Pemanfaatan Labu Kuning dan Rumput Laut dalam Pembuatan Dodol
The Utilization of Yellow Pumpkin and Seaweed in Making Dodol
Abstract
Fruit dodol is a mixture of pumpkin paste, coconut milk, seaweed flour, brown sugar, and glutinous rice flour. Using pumpkin in the manufacture of Dodol, apart from having a high fibre content, can also provide a distinctive taste and aroma in food preparations. Adding seaweed improves the texture of the pumpkin Dodol, so it is chewier. The purpose of this study was to obtain the selected ratio between pumpkin paste and seaweed flour in making dodol according to the quality standard of fruit dodol based on SNI 4297:1996. The treatment in the study consisted of four treatments and four replications and used a Completely Randomized Design. The ratios in the pumpkin paste and seaweed flour, namely 100:0, 80:20, 60:40, and 40:60. The results showed that the LR2 (80% pumpkin paste : 20% seaweed flour) fruit dodol based on SNI NO. 01-4296-1996 met quality standards for fruit dodol with a moisture content of 16.46%, an ash content of 1.07%, a crude fiber content of 3.52%, and a total sugar content of 39.22%. The dodol on the LR2 descriptive sensory assessment of the dodol made by the panelists obtained a very brown color, had the aroma of pumpkin and seaweed, tasted of pumpkin and seaweed, had a chewy texture, and was overall liked by the panelists.
Downloads
References
Aliyah, I., & Bambang, S.S. (2019). Percobaan substitusi tepung ketan dengan rumput laut Eucheuma cottonii dalam pembuatan dodol. Jurnal Teknobuga, 7(2), 103–109.
Amaliah, S., Munandar, A., & Haryati, S. (2016). Pengaruh penambahan bubur rumput laut (Eucheuma cottoni) terhadap karakteristik bakso ikan payus (Elops hawaiensis). Jurnal Perikanan Dan Kelautan, 6(1), 40–50.
Anggraeni, F.N., Suryaningsih, L., & Putranto, W.S. (2020). Pengaruh penambahan rumput laut (Eucheuma cottonii) pada pembuatan bakso puyuh terhadap sifat fisik dan akseptabilitas. Jurnal Teknologi Hasil Peternakan, 1(2), 55–66. https://doi.org/10.24198/jthp.v1i2.27549.
Badan Standardisasi Nasional. (1996). SNI 01-4297-1996 Dodol sirsak. BSN Indonesia. Jakarta.
Breemer, R., Polnaya, F.J., & Rumahrupute, C. (2010). Pengaruh konsentrasi tepung beras ketan terhadap mutu dodol pala. Jurnal Budidaya Pertanian. 6(1):17-20.
Firdaus, R., Indriyani, & Ulyarti. (2018). Pengaruh substitusi tepung ketan dan tepung labu kuning (Curcubita moschata) dalam pembuatan dodol. Seminar Nasional Pembangunan Pertanian Berkelanjutan Berbasis Sumber Daya Lokal, 418-431.
Hanggara, H., Astuti, S., & Setyani, S. (2016). Pengaruh formulasi pasta labu kuning dan tepung beras ketan putih terhadap sifat kimia dan sensori dodol. Jurnal Teknologi Industri dan Hasil Pertanian, 21(1), 13–27.
Kusharto, C.M. (2006). Serat makanan dan peranannya bagi kesehatan. Jurnal Gizi dan Pangan, 1(2), 45-54.
Lukito, M.S., Giyarto, & Jayus. (2017). Sifat fisik, kimia dan organoleptik dodol hasil variasi rasio tomat dan tepung rumput laut. Jurnal Agroteknologi, 11(01), 82–95.
Mahmud, M.K., Hermana, Nazarina, Marudut, Zulfianto, N.A., Muhayatun, Jahari, A.B., Permaesih, D., Ernawati, F., Rugayah, Haryono, Prihatini, S., Raswanti, I., Rahmawati, R., Santi, D., Permanasari, Y., Fahmida, U., Sulaeman, A., Andarwulan, N., & Marlina, L. (2018). Tabel Komposisi Pangan Indonesia. Kementerian Kesehatan.
Pasaribu, H.U., Ali, A., & Hamzah, F. (2015). Pemanfaatan mangga arum manis dalam pembuatan dodol dengan perbedaan konsentrasi tepung ketan dan rumput laut. JOM Faperta, 2(2), 1–16.
Rahayu, W.P., Nurosiyah, S., & Widyanto, R. (2019). Evaluasi Sensori (Edisi kedua). Universitas Terbuka. Jakarta. 220 p.
Ranonto, N.R., Nurhaeni, & Razak, A.R. (2015). Retensi karoten dalam berbagai produk olahan labu kuning (Cucurbita moschata Durch). Jurnal of Natural Science, 4(1), 104–110.
Santoso, U., Setyanigsih, W., Ningrum, A., Ardhi, A., & Sudarmanto. (2020). Analisis Pangan. Gadjah Mada University Press. Yogyakarta. 316 p.
Santoso, J., Yoshie, Y., & Suzuki, T. (2004). Mineral, fatty acid and dietary fiber compositions in several Indonesian seaweeds. Jurnal Ilmu-Ilmu Perairan dan Perikanan Indonesia, 11(1), 45-51.
Saputra, S.A., Yulian, M., & Nisahi, K. (2021). Karakteristik dan kualitas mutu karaginan rumput laut di indonesia. Lantanida Journal, 9(1), 25–37.
Sari, A.A., Kritiani, E.B., & Haryati, S. (2018). Karakteristik fisik, kimia dan organoleptik permen jelly labu siam (Sechium edule) dengan variasi konsentrasi rumput laut (Eucheuma cottonii). Jurnal Teknologi Pangan Dan Hasil Pertanian, 13(1), 1. https://doi.org/10.26623/jtphp.v13i1.2371
Sari, W.K., Sari, I.N., & Leksono, T. (2020). Pengaruh penambahan tepung rumput laut (Eucheuma sp.) terhadap mutu dan karakteristik amplang ikan tongkol (Euthynnus affinis). Jurnal Teknologi Dan Industri Pertanian Indonesia, 13(01), 9–15.
Saroinsong, R.M., Mandey, L., & Lalujan, L. (2015). Pengaruh penambahan labu kuning (Cucurbita moschata) terhadap kualitas fisikokimia dodol. Jurnal Unsrat, 6(15), 1–11.
Syarifuddin, D.P.I., Dini, I., & Auliah, A. (2021). Pengaruh penambahan rumput laut (Eucheuma cottonii) terhadap mutu (daya patah dan organoleptik) mie kering. Jurnal Chemica, 22(1), 23–28.
Vitriasari, E., & Suyanto, A. (2012). Karakteristik dodol ubi jalar ungu (Ipomoea batatas blackie) dengan variasi penambahan tepung rumput laut. Jurnal Pangan dan Gizi, 3(6).
Copyright (c) 2023 The Author(s)
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Authors who publish with this journal agree to the following terms:
- Authors retain copyright and grant the journal the right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).
