > KARYA ILMIAH DOSEN |
| Divisions: | KOLEKSI KARYA ILMIAH UPT PERPUSTAKAAN UNM MENURUT FAKULTAS > KARYA ILMIAH DOSEN KARYA ILMIAH DOSEN |
| Depositing User: | S.T., M.T. Faruq Ratuhaji |
| Date Deposited: | 21 Jun 2017 10:44 |
| Last Modified: | 21 Jun 2017 10:44 |
| URI: | http://eprints.unm.ac.id/id/eprint/2589 |
Actions (login required)
 |
View Item |
