PENGGUNAAN PUREE NENAS DAN PEPAYA PADA PEMBUATAN DODOL

Abstract

The objective of this research ae making dodol from admixture of fruits and knowng about formula of the dodol so can product the foods fulfill requiments. This research varies five (5) treatment and three(3) repetitions. First treatment is proportion between peneaple and papaya are treatment A₄500g,750 g, treatment A₃=700g,550g treatment A₄=800g,450g and treatment A₅=1000g, 250g. paramenter tested are water content ,protein content, ash content, couarse fiber and sugar content. The best treatment was gotton from treatment A₄(additional of 800 g pinapple pure. Product characteristic produced are water content : 5,34%,ash content : 0,50%, couarse fiber : 0,33% and sugar content : 40,03%.