Organoleptic Quality of Dodol Made from Palm Fruit (Borrasus flabellifer)
DOI:
https://doi.org/10.55927/marcopolo.v3i1.12174Keywords:
Organoleptic of Dodol, Palm Fruit, Quasi-ExperimentalAbstract
Lontar fruit is a fruit that comes from the Lontar tree or also known as Palmyra. This study aims to determine the quality and describe the final results of processing lontar fruit as a basic ingredient in making dodol. Dodol is a traditional food that has a sweet taste and chewy texture. The data collection method used in this study was an experiment which was then continued with documentation, organoleptic tests were analyzed using a Likert scale to get the best results from dodol made from Lontar fruit. The test results from 20 fairly trained panelists who were students of the culinary arts study program at the Bali Tourism Polytechnic. The conclusion of this study is that dodol made from lontar fruit gets an average rating of 90%, namely with very good interpretation criteria.
Downloads
References
Ananda, A. C., & Faridah, A. (2020). Uji Organoleptik Dodol Jagung. Jurnal Pendidikan Tata Boga Dan Teknologi, 1(2), 56. https://doi.org/10.24036/jptbt.v1i2.16
Andriyani, E., & Rosidi, A. (2018). Hubungan Tingkat Pengetahuan Ibu Rumah Tangga Dengan Kadar Garam Beriodium Didesa Batukali Kecamatan Kalinyamatan. Repository Unimus, 1–7.
Arfah, Saludung, J., & Hudiah, A. (2019). Pemanfaatan Buah Lontar (Boraccus Flabellifer L) Menjadi Permen Untuk Meningkatkan Nilai Jual. Universitas Negeri Makassar.
Atmaja, I. M. P. D. (2018). Pemanfaatan Buah Lontar (Borassus Flabellifer) sebagai Bahan Dasar dalam Pembuatan Selai. Gastronomi, 6(1), 16–25.
Atmaka, W., Anandito, R. B. K., & Amborowati, T. (2012). Penambahan Sorbitol Pada Jenang Dodol: Karakteristik Sensoris dan Perubahan Kualitas Selama Penyimpanan. Teknologi Hasil Pertanian, V(2), 129–137. https://doi.org/10.1016/b978-0-12-363521-1.50011-5
Darwis, D. Y. (2016). Konsep Dasar Ilmu Gizi. Pengantar Gizi Masyarakat.
Fadila, D. A. (2023). Rancang Bangun Alat Pembuat Dodol dengan Pengadukan 3 Blade. https://www.ncbi.nlm.nih.gov/books/NBK558907/
Hoerudin. (2012). Indeks Glikemik Buah dan Implikasinya dalam Pengendalian. Buletin Teknologi Pascapanen Pertanian, 8(2).
Holinesti, R. (2019). Analisis Kualitas Dodol Ekstrak Kulit Buah Naga Merah. Kapita Selekta Geografi, 8(2), 107–117.
Idrus, H. A. (1994). Makanan Terlaris untuk Home Industri. Aneka.
Koswara, S., & Andarwulan, N. (2012). Pengembangan Dodol Talas Produksi Desa Lingkar Kampus IPB sebagai Produk dan Oleh-Oleh Khas Bogor.
Kristiana, N. I. (2024). Proses Produksi dan Kualitas Selai Ikan Kenyar.
Setiavani, G., Sugiyono, Ahza, A. B., & Suyatma, N. E. (2018). Teknologi Pengolahan dan Peningkatan Nilai Gizi Dodol. Pangan, 27(3), 225–234.
Sobir. (2009). Buku Pintar Budi Daya Tanaman Buah Unggul Indonesia. Agromedia Pustaka.
Susanto, T., & Saneto, B. (1994). Teknologi Pengolahan Hasil Pertanian. Bina Ilmu.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2025 I Gede Relung Swastyayana, Ni Putu Eka Trisdayanti, I Made Rumadana, Hardina
This work is licensed under a Creative Commons Attribution 4.0 International License.
