The Third International Conference on Cullinary, Fashion, Beauty, and Tourism (ICCFBT) 2020 ICCFBT Faculty of Tourism and Hospitality, Universitas Negeri Padang, November 4th – 5th 2020 2020 ISBN 978-623-95788-2-4

AN ANALYSIS OF TOMATO DODOL

Ruhul Fitri Rosel1, Anni Faridah1*, Syamwil2, Yasri Hanur2 1 Welfare Education Faculty of Tourism and Hospitality, Padang State University 2Economic Faculty of Padang State University Corresponding author e-mail: [email protected]

Abstract

Dodol is a semi-wet food with low water content, which is solid and perishable without heating or cooling process. It’s able to be a survival food choice due to its high calories. To variate dodol and to increase its nutritional level, it can be added with fruits, one of them is tomato. Tomato production in West Sumatra is increased every year. Lack of use tomato in society made tomato sold cheaply, eventually, farmers let it rot without being harvested. This study aimed to analyze dodol sensory with 200 gr, 250 gr, 300 gr of tomato use. This type of research was a pure experiment using a completely randomized design method and three repetitions. The data collection technique was carried out by giving questionnaires to limited panelists. Data were analyzed using ANOVA; if Fcount> Ftable, proceed with Duncan's test. The results showed the average value was almost the same in each test except for the tomato flavor sensory test. This was also proven by the ANOVA results, where the taste of dodol was unlike when using three different amounts of tomato. It was revealed the best sensory test value was use of 300 gr in each treatment of dodol making.

Keywords : Tomato, Dodol, Analysis

Introduction Dodol is a traditional Indonesian food, which is loved by the Indonesian community. Dodol is categorized as a semi-wet food type. According to Faridah (2018) semi-wet food is a kind of food with low water content, which is solid and perishable without heating and cooling process. Dodol is generally made from glutinous flour, coconut milk, sugar, and other food additives (SNI, 01-2986-1992). One of the primary damages found in dodol is mold growth (Irsyad, 2011). Dodol has a chewy and elastic texture. It can be used as a survival food because it is ready-to-eat. Dodol is rich with energy and can be fortified so it can increase nutritional value. Dodol can be classified into two types based on its basic ingredient. They are flour- made, and fruit made dodol (Setiavani et al., 2018). To increase the nutritional content of dodol, fortifying can be done by adding fruit, which is rich in vitamins, minerals, and fiber, such as tomato. Tomato (Lycopersicon esculentum L.) is a vegetable and fruit commodity that is easily damaged and has extensive spreading in Indonesia, including West Sumatra. Tomato production in West Sumatra is increased every year. According to statistical data (2019), its production in West Sumatra in 2019 reached 146,829 / ha. 100 g of tomato contain 94.1% water; energy 19 cal; protein 1.0 g; fat 0.2 g; 4.1 g carbohydrates; 0.8 g fiber; ash 0.6 g; Ca 18.0 mg; P 18.0 mg; Fe 0.8 mg; Na 4.0 mg; K 266.0 mg; vitamin A 735 IU;

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Ruhul1, Anni2, Syamwil3 & Yasri4 thiamine 0.06 mg; riboflavin 0.04 mg; niacin 0.60 mg; and ascorbic acid 29.0 mg. According to research by Maulida and Naufal (2010), 100 g of tomato juice contains 5.14 mg of lycopene. Tomato has a high economic value. Nevertheless, when the tomato harvest is abundant, tomato price is low. Thus, the farmers just let it rot eventually (Kiki Noviana et al., 2017). It can make farmers experiencing considerable losses. The damage to tomato could decrease the level of its freshness, physical quality, and nutritional value. To overcome this, tomato need to be processed further (Chairunnisa, 2012). One of the efforts to optimize tomato use is by processing it into food products, one of which is dodol. Based on the explanation above, this study aimed to analyze the sensory of tomato dodol in terms of shape, color, aroma, texture, and taste with different amounts of tomato use: 200 gr, 250 gr, and 300 gr. Ingredients and Research Time The ingredients used in making tomato dodol can be seen in Table 1. The amounts of tomato used in this study were 200 gr, 250 gr, and 300 gr. This research was conducted in July and August 2020. Table 1 Tomato Ingredients No Components Standard Research Recipe Recipe X1 X2 X3 1. Glutinous 50 gr 50 gr 50 gr 50 gr Flour 2. Rice Flour 30 gr 30 gr 30 gr 30 gr 3 Coconut Milk 150 gr 150 gr 150 gr 150 gr 4. Sugar 180 gr 180 gr 180 gr 180 gr 5. Salt 3 gr 3 gr 3 gr 3 gr 6. Pumpkin 400 gr - - - 7. Tomato - 200 gr 250 gr 300 gr

