Analysis of Organoleptic and Chemical Quality of Dodol Ketan with the Addition of Carabanx Leptolepis Flour

Abstract

This study aims to determine the analysis of the organoleptic and chemical quality of dodol added with yellow selar fish meal (Caranx leptolepis). The study consisted of 2 stages, namely formulations (1) and (2) with concentrations of 10g, 20g, and 30g. using Kruskal Wallis to obtain hedonic organoleptic data, chemistry was obtained through a completely randomized design (CRD). The two results of the analysis were followed by Duncan's continued test if they were significantly different. Panelists preferred the dodol product with the addition of A (10 g) and B (20 g) selar fish meal compared to C (30 g). The results showed that the addition of selar fish meal to dodol had an effect on hedonic organoleptic characteristics except appearance and color. The addition of Selar fish meal also affects the chemical quality characteristics of the dodol. The dodol chemical test results have moisture content ranging from 8.