Studi Pembuatan Dodol Tapai Talas Belitung (Xanthosoma Sagittifolium)

Abstract

Dodol, one of Indonesian traditional food, is very familiar among Indonesian, like dodol from Garut, jenang from Kudus, or suwar-suwir from Jember. Dodol is an intermediate moisture food (IMF) that has 0.60-0.80 water activity (Aw) which could trigger mold and yeast growth and make this product has short shelf life. Taro belitung dodol was made with 2x2x2 cm dimension of taro belitung that has been fermented in 36 hours, rice flour, and sugar. This study used three degrees of sugar concentration treatments 30%, 40%, and 50% sugar concentrations using taro weight as basis. These were evaluated by 70 untrained panelists. The result showed that formula with 30% sugar was selected best. This formula was used for further analyses, such as pH, total titratable acid (TTA), water activity (Aw), texture analysis, proximate analysis, and visual microbes observation. Chemical analysis showed that fermented taro dodol has pH value 5.56 and has TTA 76.23 ml NaOH 0.1 N/ 100 ml sample solution. The fermented taro dodols have 40 days shelf life before microbes growth in and sensory deterioration at 19 days storage