PENGARUH PERBANDINGAN JUMLAH TEPUNG KETAN DENGAN LIDAH BUAYA (Aloe Barbandesis Miller) TERHADAP KARAKTERISTIK DODOL LIDAH BUAYA

Abstract

The aims of this research are to determine the effects of comparison between the amount of
sticky rice flour with aloe on the characteristics of dodol and to find the right comparison between the
amount of sticky rice flour and aloe to produce dodol with the best characteristics. The research design
used is randomized group design with comparison between the amount of sticky rice flour and aloe
respectively as follows: 100%: 0%, 85%:15%, 70%:30%, 55%:45%, and 40%:60%. The result was
repeated three times producing 15 units of the experiment and the data was analyzed by variance
analysis. If there was impact on the research, the analysis will be followed by Duncan’s test.
The result of the research showed that comparison between the amount of sticky rice flour and
aloe had significance effects on the content of water, dust, fat, protein, total sugar, antioxydant
capacity, colour, aroma, taste, texture and overall acceptance. The best characteristics of dodol aloe
was found on comparison between 40% sticky rice flour and 60% for aloe with the folowing criteria :
water content 17,89%, ast content 0,53%, 11, 47%, fat content, protein content 7,34%, total sugar
45,80%, power antioxydant 50, 62%, texture elastic and overall acceptance is like.
Keyword : sticky rice flour, aloe, dodol.