KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS DODOL UBI JALAR CILEMBU (Jpomoea batatas Poir Cilembu)

WAHYUDI, INDRA and Wijaya, Agus and Hamzah, Basuni (2012) KARAKTERISTIK FISIK, KIMIA, DAN SENSORIS DODOL UBI JALAR CILEMBU (Jpomoea batatas Poir Cilembu). Undergraduate thesis, Sriwijaya University.

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Abstract

Penelitian ini bertujuan untuk mempelajari karakteristik fisik, kimia, dan sensoris dodol ubi cilembu. Penelitian dilakukan di Laboratorium Kimia Hasil Pertanian Jurusan Teknologi Pertanian, Fakultas Pertanian, Universitas Sriwijaya pada bulan Desember 2011 sampai September 2012. Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) faktorial, yang terdiri dari 5 taraf sehingga diperoleh 5 perlakuan.Tiap-tiap perlakuan diulang sebanyak 3 (tiga) kali. A0= kontrol, Ai = 10 % ubi cilembu dan 90 % tepung ketan, A2 = 20 % ubi cilembu dan 80 % tepung ketan, A3 = 30 % ubi cilembu dan 70 % tepung ketan, A4 = 40 % ubi cilembu dan 60 % tepung ketan. Parameter yang diamati dalam penelitian ini meliputi karakteristik fisik (tekstur dan wama), kimia (kadar air dan kadar lemak) dan karakteristik sensoris (warna, rasa, aroma, dan tekstur). Hasil penelitian menunjukkan bahwa perlakuan konsentrasi penambahan tepung ketan dan ubi cilembu, berpengaruh nyata terhadap analisa wama (lightness), analisa wama (chroma), kadar air, sifat sensoris (wama, rasa, aroma dan tekstur). Dodol dengan perlakuan A2 (20% ubi cilembu dan 80% tepung ketan) merupakan perlakuan terbaik berdasarkan hasil kadar air, wama (L, C, H) dan sifat sensoris (wama, aroma, rasa dan tekstur).

Item Type:	Thesis (Undergraduate)
Uncontrolled Keywords:	dodol ubi jalar
Subjects:	S Agriculture > S Agriculture (General) > S544-545.53 Agricultural extension work
Divisions:	05-Faculty of Agriculture > 41231-Agricultural Product Technology (S1)
Depositing User:	Mr Halim Sobri
Date Deposited:	28 Jun 2022 01:24
Last Modified:	28 Jun 2022 01:24
URI:	http://repository.unsri.ac.id/id/eprint/72708

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