Pengembangan Dodol Sebagai Produk Pangan Darurat

Abstract

Emergency Food Product (EFP) which is produced to fulfill the required daily energy level (2100 kkal) and consumed directly in emergency condition can be developed from intermediate moisture food like dodol, that have stability in microbiology and nutrition. It can be done with modification process and composition modification. The mass balance concept was used in formulation emergency dodol, and 48. 16 % from total energy was given from fat, 11.28% from protein, and 40.56% from carbohydrate. The chosen formulation consisted of 5.43% full cream milk, 21.74% waxy rice flour, 16.30% mung bean flour, 10.87% palm sugar, 13.04% sugar, 15.22% palm oil, 5.43% margarine and 10.87% soybean protein isolate. Salt (1% dry base) was given to strengthen the sweet taste. EFP with 10% (dry base) glycerol addition had 4.8 hedonic score on 1 to 7 point scale, where 7 represented extremely like. The EFP needed to get 700 kkal for one serving was 171.87 gram. The sensory description of the EFP's final product was brown color, gummy and sticky or adhesive texture, sweet flavor, sweet and salty taste.