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Suryani, Ni Made Indah
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Economics, Econometrics & Finance Social Sciences

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Penambahan Wortel pada Pembuatan Dodol Suryani, Ni Made Indah; Kuntariati, Utik
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 2 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Februari 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i2.725

Abstract

Dodol selaku makanan tradisional khas Indonesia yang termasuk dalam makanan pencuci mulut dengan berbahan dasar tepung beras , tepung ketan, santan kelapa dan gula. Tujuan penelitian ini ialah guna memahami kualitas dodol melalui bahan campuran wortel. Metode penelitian ini ialah metode penelitian kuantitatif melalui jenis penelitian eksperimental dan Teknik pengumpulan data yang dilaksanakan melalui observasi dan kuesioner. Ketika menetapkan kualitas dari dodol wortel dinilai melalui menggunakan Teknik uji organoleptic yang diujikan kepada 30 panelis melalui aspek yang di uji meliputi aspek rasa , warna , tekstur dan aroma. Temuannya yang sudah dilaksanakan dengan 2 buah dodol. Yaitu dodol tanpa campuran wortel (sample A) dan dodol dengan campuran wortel (sample B) selaku pembanding. Berlandaskan temuannya didapati dodol tanpa campuran wortel (sample A) memiliki kualitas rasa enak, warna cukup menarik,, tekstur kenyal, dan aroma cukup sedap sedangkan dodol dengan campuran wortel (sample B) memiliki kualitas rasa sangat enak, warna sangat menarik , tekstur kenyal dan aroma sedap. Dodol is a traditional Indonesian food which is included in desserts made from rice flour, glutinous rice flour, coconut milk and sugar. The purpose of this study was to determine the quality of dodol with carrot mixture. The research method applied in this study is a quantitative research method with experimental research types and data collection techniques carried out by observation and questionnaires. In determining the quality of carrot dodol, it was assessed using an organoleptic test technique that was tested on 30 panelists with the aspects tested covering aspects of taste , color , texture and aroma. The results of research that has been done with 2 lunkheads. Namely dodol without a mixture of carrots (sample A) and dodol with a mixture of carrots (sample B) as a comparison. Based on the results of the study it was found that dodol without carrot mixture (sample A) had good taste quality, quite attractive color, chewy texture, and quite delicious aroma while dodol with carrot mixture (sample B) had very good taste quality , very attractive color, texture chewy and smells good.
Penambahan Wortel pada Pembuatan Dodol Suryani, Ni Made Indah; Kuntariati, Utik
Jurnal Ilmiah Pariwisata dan Bisnis Vol. 3 No. 2 (2024): Jurnal Ilmiah Pariwisata dan Bisnis Februari 2024
Publisher : Institut Pariwisata dan Bisnis Internasional

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.22334/paris.v3i2.725

Abstract

Dodol selaku makanan tradisional khas Indonesia yang termasuk dalam makanan pencuci mulut dengan berbahan dasar tepung beras , tepung ketan, santan kelapa dan gula. Tujuan penelitian ini ialah guna memahami kualitas dodol melalui bahan campuran wortel. Metode penelitian ini ialah metode penelitian kuantitatif melalui jenis penelitian eksperimental dan Teknik pengumpulan data yang dilaksanakan melalui observasi dan kuesioner. Ketika menetapkan kualitas dari dodol wortel dinilai melalui menggunakan Teknik uji organoleptic yang diujikan kepada 30 panelis melalui aspek yang di uji meliputi aspek rasa , warna , tekstur dan aroma. Temuannya yang sudah dilaksanakan dengan 2 buah dodol. Yaitu dodol tanpa campuran wortel (sample A) dan dodol dengan campuran wortel (sample B) selaku pembanding. Berlandaskan temuannya didapati dodol tanpa campuran wortel (sample A) memiliki kualitas rasa enak, warna cukup menarik,, tekstur kenyal, dan aroma cukup sedap sedangkan dodol dengan campuran wortel (sample B) memiliki kualitas rasa sangat enak, warna sangat menarik , tekstur kenyal dan aroma sedap. Dodol is a traditional Indonesian food which is included in desserts made from rice flour, glutinous rice flour, coconut milk and sugar. The purpose of this study was to determine the quality of dodol with carrot mixture. The research method applied in this study is a quantitative research method with experimental research types and data collection techniques carried out by observation and questionnaires. In determining the quality of carrot dodol, it was assessed using an organoleptic test technique that was tested on 30 panelists with the aspects tested covering aspects of taste , color , texture and aroma. The results of research that has been done with 2 lunkheads. Namely dodol without a mixture of carrots (sample A) and dodol with a mixture of carrots (sample B) as a comparison. Based on the results of the study it was found that dodol without carrot mixture (sample A) had good taste quality, quite attractive color, chewy texture, and quite delicious aroma while dodol with carrot mixture (sample B) had very good taste quality , very attractive color, texture chewy and smells good.
Co-Authors Utik Kuntariati