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All Journal Jurnal IPTEK Logista: Jurnal Ilmiah Pengabdian Kepada Masyarakat Agroteknika Bubungan Tinggi: Jurnal Pengabdian Masyarakat Soeropati: Journal of Community Service Darmabakti : Junal Pengabdian dan Pemberdayaan Masyarakat Jurnal Agrifoodtech Open Global Scietific Journal Jurnal Teknologi Pangan dan Industri Perkebunan Journal of Agriculture and Social Development Ekliptika: Jurnal Inovasi Teknologi Berkelanjutan
Anis Nurhayati
Universitas Nahdlatul Ulama Pasuruan
Religion Agriculture, Biological Sciences & Forestry Arts Humanities Biochemistry, Genetics & Molecular Biology Chemical Engineering, Chemistry & Bioengineering Chemistry Civil Engineering, Building, Construction & Architecture Computer Science & IT Education Energy Engineering Environmental Science Industrial & Manufacturing Engineering Mechanical Engineering Social Sciences Other

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Pengaruh Rasio Penambahan Stevia dan Gula Aren Terhadap Karakteristik Kimia Fisik dan Organoleptik Dodol Susudap karakteristik Kimia Fisik Dan Organoleptik Dodol Susu Kiki Tri Wahendra; Anis Nurhayati
Jurnal Teknologi Pangan dan Industri Perkebunan (LIPIDA) Vol 5 No 2 (2025)
Publisher : Politeknik Negeri Ketapang

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.58466/m6je1d37

Abstract

Milk dodol is a traditional food made from glutinous rice flour, granulated sugar, palm sugar with a taste that tends to be sweet and has a chewy texture. The high sugar content in milk dodol if consumed excessively can have an impact on body health, such as causing obesity and diabetes. Alternative natural sweeteners stevia can be used to replace granulated sugar in making milk dodol. This study aims to evaluate the effect of the ratio of stevia and palm sugar addition on the physical and organoleptic chemical characteristics of milk dodol with a ratio of stevia (60%, 70%, 80%, 90%, 100%) and palm sugar (40%, 30%, 20%, 10%, 100%). The parameters analyzed include sugar content, water content and organoleptic tests. The results showed that increasing the percentage of stevia had a significant effect on decreasing sugar content and increasing water content. The 80:20 formulation (stevia: palm sugar) was organoleptically very popular in terms of taste and texture. This combination is recommended as a sweet and healthy milk dodol formulation.
Co-Authors Abd Rohim Abd. Rohim Apriyanto, Mulono Christina Astutiningsih Eko Sutrisno Erika Amelia Hajar Nurma Wachidah Imron Rosidi Kiki Tri Wahendra Maylina Ilhami Khurniyati Muhammad Abu Bakar Pinctada Putri Pamungkas Pinctada Putri Pamungkas Selamat Muliadi Silvi Laini Yunita Khilyatun Nisak