<![CDATA[ABSTRACT This study aimed to determine the effect of the formulation of corn porridge and katuk leaf powder on the characteristics ofnutritional value and organoleptic characteristics of corn dodol. This research uses Completely Randomized Design (RAL)with 5 treatment of corn and katuk leaf addition ie. 100: 0%, 90: 10%: 80%: 20%, 70%: 30% and 60%: 40. The resultsshowed that the difference ratio of corn porridge and katuk leaf powder had a very significant effect on organoleptic quality.The results of nutritional content test of corn dodol on selected product consisting of water, ash, protein, fat, carbohydrateand fiber contents were 15,50 (% bb), 2.58 (% bb), 10, 05 (% bb), 10.51 (% bb), 61.33 (% bb), and 9.16 (% bb), respectively.The selected product based on organoleptic test of corn dodol was K1 sample (90%: 10%) with the score of favorite ratingon color, aroma, taste, and texture were 3.30 (rather like), 3.43 (somewhat like), 3.37 (rather like) and 3.37 (rather like),respectively. Based on the study, the corn dodol was accepted by panelists with acceptance level of organoleptic test.Keywords: Corn, katuk leaf, nutritional, organoleptic, dodol. ABSTRAK Penelitian ini bertujuan untuk mengetahui pengaruh formulasi bubur jagung dan tepung daun katuk terhadap karakteristiknilai gizi dan organoleptik produk dodol jagung. Penelitian ini menggunakan Rancangan Acak Lengkap (RAL) dengan 5perlakuan penambahan bubur jagung dan daun katuk yaitu 100:0%, 90:10% : 80% : 20%, 70% : 30% dan 60% : 40. Hasilpenelitian menunjukkan bahwa perbedaan perbandingan bubur jagung dan tepung daun katuk berpengaruh sangat nyataterhadap kualitas organoleptik. Hasil uji kandungan gizi dodol jagung pada produk terpilih terdiri dari kadar air, kadar abu,kadar protein, kadar lemak, kadar karbohidrat dan kadar serat berturut-turut sebesar 15,50 (%bb), 2,58 (%bb), 10,05 (%bb),10,51 (%bb), 61,33 (%bb), dan 9,16 (%bb). Produk terpilih berdasarkan uji organoleptik dodol jagung adalah sampel K1(formulasi bubur jagung 90% : tepung daun katuk 10%) dengan skor penilaian kesukaan terhadap warna, aroma, rasa, dantekstur berturut-turut sebesar 3,30 (agak suka), 3,43 (agak suka), 3,37 (agak suka) dan 3,37 (agak suka). Berdasarkanpenelitian, dodol jagung dengan formulasi bubur jagung dan tepung daun katuk dapat diterima panelis dengan tingkatpenerimaan uji organoleptik.Kata kunci: Jagung, daun katuk, nutritional, organoleptic, dodol. ]]>
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