PENGARUH PENAMBAHAN SORBITOL DAN RASIO KAKAO BUBUK-TEPUNG BERAS KETAN TERHADAP SIFAT FISIK DAN KIMIA DODOL SELAMA PENYIMPANAN

NUR AS-SHIFA ZAIN, Prof. Dr. Ir. Supriyanto, MS; Prof. Dr. Ir Purnama Darmadji, M.Sc

2017 | Skripsi | S1 TEKNOLOGI PANGAN DAN HASIL PERTANIAN

Indonesia merupakan negara penghasil kakao terbesar ke tiga di dunia. Produksi kakao Indonesia didominasi dari perkebunan rakyat atau petani. Walaupun di tingkat petani angka produksi kakao tinggi namun pengolahan kakao masih rendah. Hal ini menyebabkan ketidakstabilan harga kakao yang berdampak pada kesejahteraan petani. Olahan kakao sederhana yang dapat diaplikasikan di tingkat petani ialah dodol cokelat. Dodol cokelat memiliki umur simpan pendek dan mudah ditumbuhi jamur. Pertumbuhan jamur dapat dihambat melalui penurunan aktivitas air dengan cara penambahan sorbitol. Sorbitol juga mampu menurunkan kekerasan produk pangan sehingga perlu diatur rasio kakao bubuk dengan tepung beras ketan. Tujuan dari penelitian ini adalah mengetahui pengaruh penambahan sorbitol (0%, 2%, 4%, 6%) dan rasio kakao bubuk:tepung (30:70 dan 40:60) pada dodol cokelat. Setiap dodol disimpan dalam kondisi RH 90% selama 6 hari. Setiap hari dilakukan pengujian aktivitas air, tekstur, warna serta pengamatan jamur secara visual. Berdasarkan penelitian Selama penyimpanan pada RH 90% semakin tinggi kadar sorbitol yang ditambahkan maka aktivitas air semakin rendah, kekerasan dan kecerahan semakin tinggi. Rasio kakao bubuk:beras ketan tidak mempengaruhi aktivitas air, kekerasan dan kecerahan dodol cokelat selama penyimpanan pada Rh 90%. Dodol cokelat dengan kadar sorbitol 0% dan 2% mulai di tumbuhi jamur pada hari ke-3. Sedangkan dodol cokelat dengan kadar sorbitol 4% dan 6% mulai di tumbuhi jamur pada hari ke-4.

Indonesia is the third largest cocoa producing country in the world. Indonesian cocoa production is dominated by smallholders. Although at the smallholders, the production of cocoa is high rate, the processed cocoa products are at a low rate. It causes the instability of cocoa prices that affect the welfare of farmers. Simple processed cocoa product that can be applied at the smallholders are dodol. Dodol has a short shelf life and easily overgrown with fungi. Fungi growth can be inhibited by addition of sorbitol. The addition of sorbitol can decrease water activity thus the growth of fungi was inhibiting. Sorbitol is also able to decrease the hardness of dodol so it is necessary to regulate the ratio of cocoa powder: glutinous rice flour. The purpose of this study was to determine the effect of sorbitol addition (0%, 2%, 4%, 6%) and cocoa powder ratio: flour (30:70 and 40:60) in dodol. Each dodol is stored in RH 90% for 6 days. Every day, dodol is tested of water activity, texture (hardness), color (lightness) and observation of fungi. Based on the research, storage at RH 90%, a higher concentration of sorbitol level causes lower water activity, higher hardness, and brightness. The ratio of cocoa powder:glutinous rice flour does not affect the water activity, hardness, and brightness of dodol. Dodol added sorbitol 0% and 2% are appeared on the surface by fungi on the third day. Dodol added sorbitol 4% and 6% on the surface by fungi on the fourth day.

Kata Kunci : dodol, sorbitol, penyimpanan, RH 90%/ dodol, sorbitol, RH 90%, storage