<![CDATA[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)]]>
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