Perbaikan Proses untuk Peningkatan Umur Simpan Dodol Talas

Abstract

There are six main steps in this research, which is surveying UKM Sawargi, preparing the taro flour and grated taro, making the taro dodol, storaging the taro dodol in room temperature, analyzing the sample, and settling the shelf life of taro dodol. The analysis is divided into five parameters, which is aw, the penetrometer result, the acceptance sensory test of product in term of rancidity and texture, and the growth of mold. The result of this research is that taro dodol which made using taro flour is having longer shelf life compare to taro dodol which made using grated taro. The difference of shelf life is about 11 days, which is taro dodol from taro flour last for 32 days and taro dodol from taro grated last for 21 days. Meanwhile, the initial shelf life of taro dodol produced by UKM Sawargi is 10 days. The spoilage of taro dodol is indicated with the growth of mold which is visually detected. It makes the most critical parameter for the spoilage of taro dodol is aw with the limit of aw is 0.80.