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All Journal AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Jurnal Agroindustri Pangan
Methatias Ayu M
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Agriculture, Biological Sciences & Forestry Humanities Chemical Engineering, Chemistry & Bioengineering Decision Sciences, Operations Research & Management Environmental Science Immunology & microbiology Industrial & Manufacturing Engineering Materials Science & Nanotechnology

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PENGARUH PERLAKUAN VARIASI JENIS GULA TERHADAP TINGKAT KESUKAAN DODOL PEPAYA (Carica vasconcellea) Sukmawati -; Methatias Ayu M; Lina Widawati
AGRITEPA: Jurnal Ilmu dan Teknologi Pertanian Vol 1 No 1 (2014)
Publisher : UNIVED Press, Universitas Dehasen Bengkulu

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (242.898 KB) | DOI: 10.37676/agritepa.v1i1.114

Abstract

Papaya ( Carica vasconcelea ) is a tropical fruit that has a high nutrient content. In general, ripe papaya fruit is consumed directly, but can also be processed into food products such as papaya “dodol”. “Dodol” is one of the processed fruit products are included in this type of semi- moist food consisting of a mixture of rice flour and sugar . To produce papaya “dodol” accordance with the expected quality used some kind of sugar in the making. This study aims to determine the level of papaya “dodol” a panelist to both of the parameters of color , flavor and texture. The treatments used in this study is a combination of sugars , namely the addition of brown sugar and granulated sugar , brown sugar and coconut sugar , coconut and sugar and granulated sugar. The analysis used in this study is the organoleptic analysis. From the results of this research is that in terms of the parameters of color , papaya “dodol” most preferred is the treatment of papaya with the addition of palm sugar and coconut sugar . In terms of taste parameters , papaya”dodol” most preferred is the treatment of papaya with the addition of brown sugar and granulated sugar . In terms of texture parameters , papaya “dodol” most preferred is the treatment of papaya with the addition of brown sugar and granulated sugar.Keywords : Papaya “dodol” , sugar , Preferrency
KARAKTERISTIK MAKANAN TRADISIONAL BENGKULU BOLU SOM DENGAN VARIASI TEPUNG KELOR Andwini Prasetya; Satria Wijaya; Methatias Ayu M
Jurnal Agroindustri Pangan Vol 5 No 1 (2026): Jurnal Agroindustri Pangan
Publisher : PPPM POLTESA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.47767/agroindustri.v5i1.1094

Abstract

Bolu som is a traditional Bengkulu cake shaped like a long rectangle with varying sizes, layered with pineapple jam inside, and then covered again with cake on top. Bolu som is always served at community events in the city of Bengkulu. This type of cake is moist, and the main ingredient used in making bolu som is usually wheat flour. This research aims to determine the effect of using moringa flour on the physical, chemical, and organoleptic characteristics of Bolu Som, in addition to analyzing revenue and profit, as well as identifying the best treatment in the processing of Bolu Som. This study involves six treatments, each wit a different composition ratio of raw materials, specifically wheat flour to moringa leaf powder: (100:0), (85:15), (70:30), (55:45), (40:60), and (25:75). The analyses conducted include physical analysis (texture and yield), organoleptic tests (taste, aroma, and color), selection of the best treatment, chemical analysis (moisture content, fat content, carbohydrate content, protein content, and antioxidant content), along with revenue and profit analysis of Bolu Som. The research results show the yield of various moringa flour to be 59.57% to 66.4%, with a texture of 2.24 mm to 3.84 mm. The organoleptic test on the taste, aroma, and color of the som cake showed an average taste value ranging from 1.96 (dislike) to 3.88 (like very much), an aroma ranging from 2.04 (dislike) to 3.92 (like very much), and a color ranging from 2.20 (dislike) to 3.96 (like very much). For the best treatment results, the combination of 85% wheat flour and 15% moringa flour was obtained. The results of the chemical analysis with the best treatment showed a moisture content of 28.10%, fat content of 11.35%, carbohydrate content of 19.23%, protein content of 11,672.92 mg/L, and antioxidant content of 236.21 mg/L.
Co-Authors Andwini Prasetya Lina Widawati Satria Wijaya Sukmawati -