PENGARUH PENAMBAHAN LABU KUNING (Cucurbita moschata ) TERHADAP KUALITAS FISIKOKIMIA DODOL

Abstract

ABSTRACT  
Utilization of local food such as pumpkin in supporting the government's program for the diversification of food, and so the pumpkin is suspected suitable to be added in the process of making dodol to increase the added value of pumpkin and dodol. The purpose of this study is to determine good formula of dodol by utilizing pumpkin as an additive in the dodol processing. To determine the physicochemical properties and the panelist fondness of produced pumpkin dodol. Pumpkin dodol organoleptic test shows the treatment of formulation D (100% glutinous rice flour and 75% pumpkin porridge), is the most preferred dodol by the panelists. Dodol with the addition of pumpkin porridge contains 44.60% moisture content, 1.3% ash content, 3.25% protein, 7.72% fat, and 43.13% carbohydrate. For the results of the color analysis L* is 23.86, while the a* is 14.23 and b* is 33.15.  
Keyword : Dodol, Glutinous rice flour, Pumpkin.