Dodol Made from Banana Heart (Musa Balbisiana Colla)

Ni Made Shintya Dewi; AA Ketut Alit Pujawan; Ngakan Putu Sudiarta; I Gusti Made Iwan Dusanta Martadjaya

doi:10.55927/marcopolo.v3i1.12178

Authors

Ni Made Shintya Dewi Program Studi Seni Kuliner, Politeknik Pariwisata Bali
AA Ketut Alit Pujawan Program Studi Seni Kuliner, Politeknik Pariwisata Bali
Ngakan Putu Sudiarta Program Studi Seni Kuliner, Politeknik Pariwisata Bali
I Gusti Made Iwan Dusanta Martadjaya Program Studi Seni Kuliner, Politeknik Pariwisata Bali

DOI:

https://doi.org/10.55927/marcopolo.v3i1.12178

Keywords:

Dodol, Banana Heart, Organoleptic Test

Abstract

Banana plants have many uses, almost all parts of the banana plant can be utilized, from shoots to leaves. However, banana blossoms are simply thrown away as waste. Banana blossoms are still rarely consumed by the public, where banana blossoms are usually used as processed vegetables. Therefore, an innovation is needed using banana blossoms as the basic ingredient for making dodol. Dodol is a traditional food that is quite popular in Indonesia. The purpose of this study was to describe the organoleptic quality of dodol made from banana blossoms (Musa Balbisiana Colla) in terms of color, taste, aroma and texture. Data collection techniques used in this study were experimental tests, documentation and organoleptic tests. While the data analysis method used was qualitative descriptive analysis. Based on the results of the study, banana blossom dodol tested on 25 panelists obtained a color percentage of 92.8%, an aroma percentage of 80.8%, a taste percentage of 84%, a texture percentage of 77.6% and an average percentage of all four variables, namely 83.8% with the interpretation criteria being "Very Good". It can be concluded that banana blossoms are suitable for use in making dodol.

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