@article{MAKHILLTSS2017121124488,
    title = {Utilization of Fruit and Vegetables for Processing Dodol},
    journal = {The Social Sciences},
    volume = {12},
    number = {11},
    pages = {1929-1933},
    year = {2017},
    issn = {1818-5800},
    doi = {sscience.2017.1929.1933},
    url = {https://makhillpublications.co/view-article.php?issn=1818-5800&doi=sscience.2017.1929.1933},
    author = {Sukarsih Andi and},
    keywords = {Dodol,fruits and vegetables,pumpkin,papaya,substitution,mango},
    abstract = {This study aims to determine the process of making cake of fruits and vegetables secondly to
determine panelist acceptance of the product “dodol” fruits and vegetables. The preparation process of dodol
through several stages from preparation of materials and equipment, cleaning, stripping the skin, cutting,
weighing, crushing/refining of meat fruit and vegetables, specifically for pumpkins and squashes carried
steaming before the stage of refining the meat, then do the cooking “dodol” with the addition of sugar and
other ingredients or the recipe to get the dough dodol dull. The next stage is the process of cooling and cutting
according to taste and the last is the packaging process. Moreover, the results of organoleptic analysis of the
level of dodol a panelist on fruits and vegetables that were made showed that the aroma evaluation aspects in
general panelists liked the product with code F2, F4, F6, F8, F9 and F10. Aspects of color vote, the panelists
were as many as 15 people preferred product code F2, F4, F6, F8, F9 and F10. Aspects of assessment texture
throughout the panelists preferred the product code F2, F4, F6, F8, F9 while the assessment of taste panelists
preferred the product F2, F4, F6, F8, F9 and F10 compared to the product code F1, F3, F5, F7 and F10. The
description proves that the formula recipe 25% meat substitution fruit vegetable preferably cake except in
papaya dodol 50% substitution is preferred by panelist. The results of this research is to produce a standard
prescription formula of making dodol by utilizing pumpkin, papaya, mango and pineapple as a base material
substitution dodol cake.}
    }