Daya Saing Produk Dodol Pepaya Melalui Pengolahan Preservatif Guna Meningkatkan Masa Kadaluarsa

Abstract

Indonesian Traditional taffy, known as Dodol is made of rice flour, sticky rice, coconut milk, sugar and other additional ingredient. In this case, fruits are interesting ingredient in making dodol. To date, most dodol is added preservative substances to extend the expired date. The research referred SNI  quality requirement of dodol as the comparation based on SNI No. .01-2986-1992. The research entitles The Competitiveness of Dodol Papaya Products (Carica Papaya L.) through Preservative Processing to Extend Expired Date. The first step of making dodol was selecting the papaya and weigh the papaya, peeling them and washing the fruits. Then, the seeds were thrown away before the papaya were sliced. The sliced papaya were then blended. At the same time prepare another ingredient, the researcher heated the coconut milk, stirred until smooth. Let the coconut milk cooling down. After that, put the sliced papaya into coconut milk which then stirred continuously until the dough thicken, soft and little bit hard. The test result shows: the water content is 11.85%, sucrose 17.82 %, protein 4.14%, fat 9.19%. The test of the research also includes organoleptic test. Indeed, the results show that there is no metal contamination such as: zinc, arsenic: total plate count is 8.6 X 10⁴ and Negative e.coli, and negative yeasts.

 

Key Words— Atho’ Amrulloh, Papaya Dodol, Preservative Processing