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PENGARUH PENAMBAHAN BUAH SALAK (Salacca zalacca) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN FISIKOKIMIA MUTU DODOL KETAN PUTIH

Jurnal Sains dan Teknologi Pangan · Vol. 6 No. 1 (2021)

DOI
10.33772/jstp.v5i6.15718
ISSN
2527-6271
Published
2021-02-19
Publisher
JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO
Language
eng

Abstract

ABSTRACTThis study aimed to study the organoleptic and physicochemical quality of glutinous white dodol with the addition of salak (Salacca zalacca) fruit. This research was conducted using a single factor completely randomized design (CRD). Data analysis in this study was obtained from the results of the organoleptic assessment of panelists' acceptance using the Analysis of Variants (ANOVA). Organoleptic assessment which had a significantly effect on the observed variables, is then continued with Duncan's Multiple Range Test (DMRT) at the 95% confidence level (α = 0.05). Sample S3 is the best sample with an average preference for color, aroma, texture and taste namely 3.83 (like), 3.65 (like), 3.71 (like) and 3.99 (like), respectively. Sample S3 had moisture content, ash content, fat content, fiber content and pH levels i.e. 16,88%; 1,47%; 42,28%; 12,34% and pH level of 4,91%.Keywords: Dodol, Salak fruit (Salacca zalacca)ABSTRAKPenelitian ini bertujuan untuk mempelajari organoleptik dan fisikokimia mutu dodol ketan putih dengan penambahan buah salak (Salacca zalacca). Penelitian ini dilakukan menggunakan Rancangan Acak Lengkap (RAL) Faktor tunggal. Analisis data dalam penelitian ini diperoleh dari hasil penilaian organoleptik penerimaan panelis dengan menggunakan sidik ragam atau Analysis of Varian (ANOVA). Penilaian organoleptik yang berpengaruh nyata terhadap variabel pengamatan, maka dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Sampel S3 merupakan sampel terbaik dengan rata-rata kesukaan terhadap warna, aroma, tekstur dan rasa berturut-turut sebesar 3,83 (suka), 3,65 (suka), 3,71 (suka) dan 3,99 (suka). Sampel S3 memiliki kadar air, kadar abu, kadar lemak, kadar serat dan kadar pH berturut-turut yakni 16,88%, 1,47%, 42,28%, 12,34% dan kadar pH 4,91%.Kata kunci: Dodol, Buah salak (Salacca zalacca)

Collaboration network of the authors

40 authors · 126 co-authorship links · 1 across different organisations · showing the 40 most connected

Hover or tap a name to highlight its co-authors. Double-click to open the author's page.

  • Universitas Halu Oleo
  • Universitas Muhammadiyah Buton
  • Affiliation unknown
  • Different organisations
  • Same organisation
  • Affiliation unknown
  • Thicker line = more joint articles · bigger circle = more articles
Show as table
Co-authorOrganisationJoint articles
Tamrin TamrinUniversitas Halu Oleo18
Ansharullah AnsharullahUniversitas Halu Oleo17
SRI WAHYUNIAffiliation unknown7
LA KARIMUNAUniversitas Halu Oleo7
SRI REJEKIUniversitas Halu Oleo5
Nur AsyikUniversitas Halu Oleo5
Muhammad Zakir MuzakkarAffiliation unknown4
Muhammad Syukri SadimantaraUniversitas Halu Oleo4
La RiandaAffiliation unknown4
Djukrana WahabAffiliation unknown4
Suwarjoyowirayatno SuwarjoyowirayatnoAffiliation unknown3
Kobajashi Togo IsamuAffiliation unknown3
RH Fitri FaradillaAffiliation unknown3
Sakir SakirAffiliation unknown3
Agung Putu Agus SaputraAffiliation unknown2
Wa Ode RatnaUniversitas Halu Oleo1
GEDE AGUS SANJAYAUniversitas Halu Oleo1
Nurhaliza NurhalizaUniversitas Halu Oleo1
MARIANI MARIANIUniversitas Halu Oleo1
ADAM MALIKUniversitas Halu Oleo1
H. Abdu Rahman BacoAffiliation unknown1
Hamrin HamrinAffiliation unknown1
Bayu HarisaktiAffiliation unknown1
Kadir KadirAffiliation unknown1
Sawalludin SawalludinAffiliation unknown1
Mizan Reski ArsandiAffiliation unknown1
Mustamin AnggoUniversitas Halu Oleo1
Kodirun KodirunUniversitas Halu Oleo1
Wayan SomayasaAffiliation unknown1
La PimpiAffiliation unknown1
SARAWA -Affiliation unknown1
Karmila DawistaAffiliation unknown1
Tresia NataliaAffiliation unknown1
Sukma SukmaUniversitas Muhammadiyah Buton1
Wulandari WulandariAffiliation unknown1
Maysuci AyunirAffiliation unknown1
Jumadin JumadinAffiliation unknown1

Affiliations come from OpenAlex; journal OAI-PMH metadata carries none. Authors without an OpenAlex ID are matched by name, which can merge or split people.

