RASIO TEPUNG TAPIOKA, TEPUNG KETAN DAN TEPUNG UBI JALAR UNGU TERHADAP SIFAT FISIKOKIMIA DODOL: Ratio of Tapioca Flour, Glutinous Flour and Purple Sweet Potato Flour on the Physicochemicals Properties of Dodol - Solihatun Hafizah; Ahmad Alamsyah; Yeni Sulastri (Fakultas Teknologi Pangan dan Agroindustri, Universitas Mataram, 2018)
ABSTRACT The purpose of this research was to determine the effect of the ratio of tapioca flour, glutinous flour and purple sweet potato flour to the physicochemical properties of dodol with chemical quality (moisture content, total anthocyanin, and reduction sugar) and physical quality of the color (L value and oHue value). This study used Randomized Block Design (RBD) consisting of 6 treatments T1= Tapioca Flour 80%: Glutinous Flour 10%: Purple Sweet Potato Flour 10%, T2= Tapioca Flour 70%: Glutinous Flour 15%: Purple Sweet Potato Flour 15%, T3= Tapioca Flour 60%: Glutinous Flour 20%: Purple Sweet Potato Flour 20%, T4=Tapioca Flour 50%: Glutinous Flour 25%: Purple Sweet Potato Flour 25%, T5= Tapioca Flour 40%: Glutinous Flour 30%: Purple Sweet Potato Flour 30%, T6= Tapioca Flour 30%: Glutinous Flour 35%: Purple Sweet Potato Flour 35% with 3 times repetitions. The data of the research were analyzed using the diversity analysis at 5% level using Co-stat software and tested continued using the test of Honest Real Difference (HRD) if there was real difference. The results showed that the ratio of tapioca flour, glutinous flour and purple sweet potato flour gave a significantly different effect on chemical quality (moisture content, total anthocyanin, and reduction sugar), and physical quality of the color (oHue value) but gave no significant effect on physical quality of the color (L value). The result showed that the ratio of tapioca flour 30%: glutinous flour 35%: purple sweet potato flour 35% was the best treatment with moisture contect of 24.21%, total anthocyanin 8.48 mg/100g, reducing sugar 7.83%, L value of 23.85 and oHue value 360.14 Keywords: dodol, glutinous flour, tapioca flour, purple sweet potato flour ABSTRAK Tujuan dari penelitian ini adalah untuk mengetahui pengaruh rasio tepung tapioka, tepung ketan dan tepung ubi jalar ungu terhadap sifat fisikokimia dodol dengan kualitas kimia (kadar air, total antosianin, dan kadar gula reduksi) dan mutu fisik warna (nilai L dan nilai oHue). Penelitian ini menggunakan Rancangan Acak Kelompok (RAK) yang terdiri dari 6 perlakuan T1= Tepung Tapioka 80% :Tepung Ketan 10% :Tepung Ubi Jalar Ungu 10%, T2= Tepung Tapioka 70% :Tepung Ketan 15% :Tepung Ubi Jalar Ungu 15%, T3= Tepung Tapioka 60% :Tepung Ketan 20% :Tepung Ubi Jalar Ungu 20%, T4= Tepung Tapioka 50% :Tepung Ketan 25% :Tepung Ubi Jalar Ungu 25%, T5= Tepung Tapioka 40% :Tepung Ketan 30% :Tepung Ubi Jalar Ungu 30%, T6= Tepung Tapioka 30% :Tepung Ketan 35% :Tepung Ubi Jalar Ungu 35% dengan 3 kali pengulangan. Data hasil penelitian dianalisis menggunakan analisis keragaman pada taraf 5% menggunakan software Co-stat dan diuji lanjut menggunakan uji Beda Nyata Jujur (BNJ) jika terdapat beda nyata. Hasil penelitian menunjukkan bahwa rasio tepung tapioka, tepung ketan dan tepung ubi jalar ungu memberikan pengaruh yang berbeda nyata terhadap mutu kimia (kadar air, total antosianin dan gula reduksi) dan mutu fisik warna (nilai oHue) namun memberikan pengaruh yang tidak berbeda nyata terhadap mutu fisik warna (nilai L). Berdasarkan hasil penelitian menunjukkan bahwa rasio tepung tapioka (30%), tepung ketan (35%) dan tepung ubi jalar ungu (35%) merupakan perlakuan terbaik dengan kadar air sebesar 24,21%, total antosianin 8,48 mg/100g, gula reduksi 7,83%, nilai L sebesar 23,85 dan nilai oHue 360,14. Kata Kunci: dodol, tepung ketan, tepung tapioka, tepung ubi jalar ungu.