Kreasi Dodol dari Umbi Ganyong (Canna Edulis Ker), Tape Ketan Hitam, dan Sari Kedelai
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This research was conducted to create dodol with ganyong roots, black glutinous rice tape and soy milk with the best sensory qualities and to discover wether soy milk can replace coconut milk in the making of dodol. Organoleptic test were done with the help of 90 random panelist divided in three groups of repetition, test are done by distributing qustionnaire that uses likert scale. Organoleptic test are done to assess the quality of texture, aroma, color and flavor of dodol. The result of test are then analyzed using SPSS 22 software. Based on the result of the analysis, dodol made with 100 gram ganyong root are the most prefered among the panelist. Market interest test are done to ten consumer to discover their interest towards product’s price, quality, marketability, will to repurchase, and promotional method. Based on market interest results, it can be concluded that dodol made with ganyong root, black glutinous rice tape and soy milk are marketable through offline channels. Laboratory test result shown that dodol made with soy milk has fat content of kadar lemak 2,77 gram on dodol made with 100 gram ganyong root and 1,22 gram on dodol made with 0 gram ganyong root which means it is lower compared to fat content of dodol made with coconut milk as stated by Badan Standarisasi Nasional in SNI 01-2986-1992, which has minimal fat content of at least 7% per total weight.