Pengaruh Konsentrasi Tepung Beras Ketan Terhadap Mutu Dodol Pepaya

  • Dorina Kelmaskosu Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura
  • Rachel Breemer Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura
  • Febby J Polnaya Jurusan Teknologi Hasil Pertanian, Fakultas Pertanian, Universitas Pattimura http://orcid.org/0000-0002-7750-478X
Keywords: waxy rice flour, dodol papaya, chemical composition, organoleptic test

Abstract

The objective of this research was to determine the best level of concentration of waxy rice flour on the quality of “dodol†papaya. A completely randomized experimental design having of five levels of treatment, namely: control, waxy rice concentration of 0, 10, 20, 30, and 40% were applied in this research. Variables measured on the product including the chemical composition (moisture, ash, vitamin C, and reducing sugar content) and the products were also subjected to organoleptic test for springiness, taste, color, odor, and preference level. The results showed that the different waxy rice flour concentrations had significant effects over variables measured. The waxy rice flour with the concentrations of 10% produce the “dodol†papaya with the best quality.

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Published
2015-04-01
How to Cite
Kelmaskosu, D., Breemer, R., & Polnaya, F. (2015). Pengaruh Konsentrasi Tepung Beras Ketan Terhadap Mutu Dodol Pepaya. AGRITEKNO: Jurnal Teknologi Pertanian, 4(1), 19-24. Retrieved from https://ojs3.unpatti.ac.id/index.php/agritekno/article/view/35
Issue
Vol 4 No 1 (2015): AGRITEKNO, Jurnal Teknologi Pertanian
Section
Articles

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