PENGARUH KONSENTRASI TEPUNG BERAS KETAN TERHADAP MUTU DODOL PALA
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Date
2014-07-22
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Balai Besar Pengkajian dan Pengembangan Teknologi Pertanian
Abstract
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Effect of Glutinuous Rice Concentrate to The Quality of Nutmeg Taffy. The development of nutmeg(Myristica fragran Hout) is aimed to diversify processed product to create food for human consumption. Nutmegtaffy is a diversified product from nutmeg so that it is could be utilized rather than wasted. Nutmeg taffy is a newproduct compared to sweetened jam, candy and syrup nutmegs. The objective of this study was to find out theconcentration of glutinous rice to produce good quality of nutmeg taffy. This experiment was conducted at postharvest laboratory in BPTP Maluku and Agricultural Product Technology Laboratory, Faculty of Agriculture andChemical Laboratory, University of Patimura conducted from June to August 2007. There were five treatments ofglutinous rice concentrations were used, 0%, 0%, 20%, 30% and 40%, with three replication for each treatment.Data was analyzed using Complete Randomized Design, and the mean values were further analyzed using 5%BNJ different test. The result showed that 30% glutinous rice concentration was the best compared to orderconcentration, because this level has considered as good quality according to Indonesian Industrial Standard.Key word : Nutmeg, soft rice, taffy Tanaman pala (Myristica fragrans Houtt), dalam pengembangannya bertujuan untuk mewujudkan tujuandiversifikasi olahan pangan menjadi produk makanan yang dapat dikonsumsi manusia. Dodol pala merupakandiversifikasi daging buah pala, sehingga daging buah pala yang banyak terbuang dapat dimanfaakan. Dodolpala merupakan produk yang baru, bila dibandingkan dengan manisan pala, selei pala, permen pala dan siruppala. Penelitian ini bertujuan untuk mengetahui konsentrasi tepung beras ketan yang cocok menghasilkandodol pala dengan mutu yang baik. Penelitian ini dilaksanakan di Laboratorium Pasca Panen BPTP Malukudan Laboratorium Teknologi Hasil Pertanian, Fakultas Pertanian-Universitas Patimura, dan LaboratoriumKimia-Universitas Pattimura. yang berlangsung pada bulan Juni sampai bulan Agustus 2007. Kombinasiperlakuan terdiri dari 5 (lima) perlakuan dengan 3 (tiga) ulangan yaitu konsentrasi tepung beras ketan 0%,0%, 20%, 30% dan 40%. Data dianalisa statistik dengan rancangan RAL faktorian yang dilanjutkan denganuji beda BNJ 5 %. Berdasarkan hasil Penelitian , konsentrasi tepung beras ketan 30% menghasilkan mutudodol pala yang baik, karena dapat memenuhi syarat mutu dodol pala menurut Standar Industri Indonsia (SII)Kata kunci :Pala, beras lembut, dodol