Method This type of research was experimental. A direct experiment was conducted on dodol manufacture using 200 gr, 250 gr, and 300 gr of mashed tomato. The study's object was the dodol with the three different amounts of tomato pulp to analyze the sensory of dodol, including shape, color, aroma, texture, and taste. This study used a completely randomized design (CRD) with three repetitions. The data collection technique used organoleptic test format, which was done by five limited panelists, namely Culinary lectures from Faculty of Hospitality and Tourism Management, UNP. The data obtained were tabulated in tables and analyzed ANOVA if the data obtained Fcount> Ftable continued with Duncan test. The research implementation procedure can be seen in Picture 1.

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The 3rd International Conference on Cullinary, Fachion, Beauty, and Tourism (ICCFBT)2020

Picture 1. Flow Chart of Processing Tomato Dodol

Result and Discussion The result of tomato dodol research are showed in Picture 2.

Picture 2. The Sensory Values of Tomato Dodol Based on the figure above, it can be concluded that the best results of precise form sensory are in X3. 4.13 for precise form sensory, 4.33 for uniformity sensory, 4.20 for orange color sensory, 2.27 for the category of tomato flavor sensory, which is quite enough, 4.27 for the chewy category, the quality of sweet flavor in each treatment

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Ruhul1, Anni2, Syamwil3 & Yasri4 received the same value, 3.80 with the category of adequate sweet flavor, and the quality of tomato flavor sensory was 3.67 which is adequate. Results of Tomato Dodol Analysis on Quality Variance Based on the data above, it is able to see the variance of data analysis in table 2, variance D. Table 2 The variance of data analysis results Quality Fcount Ftable Uni(form)nity 0.37500 < 4.46 Precise (Form) 0.16512 < 4.46 Orange (Color) 0.39394 < 4.46 Aroma 0.54545 < 4.46 Chewy (Texture) 1.65217 < 4.46 Sweet (Flavor) 0.00000 < 4.46 Tomato (Flavor) 5.02833 > 4.46

Discussion Based on the Statistic Data of Tomato Sensory, it is explained as follows: Precise Form According to table 2 in the sensory analysis of tomato dodol price (form), it states that Fcount

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The 3rd International Conference on Cullinary, Fachion, Beauty, and Tourism (ICCFBT)2020 others. The chewy texture found in tomato dodol comes from glutinous flour. The main ingredients used for making tomato dodol were glutinous flour, tomatoes, and coconut milk. The addition of glutinous flour in tomato dodol produces a chewy texture. If an excessive glutinous flour is added, it will produce a dodol with non chewy texture (Ilma, 2012). The chewy texture of dodol is caused by the pectin in glutinous flour (Julfan, et al, 2016). Sweet (Flavor) Based on the average organoleptic test results of the sweet (flavor) quality in X1, X2, and X3 treatments, it was obtained that X1, X2, and X3 have the same value, 3.80 in an adequate of sweet category. Thus, there is no significant effect of tomato use. The sweet flavor of dodol is not significantly different from the others. Tomato (Flavor) Based on table 2, the sensory of tomato flavor, states that Fcount> Ftable, namely Ha is accepted, meaning that there is a significant effect on the use of tomato. The flavor of tomato in dodol is significantly different from the others. It was influenced by the tomato use in tomato dodol manufacture. The more tomato you use, the stronger the tomato flavor will be in tomato dodol.

Conclusion and Suggestion The results showed that the use of tomato affected the tomato (flavor) quality. Still, they did not affect (form) precision, uni(form)nity, orange (color), aroma, chewy (texture), sweet (flavor), and tomato (flavor). The best treatment is 300 gr (X3) use. After conducting this research, the researcher can provide the following suggestions: Coconut milk use in dodol manufacture should come from a real coconut, which is shredded in white and then is squeezed so that coconut milk is clean and fresh. In the process of making dodol, its dough should be stirred continuously with a medium heat so that the dough does not burn. In making dodol, a wok with a teflon layer should be used in order to stir dodol dough easily during cooking.

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Ruhul1, Anni2, Syamwil3 & Yasri4

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