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Judul: Pengaruh Konsentrasi Tepung Beras Ketan Terhadap Mutu Dodol Pala
Penulis: R. Breemer, F.J. Polnaya & C. Rumahrupute  || email:
Jurnal: Budidaya Pertanian Vol. 6 no. 1 - hal. 17-20 Tahun 2010  [ Pertanian ]
Keywords:  Nutmeg Dodol, Waxy Rice Flour, Concentration, quality.
Abstract: Nutmeg (Myristica fragrans Houtt) can be processed into various products for human consumption. Processing of nutmeg into various products is an effort to create food diversification. One of which is the processing of nutmeg pulp this is often thrown away without any further processing. Dodol is considered as a new kind of nutmeg products compared to the other product such as jams, jellies, candies and syrup. Waxy rice flour were being used a main textural enhancement for dodol. This research was aimed to know the appropriate concentration of glutinous rice flour to produce a better physical characteristic such as dodol texture. This research was conducted at several laboratories: Post Harvest Laboratory of BPTP Maluku, Laboratory of Agricultural Produce Technology, Faculty of Agriculture, Pattimura University. A completely Randomized Design in factorial experiment was used in this research with glutinous rice flour concentration as treatments. There were five levels of treatments: A0 (0 % concentration), A10 (10 % concentration), A20 (20 % concentration), A30 (30 % concentration), and A40 (40 % concentration). Results showed that glutinous rice flour with the concentration of 30 % produced a good textural of dodol nutmeg. As viewed from the efficiency of time, processing of dodol treated with rice and glutinous rice flour could produce good quality of dodol according to quality standard of dodol issued by Indonesia Standard for Industry.
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