Metadata source: OAI-PMH (metadata jurnal) https://ojs.uho.ac.id/index.php/jstp/oai, first harvested 31 Okt 2026, last seen 31 Okt 2026.
Original metadata (oai_dc) 
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	<dc:title xml:lang="en-US">PENGARUH PENAMBAHAN BUAH SALAK (Salacca zalacca) TERHADAP KARAKTERISTIK ORGANOLEPTIK DAN FISIKOKIMIA MUTU DODOL KETAN PUTIH</dc:title>
	<dc:creator>Hulu, Franciskus Faa Duhu</dc:creator>
	<dc:creator>Hermanto, Hermanto</dc:creator>
	<dc:creator>Baco, Abdu Rahman</dc:creator>
	<dc:description xml:lang="en-US">ABSTRACTThis study aimed to study the organoleptic and physicochemical quality of glutinous white dodol with the addition of salak (Salacca zalacca) fruit. This research was conducted using a single factor completely randomized design (CRD). Data analysis in this study was obtained from the results of the organoleptic assessment of panelists' acceptance using the Analysis of Variants (ANOVA). Organoleptic assessment which had a significantly effect on the observed variables, is then continued with Duncan's Multiple Range Test (DMRT) at the 95% confidence level (α = 0.05). Sample S3 is the best sample with an average preference for color, aroma, texture and taste namely 3.83 (like), 3.65 (like), 3.71 (like) and 3.99 (like), respectively. Sample S3 had moisture content, ash content, fat content, fiber content and pH levels i.e. 16,88%; 1,47%; 42,28%; 12,34% and pH level of 4,91%.Keywords: Dodol, Salak fruit (Salacca zalacca)ABSTRAKPenelitian ini bertujuan untuk mempelajari organoleptik dan fisikokimia mutu dodol ketan putih dengan penambahan buah salak (Salacca zalacca). Penelitian ini dilakukan menggunakan Rancangan Acak Lengkap (RAL) Faktor tunggal. Analisis data dalam penelitian ini diperoleh dari hasil penilaian organoleptik penerimaan panelis dengan menggunakan sidik ragam atau Analysis of Varian (ANOVA). Penilaian organoleptik yang berpengaruh nyata terhadap variabel pengamatan, maka dilanjutkan dengan uji Duncan’s Multiple Range Test (DMRT) pada taraf kepercayaan 95% (α=0,05). Sampel S3 merupakan sampel terbaik dengan rata-rata kesukaan terhadap warna, aroma, tekstur dan rasa berturut-turut sebesar 3,83 (suka), 3,65 (suka), 3,71 (suka) dan 3,99 (suka). Sampel S3 memiliki kadar air, kadar abu, kadar lemak, kadar serat dan kadar pH berturut-turut yakni 16,88%, 1,47%, 42,28%, 12,34% dan kadar pH 4,91%.Kata kunci: Dodol, Buah salak (Salacca zalacca)</dc:description>
	<dc:publisher xml:lang="en-US">JURUSAN ILMU DAN TEKNOLOGI PANGAN, UNIVERSITAS HALU OLEO</dc:publisher>
	<dc:contributor xml:lang="en-US"></dc:contributor>
	<dc:date>2021-02-19</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
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	<dc:type xml:lang="en-US">Peer-reviewed Article</dc:type>
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	<dc:identifier>https://ojs.uho.ac.id/index.php/jstp/article/view/15718</dc:identifier>
	<dc:identifier>10.33772/jstp.v5i6.15718</dc:identifier>
	<dc:source xml:lang="en-US">Jurnal Sains dan Teknologi Pangan; Vol 6, No 1 (2021): Jurnal Sains dan Teknologi Pangan</dc:source>
	<dc:source>2527-6271</dc:source>
	<dc:source>10.33772/jstp.v6i1</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://ojs.uho.ac.id/index.php/jstp/article/view/15718/11142</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2020 Jurnal Sains dan Teknologi Pangan</dc:rights>
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